Pork Cabbage Dumplings

Name: Pork Cabbage Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Arowana dumpling powder; 300g Shimizu; 400g pork; 600g Chinese cabbage; 100g Chives; 10g Black Fungus; 1 Green onions; 20s ginger; 15ml Peanut oil; 10ml sesame oil; 2 tablespoons Oyster sauce; 20ml Soy sauce; 1 tsp Five spice powder; 3g salt

by He Xiaohe

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

It's not as delicious as dumplings.
The winter solstice is an important solar term of the year, and it will arrive soon.
Dumplings are one of the favorite noodle dishes of the Chinese and they are also traditional. On reunion days and important days, I like to use dumplings to express my inner joy.
The favorite stuffing for dumplings in winter is of course the pork cabbage. The sweet and delicious cabbage and pork are mixed together, which is incredibly delicious.
This time the dumplings are made with golden dragon fish dumpling powder. The dumplings are really good. They won’t break for a long time and the soup is very clear. The cooked dumplings are bright and vigorous, and the color of the fillings is faintly revealed. This is the most beautiful appearance of dumplings. They are delicious and beautiful.

Pork Cabbage Dumplings

1. Prepare the ingredients. The pork filling is directly stirred into the meat with the help of the meat seller, and the fungus is soaked in advance.

2. Add the arowana dumpling powder to the chef's machine and add water. In the past, I would add some salt to make the dumpling skin strong. This powder is completely unsalted, but the rolled dumpling skin is also very strong. Arowana dumpling powder, natural color, delicate touch, selected global excellent wheat, derived from wheat core essence, specially made for dumplings.

3. The cook machine stirs for about 10 minutes, knead into a smooth dough, very delicate, proofing for 20 minutes.

4. Prepare the dumpling filling while kneading the noodles. Cut the Chinese cabbage into finely pieces, chop the green onion and ginger into finely pieces, and chop the soaked fungus into finely pieces.

5. Mix the pork filling, chopped cabbage, chopped wood ear, chopped green onion and chopped ginger together, add all the seasonings and mix well.

6. Finally add the leek stuffing and mix well.

7. Roll the dough into long strips, and cut them into dough pieces of the right size.

8. Sprinkle with flour and press flat with the palm of your hand, with thin edges and thick middle. This floured dumpling dough won’t shrink when rolled.

9. Roll it into thin edges and a thicker dough in the middle. It looks very translucent. The dumpling skin is still a little thin and delicious. The golden dragon fish dumpling powder can be rolled.

It's a little thinner.

10. Make dumplings of different shapes and colors according to your own habits. My principle is to cook without breaking the skin, just fill it with a lot of stuffing.

11. All wrapped up, it looks great.

12. Put water in a pot and bring to a boil, add the dumplings and cook them. Watching the rolled dumplings become fat, they will be cooked. After the water is boiled, cook for about 3 minutes.

. The skin of the cooked dumplings is translucent, and it looks very tasty.

Tips:
1. Let the kneaded dough soak for a while, and the rolled dumpling wrapper will become stronger.
2. When cooking dumplings, you can see that the dumplings become fatter.