Chinese Food
Delicious and juicy cabbage dumplings
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Spring is coming. Shepherd's purse is the favorite of the local people. It's also the best material for filling dumplings. In addition, adding a proper amount of cabbage can make the filling juicy and bring a richer taste. Meat is basically pig based. However, there are too many kinds of filling in dumplings. Each family has its own unique way of doing things. You can also easily find a large number of them on the Internet. Here's the most commonly used stuffing in my family, cabbage, shepherd's purse, pig meat. In addition, there are some spinach in my family. It's just used as a very net red cabbage dumpling skin. It's eye-catching and delicious
Cooking ingredients
Cooking Steps
Step1:Wash the spinach. Blanch the spinach and take it out. Stir the mixture into mud and drain the spinach juice for use. Soak the mushrooms and black fungus separately and wash them for use.
Step2:Add salt, sugar, cooking wine, raw soy sauce, old soy sauce, oil consumption, white pepper and eggs to the minced pork. Mix with three chopsticks and water in one direction until the minced pork is full of water and elasticity.
Step3:After washing, sprinkle some salt on the chopping board and chop into pieces. Use gauze to squeeze the water for standby. I use the frozen shepherd's purse that I bought. If it's fresh shepherd's purse, wash it and boil it. Squeeze the water and chop it.
Step4:Chop the black fungus and mushrooms, add them to the meat stuffing together with cabbage and shepherd's purse, and mix well. Finally, pour the sesame oil into the stuffing.
Step5:Half of the flour is mixed with water and salt to form a white dough. The other half is mixed with spinach juice and salt to form a green dough. Put aside and cover the dough with plastic wrap for about 20 minutes.
Step6:Take the same amount of white dough and green dough and roll them into strips of equal length.
Step7:The green dough is rolled out again and then wrapped in the white dough and rubbed long.
Step8:Cut it into small doses.
Step9:When the small dosage is cut face up, roll it into a round piece to make dumpling skin.
Step10:After wrapping in a proper amount of stuffing.
Step11:Press the edge tightly with the tiger's mouth and press it inward at the same time.
Step12:Put enough water into the pot and boil it, then put it into the dumpling. After boiling the water, point it three times (i.e. add cold water) and use a large spoon to move the dumpling continuously, then take it out with a leaky spoon.
Cooking tips:1. Cabbage and shepherd's purse are added at the same time to make the filling taste richer and more delicious. It is recommended to choose fresh shepherd's purse. If not, frozen shepherd's purse can also be used. 2. Fresh shepherd's purse can be bought more at a time. After being washed and boiled, the water will be dried and divided into small parts, which will be frozen and preserved. It's very convenient to take and use. It's not only used for filling, but also can be made into shepherd's purse rice cake and shepherd's purse soup. 3. In addition, constantly stirring the dumplings will help to make the dumplings in the pot become round and fat one by one. Delicious and good-looking. 4. The dumplings that can't be eaten are frozen in the refrigerator; the frozen dumplings can be made into fried dumplings without unfreezing. 5. The dosage of dumplings is usually about 10 grams. So the sum of flour and water divided by 10. It's probably the number of dumplings. There are skills in making delicious dishes.
