Purple Cabbage Dumplings
by Youlan Lengxiang
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Add 350 grams of flour to 120 grams of warm water and knead it into a smooth dough. Cover it with plastic wrap and let it stand for one hour.
2. Wash the purple cabbage and cut into finely divided pieces. Prepare the minced pork for later use.
3. Except corn oil and seasoning salt, put all the seasonings into the minced pork and stir in a clockwise direction.
4. Squeeze the chopped purple cabbage to remove the water, add the minced meat and mix well, add a little seasoning salt to taste, and finally add a proper amount of corn oil and mix well.
5. Knead the awake dough into a long strip and lay it down into a small dose of about 10 grams, roll it out, and wrap it with an appropriate amount of filling.
6. Put the middle together first, and then gently pinch.
7. Use your right hand to squeeze the folds along the edges.
8. After pinching it to the middle, squeeze it from the left side along the edge to the middle, and then gently press it tightly, and the dumplings will be wrapped.
9. After the dumplings are wrapped, they can be cooked in the pot. Generally, the pot is boiled under water. After boiling, add cold water three times in a row, and you can eat the dumplings after they have all floated.
Tips:Don't add water to the fillings, because the vegetables will produce some water. In addition, the corn oil is put in the end to let the oil cover the filling to prevent water from leaking out.
