Chinese Food
Pork and cabbage dumplings
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There is a secret to the delicious pork and cabbage dumpling stuffing. To master this step, the skin is thin and the stuffing is fragrant. When the cabbage doesn't come out of the soup, many people in the circle of friends begin to display the pictures of year-end summary and 2020 please be a little better for me . Suddenly, I feel that this year will turn over again. The winter solstice is a ten day solar calendar year. The winter solstice in everyone's mind is different. When it comes to the winter solstice, the first thing we think about is what do we eat in the winter solstice? I've been listening to my grandma since I was a child - dumpling bowl is not good at winter solstice. No one cares if you freeze your ears.. Many people's minds do not immediately come up with the picture of hot dumplings and family reunion. Yes. On the winter solstice in the north, almost every family has to eat dumplings. There are many kinds of stuffing and patterns in dumplings. Because the northerners are used to storing Chinese cabbage in winter, pork and cabbage stuffing dumplings are the most common and our favorite stuffing. In the steaming hot air of dumplings, looking back on the past years, cherishing life and enjoying ordinary and satisfied people
Cooking ingredients
Cooking Steps
Step1:First of all, we prepare all the ingredients needed for making cabbage and pork dumplings. The ingredients are used after the stuffing. It's not photographed inside.
Step2:The first step in making dumplings is, of course, mixing noodles first. This step is ignored when buying dumpling skin products directly. Pour the small amount of drinking water into the flour basin. Do not pour too much water at a time if you do not have a good command of the water.
Step3:Use chopsticks to stir quickly. Mix the flour and water evenly to form cotton wadding.
Step4:Use your hands to knead the cotton like dough into dough. Then cover it with plastic wrap or pot cover and put it aside.
Step5:Here's the point - start to prepare dumpling stuffing. First, peel off some leaves of Chinese cabbage and clean them, then drain and cut them into pieces. You don't need to chop them too much. Because you have to marinate and squeeze out the water of Chinese cabbage. The volume of Chinese cabbage will shrink and become smaller.
Step6:Put the chopped cabbage into the cooking basin. After sprinkling a spoon of salt, knead the cabbage like washing clothes without pickling, so as to squeeze out the water of the cabbage itself and make the dumpling filling unable to make soup.
Step7:Knead the cabbage stuffing and pour out the extra water. Leave the cabbage to mix the stuffing.
Step8:Cut the onion and ginger into pieces and sprinkle them on the meat stuffing. Add salt, soy sauce and thirteen spices at the same time, and then stir them with chopsticks clockwise. In the north, it's called filling. The meat stuffing stirred in one direction is tight and fragrant. Never shake it left or right and stir the meat stuffing irregularly. It's not fragrant to break the filling. Beat the meat and add the packed cabbage.
Step9:You can make dumplings by mixing cabbage and meat stuffing. You can smell the salt content of pork and cabbage stuffing with your nose. You can also smell the fragrance of cabbage. Students who are not sure about the saltiness can make a few dumplings and cook them in the pot first to taste whether they need to add salt to taste and then make most of the remaining dumplings.
Step10:The dumpling filling is almost ready after mixing. Knead the dough, rub the strips and cut into dumpling dough of equal size.
Step11:Press the dumpling agent flat by hand, and then roll the dough stick into the dumpling skin of the same size. The dumpling skin rolled by yourself may not be as regular as the skin bought outside. But the taste is better. So we can not pursue perfection here.
Step12:Put the pork and cabbage stuffing of appropriate size in the center of the dumpling skin.
Step13:I used to make dumplings by making them tightly. Dumpling
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Cooking tips:Tip - make dumplings with noodles first and then with stuffing, because we need to use noodle time to make stuffing. After the dumpling stuffing is mixed, the dough is soft. When rolling the skin, it is softer. When making dumplings, it is better to pinch the edges. Chinese cabbage doesn't need to be marinated for a long time. Just rub the salt to get the water. Because the dried cabbage won't be watery when it's eaten. There are skills in making delicious dishes.
