Pork and Cabbage Dumplings (detailed Version Includes Dumpling Kneading Method)
1.
Start with dumpling noodles, add appropriate amount of water (cold water is sufficient) to all-purpose flour, add a little bit of water slowly, dumpling noodles should be harder, harder than steamed bun noodles (less water), knead into a smooth dough, cover the lid , 饧面 for spare.
2.
You can make stuffing during the process of making noodles. Choose the fatter pork belly of 4-6 or 37, so that the filling will be more fragrant, mince the meat, add light soy sauce, chopped green onion, minced ginger, pepper, and beaten the light soy sauce.
3.
Chop the cabbage and squeeze out the water, leaving some squeezed out water.
4.
Beat the water squeezed out from the cabbage into the meat filling and stir well. Don't let the meat filling look too thin. Finally, stir in the cabbage, add corn oil, salt, and finally add sesame oil and stir well. The filling will be mixed.
5.
Take out a piece of noodles, knead it into a long strip, form a lotion, knead it round, and press it flat.
6.
Pinch the side of the jelly in one hand, roll the dough with the rolling pin in the other hand, and roll the jelly with the hand holding the jelly, and the dumpling skin will be rolled into a thin edge and thick in the middle.
7.
Take a skin and wrap it in the filling.
8.
There are many ways to make dumplings, and I usually do it this way. First pinch in the middle.
9.
Press in the open mouth again.
10.
Knead the remaining two corners together and wrap one side. The same is true on the other side. The dumplings made in this way are round and stand upright.
11.
The package looks good.
12.
Packed and neatly arranged, like private soldiers.
13.
It can also be kneaded into this kind of lace.
14.
You can also squeeze in this way, first squeeze in the middle, hold the thumb and index finger of the left and right hands, and press the two sides of the tiger's mouth, and squeeze in the middle.
15.
You can also cover it with a piece of leather, pinch it tightly around, and pinch the lace.
16.
After the water in the pot is boiled, add the dumplings. After the pot is boiled, change the heat to a low heat and cook for 3-5 minutes. The dumplings are all bulging. Add a little cold water, boil again, and cook for another two minutes to remove the serving plate.
17.
It's cooked, it's so delicious.
18.
Some homemade spicy chili peppers, dipped in vinegar and garlic, are more delicious.
Tips:
1. The best choice of Chinese cabbage is green hemp leaves, which are longer and have greener leaves, which are more delicious.
2. Choose fatter pork belly so that the dumplings are fragrant.
3. Basically, I don’t use chicken essence for cooking, so I don’t put it in the stuffing. Or use dried shrimp skins to make a flour and put in instead of chicken essence.
4. Dumpling stuffing with green onion and ginger is delicious. I generally like the original flavor and don't put dumpling seasoning or five-spice powder.
5. Put the juice of Chinese cabbage in the meat filling to make water for the meat filling, the original flavor and good nutrition. This must be such a procedure. The cabbage stuffing is not squeezed and mixed in to save trouble. This is different. The water that was first put in the water is absorbed by the pork. If the cabbage stuffing with water is added later, the soup will come out, and the dumplings will be difficult to wrap.
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
)
