Pork dumplings with cabbage recipe-Chinese Food-best chinese food recipes-cooking food

Pork dumplings with cabbage

(98518 views)

Southerners usually eat Xiaobai as a pasta food. Because rice is planted in the South instead of wheat, snacks are usually rice and glutinous rice products. It's not like the north. It's three times, five times and two times to make a noodle and bake a cake. But I learned how to make dumplings. I found that there are many advantages - the filling can be decided by myself. I can put a whole shrimp. I don't need to worry about the price. I can also make plain dumplings without meat. People from different cultures and regions treat dumplings in different ways. I do it once in a while. I also want to put them into flowers.

Cooking ingredients

dumpling skin flour:300g

clear water:150g (about 50 dumplings)

Cooking Steps

Step1:For a novice, flour needs to be weighe

Step2:Water should also be weighe

Step3:First mix it into cotton wool, then knead it into smooth dough, cover it with a clean wet cloth, and wake up for half an hour.

Step4:Ready made minced meat. You can also cut the minced meat by yoursel

Step5:Peel some tender cabbage leave

Step6:Cut cabbage firs

Step7:Dice again. Don't chop randomly. It will cut off the channels of vegetables

Step8:The same way. Cut ginger, shallot and coriander into small pieces. Put it in the minced meat. Add sesame oil, salt and soy sauce to stir. Add some water properly. Add a little at a time. The minced meat is very draught. When it is boiled, it will take a bite of the soup.

Step9:Add diced cabbage. Stir in one direction for a while

Step10:Stir until the meat and vegetables are completely combined. There are fine lines.

Step11:The flour is rubbed into long strips. It is divided into about 10 grams of dosage

Step12:Roll it into a circle with thick middle and thin peripher

Step13:Add the right amount of stuffing. Make dumplings.

Step14:There are countless shapes of dumplings. Just stick to one principle - tidiness.

Step15:Boil a pot of water. Put the dumplings in. Push it a little with a spoon to prevent adhesion. After boiling, order 23 times of cold water. Until the dumplings become bigger and float. I'll freeze the extra dumplings. I'll make fried dumplings in the morning.