1. Rinse the black pork with clean water and drain the water, then use a knife to cut into small pieces, then chop into meat fillings, chop them as much as possible, and put them in a large clean basin. The meat chopped with a knife to make the filling tastes better than the blender. Usually, when making dumplings, buns, and pies, I like to chop the meat by myself. When I am too busy, I use the wall breaker to stir the meat.
2. Add oyster sauce, light soy sauce, pepper oil, edible salt, pepper, and edible oil to the meat filling (unflavored edible oil is better, peanut oil or olive oil is not recommended, because the fragrance is too strong and it will easily cover the deliciousness of the meat) , After all the seasonings are added, use chopsticks to stir in the same direction for 2 to 3 minutes.
3. After washing the Chinese cabbage, drain the water and chop it with a knife. When cutting it, be careful not to chop it too much. If the Chinese cabbage has a lot of moisture, it will easily produce soup and is not convenient for filling. The Chinese cabbage has a grainy feel and tastes good. Will be more fragrant.
4. After adding the Chinese cabbage to the meat, use chopsticks to mix it evenly, then add about 2g of edible salt, and continue to mix it in one direction with chopsticks. If you want to be fast, you can turn it directly by hand. At this point, the filling is ready, and then start making dumplings.
5. Take a dumpling wrapper and add a spoonful of the stuffing in the middle. If you have time, it is recommended to knead the dough and roll the dough yourself. The dough needs to be kneaded a little harder. After kneading, let it relax for about half an hour and then divide it into several small agents to roll the dough. The ratio of flour to water is generally 10:4.5, that is, 10g of flour and 4.5g of water. You can also add an appropriate amount of salt during the kneading process to make the dumpling skin more vigorous. At that time, it was too late to get home when something went out, and the father of the child helped to buy dumpling wrappers in advance.
6. Fold the two sides of the dumplings together and pinch them together, and then pinch a small fold on the left and right sides respectively. When you pack, you can choose the shape you know or like to pack.
7. Wrapped dumplings.
8. After the dumplings are wrapped, they are neatly placed on the silicone mat. In order to prevent the dumpling skins from sticking to the silicone mat, you can sprinkle a little dry flour on the dumplings to avoid stickiness.
9. After the dumplings are all wrapped up, the next job is to cook the dumplings: first boil a pot of water, wait for the water to boil and then add the dumplings, add about 1g of edible salt, boil the pot on medium heat, add half a bowl of water to continue cooking, and boil the pot Then add half a bowl of water to the pot again, repeat the addition of water for 3 times. After boiling the pot, turn off the heat and simmer for about 1 minute before serving. The freshly wrapped fresh dumplings do not need to be cooked for too long. Press normal Operate and boil the pot with water for 3 times.
10. The sauce is indispensable for eating dumplings: 3 garlics are mashed into a puree, add 1 tablespoon of balsamic vinegar, a little sesame oil, 1 tablespoon of light soy sauce, and a few drops of oyster sauce, mix and stir well.
11. The cooked dumplings are directly dipped in seasonings, which are fresh and fragrant. Friends who like to eat chili can also add a little chili oil to the sauce.
Tips:Add a little salt to the pot when cooking dumplings to prevent the skin from breaking.
