Pork and Cabbage Dumplings

Name: Pork and Cabbage Dumplings
Total time: 10 min
Yield: 5
Cuisine: Chinese
Ingredients: 500g Flour; 200g Pork (fat and lean); 200g cabbage; 50g Shiitake Mushrooms; 100g Chives; 5g salt; 5ml Soy sauce (three fresh); 5g Chicken Essence; 5ml Peanut oil; 3g sesame oil; 3g Five spice powder

by Husband's dinner

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

5

Dumplings are not only a kind of delicacy, but also a representative of Chinese delicacy. Every part of it contains the culture of the Chinese nation. Dumplings are a kind of folk food with a long history. Eating dumplings is also a unique folk tradition of the Chinese during the Spring Festival. Because of the meaning of "paying a child at a new age", it is very popular among the people. There is a saying in the folks that "delicious but dumplings". There are many ways to wrap dumplings, and there are also many types of stuffing. Different types have different meanings. such as:
Celery stuffing—that is, Qincai means qincai dumplings and leek stuffing—that is, Jiucai means, therefore, Jiucai dumplings and cabbage stuffing—that is, Baicai means, therefore, Baicai dumplings and mushroom stuffing—that is, drums, which means Drum. Choi dumplings. Wait~~~~~~

Pork and Cabbage Dumplings

1. Prepare ingredients. The meat bought by Mi Kitchen is 3 fat and 7 lean. It is processed directly into fillings at the vegetable market, so that you can chop it when you go home.

2. Soak the mushrooms in water in advance. Make up the noodles in advance, wrap them in plastic wrap and wake up for half an hour

3. Chop the cabbage and add a little salt, wait 10 minutes to squeeze the water out

4. Mix the four ingredients together, add salt, chicken essence, five-spice powder, soy sauce, sesame oil, and peanut oil and mix well

5. The filling is done, you can open the package

6. Exploded diagram of dumpling wrapper

7. Stuffing

8. There are many ways to make dumplings, which one do you prefer

Tips:
Tips for cooking dumplings:
1. Add plenty of water when cooking dumplings, add 2% salt after the water is boiled, and dissolve the dumplings, which can increase the toughness of gluten. The dumplings will not stick to the skin and bottom. The color of the dumplings will turn white and the soup will be clear. Dumplings fragrant.
2. Before boiling the dumplings, put some green onion tips in the water, and then put the dumplings after the water is boiled, so that the cooked dumplings will not break easily and will not stick.
3. To prevent dumplings from sticking to the pot, add 1 egg when making noodles. In addition, if you want the meat to cook faster, you can add some vinegar to the water.