Steamed Cabbage Dumplings
1.
Prepare ingredients.
2.
Prepare special wheat flour for dumplings, warm water and a little salt. Flour is very important for dumpling skins to be chewy and delicious. I use special wheat flour for Arowana dumplings. It uses high-quality wheat to make dumplings with natural color. They are not easy to break after cooking for a long time, and they are not easy to mix with soup and stick. They taste glutinous and slippery. When kneading the noodles, you should also pay attention, do not use cold water, but use warm water to mix the noodles, so that the kneaded dough has strong ductility and plasticity. In addition, you can add salt when kneading the noodles to make the dumpling skin smoother.
3.
Cover the kneaded dough with a damp cloth and let it stand for half an hour, which is more conducive to the rolling of the dumpling wrapper.
4.
In the process of proofing the dough, wash and drain the Chinese cabbage, and then chop it finely. It is not recommended to chop it too finely. The steamed dumplings that are too finely tasted bad. Add 3-5 grams of salt to the cabbage and mix well.
5.
After five minutes of marinating, the cabbage begins to show water. You can pinch it with your hands to help it get out of water quickly. Then use your hands to form small balls of cabbage and squeeze out the water.
6.
Don't pour the squeezed out cabbage water, add it to the meat filling in portions. I added it in four times. Don't add it all at once. Mix it well each time to allow the meat filling to fully absorb the water. This is also the trick to make steamed cabbage dumplings delicious and juicy.
7.
Add a little salt, sesame oil, and soy sauce to the whipped meat, mix well, then add chopped cabbage and mix well.
8.
Cut the dough into small pieces and roll it into dumpling wrappers.
9.
Put the filling in the dumpling wrapper and wrap it into the dumpling shape you like.
10.
Add appropriate amount of water to the steamer, smear a little oil on the steamer or line it with greased paper, and steam the dumplings over high heat.
11.
Steam for about 10 minutes after SAIC, turn off the heat and let it out for two minutes before cooking. Feel the dumplings with your hands, so that the skin won't stick to your hands.
