Speaking of dumplings? In the north, dumplings are indispensable for almost every major festival, especially on the New Year’s dinner table. Dumplings are nothing more delicious than dumplings. Whether they are stuffed with meat or vegetarian, they always have more flavor than other staple foods, adding both taste and joy. The shape of dumplings is like a gold ingot, which means attracting wealth and good luck. In addition, making dumplings brings the family together and makes them together. No matter how good the dumplings are or how good the cooking skills are, the harmony of the family makes the taste of home stronger. Some people say that dumplings are the joy of festivals, the memory of a warm home and blessings for a better life.

The dumplings I made today are similar in shape to cabbage. They taste both of the fragrance of cabbage and the fragrance of meat. They make you appetizing just by looking at them. In addition, cabbage is connected with "hundreds of wealth", which means a good life of getting rich in the coming year. Let me share it with you today! Thank you all for your company and support this year! I wish you all good luck in the new year, promotion and wealth! Let’s take a look at how you and I make this cabbage dumpling recipe!

Ingredients: 400 grams of pork filling, half cabbage, 800 grams of flour, 100 grams of spinach

Seasoning: a piece of ginger, a piece of green onion, 3 grams of thirteen spices, 2 grams of salt, 2 grams of chicken essence, 2 grams of dark soy sauce, 5 grams of light soy sauce, 5 grams of cooking wine, and 50 grams of vegetable oil. Preparation methods and steps?

Step 1: Wash the pork and cut it horizontally and vertically with a flower knife, and then chop it into fillings (don’t chop the meat into a paste-like shape, it will taste more fragrant if it is slightly thicker). The fat-to-thin ratio of the meat is 1:3, but it is also based on your own preferences. If you like the fragrance, you can put more Order the fat. If you don’t like the aroma, you can add less fat. Then take the meat filling and put it in a basin for later use.

Step 2: We wash the ginger and cut it into shreds, then cut it into cubes and then chop it into minced ginger. The green onions are also cut into minced green onions. Then we put them together into the meat filling, and we started seasoning, adding in order 3 grams of thirteen spices, 2 grams of salt, 2 grams of chicken essence, 2 grams of dark soy sauce, 5 grams of light soy sauce, 5 grams of cooking wine, and 50 grams of vegetable oil< /p>

Step 2: We use chopsticks to start stirring the meat filling. Note that when we stir the meat filling, we must stir in one direction, do not stir randomly, stir it fully, stir the seasoning and meat filling evenly, and then Marinate for about 20 minutes (note: if we use celery or vegetables that don’t like to leak water, it’s best to put some water in the meat filling to make the meat filling a little thinner, so that it tastes better. If you use cabbage that likes to leak water, don’t use it. released).

Step 3: While marinating the meat filling, we wash the cabbage, then chop it into pieces and put it in a basin, add an appropriate amount of salt, mix well and marinate for about 10 minutes.

Step 4: Let’s start kneading the noodles. We first take a large bowl and a basin, put a small bowl of noodles in the big bowl, and a bowl and a half of flour in the basin for later use. Then we wash the spinach, then cut it into small pieces and put it into a juicer to make juice, and then pour it into a large bowl with flour (you don’t need to add water when squeezing the juice, so that the color will look better. After beating, if the spinach juice is not It is very delicate, it is recommended to filter it).

Step 5: We start with the dumpling dough, one piece is ordinary and one piece is green dough made with spinach juice (note: we need to use warm water with the dough, we add water while stirring with chopsticks to give it Just stir into dough, then knead it with your hands into a smooth dough), then cover it with a lid and let it rest for 10-20 minutes.

Step 6: The cabbage is almost marinated, and then we squeeze out the water in the cabbage and put it into the meat filling for later use. But everyone should be careful not to mix it now, but wait until you start making dumplings.

Step 7: After the dough has risen, take it out and knead it evenly, roll both pieces of dough into long strips, roll the green dough into a wrapper, and then place the strips of ordinary dough on the green wrapper. (If there is dry flour on the surface of the dough at this time, be sure to pat it off, otherwise it will affect the bonding effect of the two doughs. You can also brush a layer of water on the green dough to make the two sides stick together more tightly) .

Step 8: Use the green dough to roll up the ordinary noodles, then tighten the mouth tightly, and then knead it evenly into a smooth long strip. Then cut the green noodles into evenly sized dumplings and press them into thin pancakes with your hands. Use a rolling pin to dry into dumpling wrappers.

Step 9: We stir the cabbage and meat fillings evenly (still stir in one direction), then take the appropriate filling and put it on the dumpling wrapper, then pinch the dumpling wrapper tightly, and the dumpling is ready. .

Step 10: Wrap all the fillings into dumplings and it’s ready. See if it looks good.

Step 11: Pour an appropriate amount of water into the pot and bring to a boil, then put the dumplings into the pot one by one, then add a spoonful of salt or a green onion until the dumplings are mature, then take them out and serve. . (Put a little salt and green onions to prevent the dumplings from sticking.) Note: When cooking dumplings, we usually boil them three times, that is, immediately after boiling, put cold water in the pot, and then add cold water after boiling, so that the dumplings are basically cooked after three times. . We can also take the dumplings out and press the dumpling skin with our hands. If it bounces back immediately, it proves that it is cooked.

The delicious dumplings are ready. We smash two cloves of garlic, then chop them into pieces and put them on both sides of a small bowl. Then put a little sugar and two spoons of light soy sauce. If you like chili, add some chili. Oil, put together in a dumpling plate for dipping! Isn’t it beautiful, but it tastes even better!