Pork Dumplings with Carrot Sauce

Name: Pork Dumplings with Carrot Sauce
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 600g Carrot Juice Dough; 300g pork; 300g Chinese cabbage; 15g Cooked vegetable oil; 5g Soy sauce; 5g ginger; 2g Five spice powder; 5 pieces Chives

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

I use carrot juice and carrot juice and noodles to make dumpling wrappers. It’s the first time to use such a powerful juicer. I just studied this machine, but unfortunately I forgot to film the juice extraction process. The installation of juice extraction and ground meat is the same, but the parts are different, and the usage is the same.
Pork lean meat: sweet and salty, flat in nature, enters the spleen, stomach and kidney meridian; has the effects of nourishing the kidneys and blood, nourishing yin and moisturizing dryness; most of the lean meat is protein except for about 70% of the water. The composition of protein is similar to human muscle protein. The content and utilization of essential amino acids in pork protein is similar to that of eggs. So most people should be able to meet their body needs by eating lean meat.
Cabbage contains the rich crude fiber of Chinese cabbage, which not only can moisturize the intestines, promote detoxification, but also stimulate gastrointestinal peristalsis, promote stool excretion, and help digestion (digesting food). On the prevention of colorectal cancer have a good effect.

Ingredients

Pork Dumplings with Carrot Sauce

1. Main ingredients: 600 grams of carrot juice dough, 200 grams of lean pork, 300 grams of cabbage. Accessories: sesame oil, salt, ginger, five-spice powder, chicken essence, chives, extremely fresh

2. Wash the cabbage, drain the water, and cut into large pieces

3. Wash and slice green onion and ginger

4. Lean pork cut into large slices

5. Wash the ground meat parts and install them, turn the dial to the middle position, and put the pork, green onion, ginger, cabbage,

6. Wash and install the minced meat parts, turn the knob to the middle position, switch the pork, green onion, ginger, and cabbage to the power source, and mince them into puree. Then use a plate or bowl to connect the minced meat.

7. .Add sesame oil, five-spice powder, flavour, and chicken essence to the filling evenly, and add salt when wrapping

8. Roll the dough into long strips and divide them into small pieces

9. Roll into small discs

10. Add pork filling

11. Dumpling shape

12. Add water to a boiling pot and bring to a boil, add dumplings, cook until the dumplings float, add some cold water, and cook until the dumplings float and expand.

Tips:
Cabbage is easy to get water. Dumpling stuffing must be drained after washing, and salt is added when wrapping, so that the nutrients and moisture will not be lost. The dumplings taste very good.

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