Pickled cabbage dumplings

Pickled mustard is also called pickled cabbage. It is rich in nutrients. Usually eaten pickled or used in stir-fries. This autumn I saw tender and tender fresh mustard seeds sold in the market, so I bought 2 kilograms of them and took them home to make dumplings. The effect is super good. It has a little bit of the pungent flavor of pickled vegetables, slightly green, and rich in flavor.

1. Wash the pickled vegetables and set aside

2. Cut into fine pieces and cover with a little salt for a while.

3. The pickles are clenched into balls. Strain the vegetable water and set aside. Chop green onions and ginger into small pieces and set aside.

4. Add onion and ginger to the meat filling, add a little oil and soy sauce and mix thoroughly. Stir the pickled cabbage balls into the meat filling.

5. Pinch the water from the pickled vegetables and use it to knead the noodles. No nutrients are lost.

6. The dough is slightly green.

7. Make the dumpling dough, roll out the wrappers, and make the dumplings.

8. Boil water in the pot and cook the dumplings.

9. Nutritious and beautiful pickled vegetable dumplings. Increased appetite.

Tips for cooking dumplings. Put the dumplings into the pot after the water is boiled. After the pot is boiled, order a small bowl of cold water and repeat twice. The dumplings in the pot are cooked when they puff up.

Using xuelihong to make dumplings has a unique flavor and is not much different from other vegetable preparation methods. The only difference is: after removing the old leaves and roots of Xuelihong, wash and chop it and "blanch" it in boiling water to remove the bitter and spicy taste.

Pickled mustard seeds are made into dumplings. The dumpling restaurant sells an extra bag of noodles every day. Why do they all order mustard dumplings? I can’t tell what the taste is, but the taste is incomparable to other fillings.

1. Soak the pickled mustard seeds in water, clean them, cut into pieces, add mixed sesame oil and mix well, then add a little salt and mix well and set aside.

2. Chop the pork belly, add cooking wine, Sichuan pepper noodles, light soy sauce, a little dark soy sauce, onion, ginger, salt, chicken essence, mix well, add mushroom stock, stir in one direction while adding the stock. For 1 pound of stuffing, add half a pound of mushroom stock. After all is added, add mixed sesame oil and mix well. Set aside.

3. Mix the mustard seeds and meat filling together, pour some sesame oil, marinate for one hour, and then it is ready.

4. Make bread and dumplings. Add 1000 grams of dumpling flour to 550 grams of water, add in portions and knead to form a dough. After it wakes up, knead again until the outside is smooth and the inside is smooth. Cover and let it rest for half an hour. Then divide the portion, flatten it with your hands, roll it into a 0.9 mm round skin, put the filling on it, and wrap it into dumplings with both hands.

5. Put the dumplings in the pot under boiling water, use a spoon to separate the dumplings and the bottom of the pot at the bottom, add water after boiling, cover it twice, and open it once. Plate and serve.

The pickled mustard has removed the spicy taste of the mustard and retained the unique aroma and flavor of the mustard. It is best to choose pickled mustard for half a month. The color is green and the saltiness is moderate. The dumplings have a better texture. Jia

1. Soak the mustard mustard in water to remove the salty taste, drain the water, chop into small pieces (chop the finer ones) and set aside

2. Choose fat and lean pork. Chop the meat into pieces. Add chopped green onion and minced ginger during the chopping process.

3. Put the chopped pork and potherb mustard in a basin and stir evenly. Add an appropriate amount of salt for a very fresh taste and sesame oil for seasoning. Roll out the noodles that have been fermented and proofed in advance into long strips, pinch the dough, roll out the dumpling wrappers,

wrap them into dumplings

4. Boil the water and add a little salt to the pot. Pour in the dumplings, boil a little water in the pot, and serve.

Notes:

1. Use mustard mustard pickled for half a month, which has a crisp texture and green color. It still has the fragrance and umami taste of potherb mustard, and the saltiness is moderate. Pickles that have been picked for too long will lose their fresh flavor

2. The degree of mincing of the mustard must be based on personal habits. It is recommended to use a kitchen knife to chop pork.

Everyone should be familiar with Xuelihong. It has a crisp texture and green color. It is used to pickle it into pickles. It is crisp, tender and refreshing. The pickled Xuelihong is used for cooking. Stir-frying meat, making soup, making dumplings, stuffing steamed buns, etc. are all very delicious. Xuelihong can be used to make dumpling fillings with your favorite ingredients.

Xuelihong is emerald green in color, crispy in texture, and very delicious. There are many ways to make Xuelihong. The most common way is to pickle it. It is easy to make, delicious, and can be stored for a long time. Chang, I also like to eat xuelihong. I pickle xuelihong every year. The pickled xuelihong is very delicious when used to make soup, make stuffings for steamed buns and dumplings, stir-fry meat, etc. I will share it below. How to make dumplings with pickled snow red. 1. How to make dumplings with pickled xuelihong

Pickled xuelihong has a crisp texture and green color. It is particularly delicious when used to make dumplings. It is crisp, tender and refreshing. Use pickled xuelihong to make dumplings. , you can add your favorite ingredients to make the stuffing according to your own preferences. It can be made into vegetarian stuffing or meat stuffing. They are both very delicious. I often make dumplings made with snow red envelopes at home, which are very delicious.

2. Steps to make dumplings with pickled potherb

1. Prepare ingredients: pork, pickled potherb, eggs, ginger, green onions, light soy sauce, oyster sauce, thirteen spices, sugar, salt, Sichuan peppercorns, sesame oil , flour, water

2. Add a little flour in the basin, add a little salt to increase gluten, mix the dough with water, stir while adding water, stir into floc, knead into a smooth dough, and make the dough for dumplings It should be moderately soft and hard, cover with plastic wrap and let rise for half an hour.

3. Soak the peppercorns in water in advance, wash the pork and chop it into meat fillings. The fillings you chop yourself will taste more delicious. Put the chopped meat fillings in a basin, wash the green onions and ginger, chop them into pieces and add them to the meat. stuffing.

4. Add light soy sauce, oyster sauce, sugar, and thirteen spices, beat in an egg, and use pepper water to prepare the filling. The pepper water should be added in several batches, and stir in one direction until the meat is filled. Stir up and marinate for ten minutes.

5. The pickled xuelihong will be very salty. You need to wash it several times, squeeze out the water, cut into pieces, put it into the marinated meat filling, add sesame oil and stir evenly, and the filling will be ready. .

6. After the dough has risen, sprinkle dry flour on the chopping board, put the dough on it and knead it into a long strip, then divide it into small pieces of even size, and roll the small pieces into dumplings. Skin.

7. Wrap the prepared fillings into dumplings. Add water to the pot. After boiling, add a little salt. Put the dumplings in and cook. Then dip them in the sauce to eat. It’s really delicious. The ones are so delicious.

Tips

Use pickled xuelihong to make dumplings. You can make dumplings with vegetarian or meat fillings according to your own preferences. We all know that pickled xuelihong will It is very salty and needs to be washed several times. Xuelihong is very salty, so there is no need to put salt in the filling.

Summary: The pickled xuelihong has a crisp texture, bright green color, and is very delicious. It is also very delicious when used as dumpling fillings. I also like to use pickled xuelihong. When making dumpling fillings, you can make them into vegetarian or meat fillings according to your preference. Anyone who likes dumplings can try it. It’s really delicious.

If you want to make dumplings with potherb mustard to taste delicious, you must first blanch them to remove their spicy taste. Or marinate it and leave it for a while. When the vegetables turn yellow and have a bit of sourness, the effect of making dumplings is also good.

The method of making dumplings with red stuffing in snow is simple and is a common mustard dish. You don’t have to watch the video of dumplings with red stuffing in snow to learn, but how to make dumplings with red stuffing in snow The filling is the most delicious. Follow the instructions in the recipe book to make this dumpling with red filling in snow.

300 grams of xuelihong, 1/4 tablespoon of salt

1. Wash and mince the xuelihong, put it in a container, add salt and mix well.

2. Let the method 1 stand for 20 to 30 minutes, wait until the brine juice is slightly released, then press out the water in the vegetable filling, add the fresh meat filling and stir clockwise until evenly distributed.

Xuelihong is an annual, herbaceous plant, a variant of mustard. The mustard leaves and stems are pickled to get Xuelihong (also known as Xuelihong), commonly known as spicy vegetables. The leaves are deeply lobed, with wrinkled edges, and the flowers are bright yellow.

The nutritional value of Xuelihong is very high:

Each 100 grams contains 91.5 grams of water, 2.8 grams of protein, 0.6 grams of fat, 1.6 grams of vitamins, 3.6 grams of carbohydrates, and 23.9 mg of calcium. , phosphorus 64 mg, iron 3.4 mg, vitamin B1 0.07 mg, riboflavin 0.06 mg, niacin 0.7 mg, ascorbic acid 83 mg

In my hometown in the north, it is usually eaten pickled or stir-fried. common. Regarding the question I asked the Lord today, I happened to be working with my colleague some time ago. Together we made some dumplings stuffed with pork, snow and red stuffing for the leaders of the unit. I tasted a few and they were very refreshing, not greasy, and delicious.

The pickled xuelihongyin has been pickled in advance and already contains an appropriate amount of salt, before it is prepared to be mixed with stuffing to make dumplings. It needs to be soaked in water for 6 hours in advance. During this period, the water must be changed several times to remove the salt from the pickled Xuelihong to facilitate seasoning when eating.

Generally, the meat fillings used to make dumplings are raw meat fillings and stuffings. I used cooked pork fillings and stuffings that day.

The raw materials needed to make the dough are:

500 grams of high-gluten snow powder and 260 grams of water.

Slowly add water to the high-gluten snowflake powder, stir with chopsticks to form a dough, knead into a dough and let it rest for 20 minutes. After 20 minutes, knead the risen dough before use. If the surface of the dough is smooth, you are ready to make dumplings [yeah] [yeah].

The raw materials that need to be prepared for the stuffing are:

Main ingredients:

500 grams of pig front trough meat filling and 600 grams of potherb.

Seasonings:

50 grams of chopped green onion, 10 grams of peeled fresh minced ginger,

10 grams of oyster sauce, 20 grams of Donggu Yipin fresh soy sauce,

2 grams of Wang Shouyi Thirteen Fragrance, 4 grams of Jinba Chicken Sauce,

50 grams of raw material oil, 6 grams of chicken powder.

Production steps:

1. Put the non-stick pan on the fire, add the pork stuffing and stir-fry over low heat until it turns white. When the oil comes out, add 30 grams of chopped green onion and 5 grams of fresh ginger. Gram, stir-fry the thirteen spices evenly, add an appropriate amount of Donggu Yipin fresh soy sauce and oyster sauce and stir-fry evenly. When the aroma comes out, weigh it out and let it cool for later use.

2. Pick and wash Xuelihong and chop into fine particles. Put it in a basin, add a little white sugar, and an appropriate amount of refined salt and mix evenly (adding an appropriate amount of white sugar can remove the salt in the pickled Xuelihong, which can restore the refreshing taste of the pickled Xuelihong. Add an appropriate amount of refined salt to make the Xuelihong Red is better than green, and less nutrients are lost). 90 Pour boiling water into a basin and cover with a lid, simmer and soak the cut Xuelihong for 5 minutes, cool down and use a bean bag to collect the water and set aside.

3. Put the cooled pork stuffing and prepared xuelihong into a basin. Add all the remaining seasonings and stir evenly. Taste the saltiness before making dumplings.

I am Chef Xiaolong who has been working in the kitchen for 27 years. If you like this question, please click and follow and forward it. If you have any questions, please leave a message in the comments. I will reply to you as soon as possible, thank you [Pray][Pray][Pray]

Wash the pickled Xuelihong with water, chop it into pieces, chop the green onion and ginger, and put it into the meat stuffing Pour in the cooled pepper water, chicken essence, thirteen spices, sesame oil, and dark soy sauce, then stir the meat filling in one direction evenly, then add the Xuelihong, onion and ginger and mix well. No need to add salt, because the Xuelihong itself Just salty.