Pork Beef Cabbage Dumplings

Name: Pork Beef Cabbage Dumplings
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g Pork filling; 200g beef inside; 500g Chinese cabbage; 1 piece Dough; A box Knorr Soup Po Lao Hen Chicken Soup; a little salt; 50g Soy sauce

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Beijingers love to eat dumplings that are really famous. All year round, all kinds of vegetables can be made into delicious fillings, either meat or vegetarian. It is really comfortable to eat!
At the time of late autumn and early winter, Chinese cabbage is on the market again in batches. Today’s dumplings are made with a mixture of Chinese cabbage and pork and beef. The reason for using two kinds of meat fillings is to have both the fresh aroma of pork and the high protein of beef. With this combination, the nutrition will be more abundant.
All the seasonings are also very simple, but because of the addition of the Knorr old hen soup seasoning, this pot of dumplings looks so delicious, I unknowingly ate a few more.

Ingredients

200g Pork Filling
200g Beef Inside
500g Chinese Cabbage
1 piece Dough
A box Knorr Soup Po Lao Hen Chicken Soup
a little Salt
50g Soy Sauce

Pork Beef Cabbage Dumplings

1. Pork filling and beef filling into the pot

2. Add appropriate amount of soy sauce, salt, Knorr Soup Bao Lao Hen Soup seasoning to a box

3. Stir well and let stand for 15 minutes to taste

4. Wash the Chinese cabbage and chop finely

5. Put a little salt, mix well, marinate for 10 minutes, then remove excess water

6. Put the Chinese cabbage stuffing into the meat stuffing

7. well mixed

8. Before making the stuffing, take an appropriate amount of flour and a little salt, knead the dough with cold water, put it in a basin for about 30 minutes, wait until the dough is moisturized, and place it on the table.

9. Roll into long strips and cut into small pieces of uniform size

10. Roll out into a small round skin with a slightly thin edge and a thicker middle

11. Take a proper amount of filling and put it in the middle of the dumpling wrapper

12. Fold in half, squeeze in the middle

13. Pinch the two sides of the tiger's mouth with both hands, and the dumplings will be squeezed.

14. Wrap all the fillings

15. The water in the pot is boiled, put in the right amount of dumplings, and use a spoon to push the water along the side of the pot so that the dumplings will not stick. When the water is boiling in the middle, tap cold water twice. When the dumplings are bulging, they can be fished. Out

16. Some vinegar, chili oil, or garlic, let’s eat

Tips:
1. Knead the dough before making the filling. Add a little salt to make it hard to break the skin. Knead the dough in cold water. Use it for about 30 minutes to make it more moisturized. The specific dosage is determined by your own consumption. The ratio of flour to water is 10:5;
2. Adding Knorr old hen soup seasoning stuffing is more delicious;
3. I use the method of squeezing dumplings, which is completed in three steps. I wrap and squeeze by myself. I can't finish taking pictures, so please bear with me! Practice more, squeeze dumplings not only faster, but also pack more fillings;
4. When placing the dumplings, it must be boiled water, and use a spoon to push the water up along the edge of the pot so that the dumplings will not stick;
5. Cover the lid and cook the dumplings. When the water is boiling halfway, tap cold water twice to help cool down. When the dumplings are bulging, they can be taken out and eaten. Dip in vinegar and chili oil is more delicious!