Pork and Cabbage Dumplings in Hot and Sour Soup

Name: Pork and Cabbage Dumplings in Hot and Sour Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; Some Chinese cabbage; 150g Minced meat; 120g Cold water; a little Vegetable oil; a little Oyster sauce; a little salt; 2s Chives; 1 small piece ginger; 1 parsley; 1 piece Chaotian Pepper; Some Vinegar; a little Soy sauce; Some Chili oil

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The main dish in winter is Chinese cabbage, which is delicious and juicy. The cabbage on the market is 80 cents per catty, and it can be used directly after washing with water. Chinese cabbage is rich in vitamin C and vitamin E. Eating cabbage regularly can enhance the skin's anti-damage ability and play a good skin care and beauty effect. Cabbage also has the effects of nourishing stomach and promoting body fluid, eliminating irritability and thirst, clearing heat and detoxification. The common people often say: fish makes fire, meat makes phlegm, and cabbage tofu keeps safe. This hot and sour soup dumplings were eaten by two people, and the price of meat and flour was not more than 10 yuan, but they were satisfied.

The traditional cabbage and pork fillings are chopped up cabbage and sprinkled with salt. The cabbage juice is "killed" and then dried and mixed with the minced meat. The advantage of this is that the meat filling does not come out of the soup and the dumplings do not leak, but they are big Part of the nutrition is also wasted. The solution is to do not beat water when adjusting the meat filling, put the chopped cabbage directly into the meat filling and stir evenly, so that the mixed filling is still delicious and juicy, and the juice will burst with one bite. But be careful, the cabbage and meat filling should be mixed evenly before making the dumplings, and the filling should be stirred from time to time while wrapping, so that the meat can better absorb the vegetable juice. The ratio of meat to vegetables should also be mastered. Don't put a cabbage on the meat.

Pork and Cabbage Dumplings in Hot and Sour Soup

1. Flour, meat filling, cabbage, chives, coriander, ginger are ready; coriander is put in the soup, not the filling;

Pork and Cabbage Dumplings in Hot and Sour Soup recipe

2. Make the dough with cold water first, and it will be slightly smooth. After 15 minutes, knead the dough again, and the dough will be smooth, soft and moist;

3. Put chopped green onion, ginger, salt, and oyster sauce in the meat filling. If you want to eat the heavy color, you can also put a proper amount of soy sauce;

4. Stir thoroughly, because there is no water in the meat filling, so the oyster sauce is eaten into the meat quickly, and the meat filling looks a little dry as a whole;

5. Chop the cabbage into fine pieces. In order to prevent too much soup, the cabbage gang can be put in less, pour a little oil and mix evenly, and the knife can be sealed to prevent excessive seepage of the vegetable juice;

6. Put the minced cabbage into the meat filling, do not mix it first, and mix well after all the ingredients are arranged to prevent the soup from being mixed out prematurely;

7. Put the good dough on the chopping board, sprinkle an appropriate amount of flour, knead into long strips, and cut into even-sized agents;

8. Roll out into a round leather with a thicker middle and thinner edges, the size you like;

9. Put an appropriate amount of cabbage and pork stuffing on the round skin and wrap or pinch or squeeze them into dumplings according to your own method;

10. Put the dumplings into the boiling water pot, tap a little cold water three times when the water is boiling halfway, and wait until the dumplings are bulging, then they can be out of the pot;

11. When cooking dumplings, you can adjust a hot and sour sauce: cut the coriander into inch sections, cut the pepper into circles, and put the balsamic vinegar, light soy sauce, and chili oil into a bowl;

12. Scoop the dumplings with soup into a bowl and mix with a spoon. The hot and sour soup dumplings are ready, the staple food and soup are also available, eat a bowl in winter, it will soon warm up.

Tips:
1. The noodles for making dumplings must be kneaded at least half an hour in advance, so that they are soft and moisturized and will not break when wrapped. Use high-gluten flour or medium-gluten flour with a little salt to increase the gluten;
2. The cabbage does not kill water and no nutrition is lost. Use less cabbage gangzi. The chopped cabbage stuffing and oil can lock the moisture; mix with the meat stuffing before making dumplings.