Chinese Food
Boiled dumplings with Chinese Cabbage
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Boiled dumplings are similar to but different from our traditional dumplings. 70% of the flour is boiled and 30% of the flour is boiled and mixed with cold water. After the starch in the boiled noodles is boiled, the dumplings will taste softer.
Cooking ingredients
Cooking Steps
Step1:Chop or stir pork (it's better to bring some fat
Step2:Add seasoning and chicken protein, except oil. Stir and glu
Step3:Slowly add some water to make the meat more gelatinous. Insert a chopstick and finish it. Put it aside and marinate it for a whil
Step4:Put 350g boiled water into 700g flou
Step5:Stir with chopsticks into floccule
Step6:Add 300g flour to 150g water and knead into a bal
Step7:Put the cold dough together and knead it after it's a little col
Step8:If it's sticky, add a little powder. If it's dry, add a little water.
Step9:Knead the back cover and wake up for 1520 minutes. The dough is softer and better kneaded
Step10:Blanch the cabbage. Then cut it carefully. Squeeze out some water to avoid the stuffing getting too wet. Then put in the meat and mix wel
Step11:Knead it again after waking u
Step12:Divide the dough into small dosage form
Step13:Roll thin and put on meat stuffin
Step14:Wrap it up the way you lik
Step15:Put on the steamer. Steam for 20 minutes after boilin
Cooking tips:After the meat filling is seasoned, take a little heat and try it. There are skills to avoid too heavy taste and make delicious dishes.
