Chinese Food
Pork and cabbage dumplings (Introduction to eating dumplings for office workers)
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I like dumplings very much, but the rhythm is very fast every day. Especially now, I go to school while working. I have to take care of my family. I want to eat dumplings. I don't want to buy frozen dumplings outside. What should I do. This should be a problem faced by many office workers. Many meals can't be stored too long after they are cooked. And dumplings can be packed more and kept frozen. It can effectively maintain the original taste. Today, I'll give you a detailed introduction. Maybe it can meet your desire to eat hot dumplings when you are off duty in cold winter.
Cooking ingredients
Cooking Steps
Step1:The formula given above is calculated by one jin. I make more. I use more meat filling. The proportion above is one jin of pork filling. Put pork stuffing in a clean basin. Sprinkle salt. Mix well.
Step2:Add four times to a bowl of water. Beat vigorously every time. Until the meat filling absorbs the water.
Step3:After absorbing the water, stir the meat stuffing evenly and make it smooth. Put the salt into the meat stuffing.
Step4:Pour the soy sauce, sesame oil and cooking wine into a small bowl. Stir in the meat stuffing and beat well.
Step5:Take a big pot of boiling water and blanch the cabbage.
Step6:Add thirteen spices to the meat stuffing, and continue to beat the eggs evenly.
Step7:Chop cabbage and shallot. Chop ginger. After blanching the cabbage, squeeze out the water. The more dry, the better. Do not let any excess water in. Stir well. The stuffing will be ready.
Step8:Tips - take a little meat. A small meatball in Tuancheng. Boil it in boiling water for 10 minutes. If the taste is a little saltier than your dumplings, it's OK. Because we have to think about face.
Step9:Mix the dough into a slightly harder dough according to the above proportion. Knead the dough well and cover with plastic wrap for 20 minutes. Take it out and divide it into several pieces.
Step10:Cut the small dosage. Press flat.
Step11:Turn and roll to make a round skin.
Step12:Put some meat in it.
Step13:Make a pleat on it.
Step14:Take the pleats as the center. Pinch them on the opposite side. Both sides are also pleated. Knead together.
Step15:It's such a dumpling.
Step16:If you like a big one, you can make a big one.
Step17:Some people like to eat dumpling skin. Just pack small stuffing.
Step18:After packing, dust and prevent sticking. If you eat at this time, you can cook it in an underwater pot.
Step19:We can take a plate. Sprinkle flour on the plate. Put the dumplings on the plate. Cover with plastic wrap. Put the plates together into the refrigerator for freezing. (freeze for 40 minutes. You can take it down and put it in a fresh-keeping bag. Or you can freeze it in a plate without putting it in.)
Step20:When you eat frozen dumplings, you don't need to defrost them. When you boil them, you can bring them down. Take a spatula and gently move the edge of the pot. Use water to drive the dumplings to keep the bottom of the pot. Prepare a bowl of cold water. Add in 34 times. Cover and cook until boiling. At the end of the day, remove the lid and cook for 3 minutes.
Step21:It's more delicious with mashed garlic and vinegar.
Cooking tips:1. It's better not to make meat dumplings too big. Smaller ones are better. 2. Add water several times during dough mixing. Better control. 3. When cooking dumplings, open the lid and boil the skin. Cover and boil the stuffing. 4. The cooked dumplings are filled out. When eating, they are shaking and anti sticking. There are skills in making delicious dishes.
