Pork belly nearly 1 kg (7 thin and 3 fat)
1 Chinese cabbage
20 dried mushrooms
Appropriate amount of onions (more onions if you like)
2 tablespoons oyster sauce (common ceramic tablespoons on the market) (optional)
Cooking wine 1 spoon (common ceramic spoon in the market)
Half a spoonful of soy sauce or soy sauce (a common ceramic spoon on the market)
Half a spoonful of oil (a common ceramic spoon on the market)
2 eggs (easy to stir and lubricate the finished filling)
Corn starch 1 spoon (optional)
Appropriate amount of black pepper (personal taste, not allowed)
How to make Chinese cabbage and mushroom stuffing (dumpling stuffing)?
Prepare onions and cabbage.
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Soak mushrooms and wash them for later use.
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Drain the mushrooms, cut off the tail pedicle (feel a little hard and feel free), and cut into pieces.
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Heat oil in the pan, add diced mushrooms, stir-fry until slightly yellow, add half a spoonful of soy sauce to taste, stir-fry out of the pan and put in a bowl for later use.
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Add two eggs, 2 tablespoons oyster sauce, 1 tablespoon cooking wine, half a spoonful of oil, sprinkle some black pepper (at home, adding seasoning is personal taste, or not), corn starch (to make the meat more cohesive, it is not easy to boil), and finally add chopped green onion, stir well and let it marinate for a while.
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At this time, when processing cabbage, cut off the tail stalk, put it in a container, pinch a little salt and squeeze it out repeatedly, and the volume of cabbage will gradually become smaller. We don't need too much water or too dry cabbage.
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Squeeze the cabbage hard to remove excess water, and put it into the meat stuffing and stir well. It's done.
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Similarly, I also made a plate of celery and pork stuffing.
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skill
1. Cover the meat stuffing with plastic wrap and put it in the refrigerator for more than 3 hours. Cooked dumpling stuffing will produce some soup.
2. Method of cooking jiaozi (boiling water twice): Boil the water, put jiaozi into the pot, add water, add water, and then boil the water. Jiaozi, which has just been wrapped, will taste better if it is cooked immediately. )
3. Cook jiaozi before cooking. It is best to eat it steamed. If cooked, the skin will rot easily.
4. It is suggested to control the salt content of the stuffing, because the cooked jiaozi will be dipped in the sauce.
5. Super delicious and simple universal dipping method is in the recipe I will publish next.