Hand made dumplings with pork and cabbage recipe-Chinese Food-best chinese food recipes-cooking food

Step1:Mix and knead the dough materials into a smooth and even dough, cover it with wet yarn cloth or wrap it in a fresh-keeping bag, and put it aside for us

Step2:Wash cabbage leave

Step3:Mince and marinate with 1.5 teaspoon salt until water comes ou

Step4:Stir pork mince with 2 tbsp soy sauce and 1 tbsp cooking win

Step5:Shred the onion and ginger. Add to the minced meat and mix well. Squeeze the pickled cabbage into dry water. Add a small amount of the squeezed cabbage water to the minced meat several times. Stir in the same direction. Add cabbage juice until the stuffing absorbs water and becomes a little gel. Use the remaining cabbage juice for other thing

Step6:Then add the crushed cabbage which has been squeezed with water and mix it well, because the cabbage is not squeezed to be particularly dry. So at the beginning of mixing the meat filling, you can't add too much cabbage juice, that is to say, the state of step 6 is a little drier than that of the finished filling (as can be seen from the figure of step 6 and step 7)

Step7:Add 1 soup of sesame oil, make up for salt, add a little bit of thirteen spices, sugar and chicken essence to make the stuffing

Step8:The dough that wakes up is rubbed into long strips (if the amount is large, it can be operated several times. Take a part of the strips at a time

Step9:Cut it into small dosage forms (not shown in the picture, but roll some dry flour to prevent sticking if there are too many

Step10:Press flat. Cover the surface of the facial preparations that are not operated temporarily with wet gauze to prevent air dryin

Step11:Take a preparation and roll it into a dumpling skin with thin periphery and thick center. Put stuffing in the middle. Although there is a cover of gauze, it will be a little dry after operation (see the edge of the face skin in the picture). If you think it is too dry to pinch, you can put a little water on the edge. It is easy to stick

Step12:Knead the dough and stuffing after folding it in half (you don't need to pinch the edge carefully after you are proficient in it. Just fold it in half) bend the index finger. Hold the dumpling on the index finger. Adjust the curvature of the finger to fit the radian of the dumpling as much as possible.

Step13:Press two thumbs from both sides as shown in the figur

Step14:Press it and then squeeze it in the middle. It's ready

Step15:The appearance of the green body. The appearance of pure hand texture. It's all finger prints. The small one is made of the last leftover material. It's pretty cute togethe

Step16:I make more at one time. The extra dumplings are frozen. Basically, it's wrapped and frozen, like this, and put them into a plate. Don't stick between each dumplin

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Cooking tips:Well, it's near the winter solstice. It's a common practice to make more dumplings. Recently, I've made several laborious dishes. Then I shot them unexpectedly while my determination is still there. It's really sad to delete all the QAQ. Today, I talked with my mother's adult. Speaking of their physical conditions, the mother said that she had a stomachache in that week. She also fell ill with high fever. I also talked about how I felt these months Hitherto unknown. She as like as two peas make complaints about her throat. She said, the pharyngitis is not the same. the doctor said that it is not good for the pharyngitis to say no to vomit. Mother and daughter are always connected. the adults also said that they had not been able to get a good health checkup. The real importance of health is that they are very young. After graduation, Dr. Wu will go to study nutrition. Is it too aggressive? There are skills in making delicious dishes.