condiments

500g cabbage

500 grams flour

300g pork stuffing

condiment

salt

Proper amount

soybean

Proper amount

verdant

Proper amount

energy

Proper amount

sesame oil

Proper amount

Practice of Fresh Chinese Cabbage in jiaozi

1. Wash the cabbage, control the water content, chop it as much as possible, then add a little salt and marinate it for 5 minutes to remove the water in the cabbage.

2. Cut onion and ginger into powder

3. Dry the water in the cabbage for later use. (Can be used with jiaozi noodles, and the nutrition will not be lost at all. )

4. Stir the pork in the same direction. After the meat is deboned, add water for 3-4 times, stirring evenly every time, so that the meat can fully absorb water.

5. Add salt, dumpling stuffing seasoning powder, onion, Jiang Mo and sesame oil into the stirred meat stuffing, stir well, then add Chinese cabbage powder and soy sauce, and stir well to get dumpling stuffing.

6. jiaozi noodles in water oozing from Chinese cabbage. If it is not enough, you can add some warm water or cold water. Pour water into the flour one by one, then stir it into snowflake shape with chopsticks, knead it into smooth dough, and wake it for 20 minutes.

7. After the dough is cooked, knead it into uniform strips and cut it into uniform small doses. Roll the dough flat into dumpling skin and wrap it.

8. The next step is to cook jiaozi and eat it, haha.