Handmade Red Cabbage and Scallop Dumplings
1.
First prepare the ingredients for the dumpling filling.
2.
After cutting the purple cabbage into shreds with a knife, marinate with a little salt for half an hour.
3.
The marinated purple cabbage is soaked in dry juice. Don't pour out the juice. Save it for mixing. Chop the soaked purple cabbage with a knife, and chop the garlic sprouts and coriander.
4.
Rinse the scallop edges and chop them with a knife.
5.
Dice the pork first, then chop it into puree.
6.
Put the chopped meat into a larger container, add light soy sauce, oyster sauce, pepper powder, appropriate amount of salt, cooking wine and chicken essence to taste.
7.
Stir in the clockwise direction first, then beat in two quail eggs and peanut oil, and continue to stir clockwise.
8.
At this time, add the previously chopped purple cabbage and garlic sprouts, coriander and pickled red cabbage.
9.
After all the ingredients are ready.
10.
Stir it in a clockwise direction.
11.
Put the wheat core powder and purple cabbage juice in the basin.
12.
Use your hands to slowly form a smooth dough, cover it with plastic wrap and let it stand for half an hour.
13.
After kneading the resting dough, knead it into a long strip and pull it into a uniform size. You can cut it directly with a knife if you don't want to pull the dough.
14.
Flatten the agent and use a rolling pin to roll it into a thin round dough.
15.
Put the right amount of filling on the dough.
16.
Just wrap it up as you like.
17.
Wrap all the dumplings in turn.
18.
Pour a proper amount of water into the pot and bring it to a boil. Put in the dumplings. After boiling over high heat, add a little water and repeat 3 times. When you see all the dumplings floating on the water, turn off the fire.
Tips:
The noodles can be directly used with water and ha, and if there is no scallop side, you can substitute shrimp skins as delicious...
