Dumplings Must Also be B-shaped! Soy Milk Version Chinese Cabbage Pork Dumplings

Name: Dumplings Must Also be B-shaped! Soy Milk Version Chinese Cabbage Pork Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; Some Soy milk; 400g Pork belly; 1000g Chinese cabbage; 1 tablespoon sesame oil; 1 piece ginger; 1 branch Shallots; 1 tablespoon salt; 1 tablespoon 1 spoon of light soy sauce; 1 tablespoon Cooking Wine; 1 tablespoon Chicken powder seasoning; 1 tablespoon Oily pepper; 2 tablespoons Very fresh or light soy sauce

by GODOFMERCY

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

As the saying goes: “It’s better to sit down than to lie down. It’s not as delicious as dumplings.” How can Chinese people eat less dumplings all year round, but do you feel tired of eating exactly the same dumplings every year? How do dumplings have new ideas? Okay, let’s move on to the topic; for soymilk control, I chose to make soymilk by myself because of the increase in health awareness, so I can drink it with ease for the sake of hygiene. But now you just make soymilk with a soymilk machine? It's really out. Its practical soymilk machine can create a lot of new food practices. Including dumplings that I like to eat. Chinese cabbage, soy milk, and flour are natural friends, and they are good for nutrition. Chinese cabbage contains a lot of microelement zinc. Zinc has a blood-producing function and has a good effect on anti-aging and anti-aging. Soy milk can maintain a normal nutritional balance and fully regulate the endocrine system; the combination of the two has obvious cosmetic effects. Adding soy milk to the flour is also more delicious. It makes the dough more perfect and the taste is softer, because the protein content is increased, the minerals are also extremely rich, and the aroma is extremely strong. When making noodles, use soy milk; chewy dumplings do not break the skin, so the dumplings made out of this way have the best effect. Because of the high concentration of soy milk, it needs more water than usual, and it should be softer. Dumplings are freshly cooked. Of course, whether the dumplings are delicious or not, there is a know-how. It all depends on the filling technique. The handmade meat fillings are smooth and moderate in thickness. Do not cook too much in one pot, and many dumplings cannot turn over, are not easy to cook, are easy to be sticky and easy to break; the boiling pot is smoky and smelling. After a while, fresh and hot dumplings are out of the pot! The dumplings are cooked, and the noodles mixed with soy milk will make the skin of the dumplings whiter. Seeing the snow-white dumplings obediently in the bowl makes people appetite. The thin crust and big stuffing are really greedy! The soy milk has a rich taste and the dumpling skin is more delicate and smooth. The amount of seasoning and oil is also exquisite. Dumplings that are dipped in seasonings will become more fragrant. The well-matched dumplings have the right saltiness in the mouth, soft and soft. The sauce is wrapped in fresh meat, full of meat, and the juice is overflowing. Each one is crystal clear, hot and fragrant, and tastes subdued.

Dumplings Must Also be B-shaped! Soy Milk Version Chinese Cabbage Pork Dumplings

1. 1. Make the following preparations first.
Dumpling wrapper: 500 grams of flour, soybean milk, appropriate amount of dumpling filling: pork belly and tenderloin 400 grams of Chinese cabbage, 1000 grams of ginger, 1 shallot, 1 stick of dumpling filling seasoning: 1 tablespoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of chicken powder, seasoning, 1 tablespoon of sesame oil 1 Dumpling seasoning: 1 tablespoon of oily spicy sauce, 2 tablespoons of sesame oil, 1 tablespoon of sesame oil Machine: soymilk machine, chef machine, cooking machine, soymilk machine, measuring cup tool: soaked soybeans from the chopping board with a kitchen knife, and soaked in clean water overnight. Soy milk spare

Dumplings Must Also be B-shaped! Soy Milk Version Chinese Cabbage Pork Dumplings recipe

2. Pour the soaked soybeans into the soymilk machine, add water to the water level of 1300ml, first select the "hot drink area", then select the "grain" button or the "pure bean" button, press the "start" button, the soymilk maker will start to operate, and the program will finish. Make a beep to complete the operation, no need to stay by the machine

3. Pour into the sieve. Broken Beans easily take its plant protein nutrition. The performance of my new soymilk machine is very powerful. The biggest advantage is that it has no slag, which is much stronger than traditional soymilk. It is difficult to see the slag again. Filter the soymilk, and there is no slag.

4. Pour the hot soy milk into the flour and stir it into a lump with chopsticks

5. Don't worry when you knead the dough. The newly mixed dough is relatively rough. Knead and wake up until the kneading is smooth. Knead the dough with your hands until it is smooth, cover with plastic wrap and wake up for 30 minutes. While the dough is up, let's make dumpling stuffing. This dumpling stuffing is pork and cabbage stuffing. If you like something else, you can change it with your taste. Start to prepare the filling

6. Prepare pork belly and tenderloin. The tenderloin is two-thirds of the pork belly. It is completely lean and does not taste smooth and tender. After the fresh meat is washed; use a chef's machine meat grinder to grind the meat. Of course, you can also use cooking sticks, cooking machines or hand minced meat. Free to choose

7. Cut Chinese cabbage into strips for later use.

8. Put it in a cooking stick and smash

9. Put a pinch of salt in the chopped Chinese cabbage. Let stand for a while

10. Squeeze the water from the Chinese cabbage

11. Cut the green onion and ginger into the minced meat

12. Season two times, add cooking wine and a small amount of salt. Add chicken powder seasoning to increase freshness, and add light soy sauce or extremely fresh and sesame oil. Don’t mix the meat first, mix it evenly when wrapping

13. Take out the awake dough

14. The dough has woken up. Continue to knead the dough until the dough is smoother. Sprinkle flour and place the dough on the cutting board. Continue to knead the dough and knead it into a strip. After kneading the dough into strips, use a knife to cut the dough into equal-sized doses; pull it into a dose. Divide the dough into several pieces

15. Knead the medicament round and flatten it with your hands, and roll out all the dumpling skins

16. When starting to pack, mix the fillings evenly. The filling is placed in the middle of the dumpling skin

17. Lift up the two sides and squeeze in the middle. First use your index finger to pinch 3 to 4 pleats in the middle; pinch the pleats in the same way on the left

18. After all the dumplings are wrapped, prepare a clean and water-free container, and put the dumplings in a container sprinkled with dry powder for later use

19. Boil water in a pot, and add dumplings after the water is boiled. Tap water three times. Just float the cooked dumplings

20. In the process of cooking dumplings, you can prepare small dishes and prepare the seasonings. Pick up the cooked dumplings with a colander and drain the water. Mix with seasonings and serve

Tips:
Tips for GODOFMERCY:
1. Dough can be covered with plastic wrap to wake up. You can also put the dough directly into the pot, just cover the pot directly.
2. Prepare the dough first, and make the dumpling filling during the process of waking up.
3. Do not add seasonings to the fillings too early. When you are about to make dumplings, stir the fillings evenly.
4. The dough lacks elasticity when it is just mixed. As the saying goes: "soft noodle dumplings and hard noodle soup", it is said that dumplings and noodles should be soft. The awake noodles are soft and elastic, allowing the gluten in the dough to further relax and expand, and the awake noodles will be easier to shape during the next operation.