Growing up in the north, what are the characteristics of winter in the north? In addition to being dry and cold, every household stores a lot of Chinese cabbage, green onions and radishes. When I was a child, in winter, my mother would store winter vegetables in the cellar of the yard. The main green leafy vegetables in winter are Chinese cabbage, and others are green radish, green onion and sweet potato. These are all self-produced. Throughout the long winter, Chinese cabbage is the main dish on the table of every household. Stewed vermicelli with Chinese cabbage, stewed tofu with Chinese cabbage, stewed pork belly with Chinese cabbage, and of course, jiaozi with Chinese cabbage can be vegetarian and put pork together.

Mother wrapped the Chinese cabbage in a jiaozi, peeled off the skin of a whole Chinese cabbage by the traditional method, washed the leaves, drained the water, chopped them on the big panel with a kitchen knife, chopped them with two kitchen knives, put them in a pot, sprinkled a handful of salt and mixed them well, then chopped the meat. After Chinese cabbage is pickled, it is dried with a cage cloth, and chinese cabbage juice directly adds flour to knead it into jiaozi noodles. The cooked jiaozi is delicious, and the skin of jiaozi still has the sweetness of Chinese cabbage. I still miss it. At present, Chinese cabbage is wrapped in jiaozi. Some people say that Chinese cabbage must be blanched before it can be filled, so it is not easy to get out of water. Others say that Chinese cabbage must be watered, or there will be too much soup when it is wrapped, which is easy to form. You can try this method in my home to ensure the original flavor, so that the vegetable juice is not wasted and it is really delicious to eat one by one.

Chinese Cabbage Pork jiaozi

Stuffing: 375g of pork rump, 520g of Chinese cabbage, half onion, ginger 1 spoon, soy sauce 1 spoon, light soy sauce 1 spoon, oyster sauce 1 spoon, appropriate amount of salt, spices 13 root and cooked oil/spoon.

Dumpling skin: 700 grams of medium gluten flour and 365 grams of cabbage water.

Production method:

1, prepare ingredients for stuffing, and prepare all kinds of ingredients. I like 2:8 ratio of pork as stuffing.

2. Cut the washed pork into large pieces, and slice the onion and ginger for later use.

3. Soak the Chinese cabbage in salt water, drain the water and cut it into sections for later use.

4. Put the pork pieces, ginger slices and onion slices into a meat grinder and grind them into pork granules for later use.

5. Cabbage segments are also put into the meat grinder, which will crush them for 3 seconds and then pour them out for later use. Add 1 tbsp salt to the broken cabbage and marinate for a while. The water content of Chinese cabbage is relatively large, so it is not easy to directly use packaging with too much water. Water can be killed after salting.

6, minced pork, add soy sauce, soy sauce, oyster sauce, and stir evenly in one direction with chopsticks.

7. The stirred meat stuffing is dry. Add a little water to draw water, so that the meat will be tender and smooth. When adding water, add it a few times less, and then add it next time after each entry. Brewed pork is elastic and will not be stiff after cooking.

8. After pickled cabbage is soaked, wrap it in gauze and squeeze it out of chinese cabbage juice for later use.

9. Pour the extruded chinese cabbage juice and medium gluten flour into the chef's bucket. Knead the dough with the chef's machine and knead it into smooth dough for about 8 minutes. Put it aside.

10, continue to mix the stuffing when kneading the noodles, put the Chinese cabbage into the pork stuffing, add 1 spoon of thirteen spices, a little sesame oil and a proper amount of cooked oil, and stir in one direction until it thickens.

1 1. Finally, add the pork white stuffing, which is elastic and shiny.

12. Take out the dough and knead it into a circle, cut it with a slicing knife, and knead a piece of dough into a long strip.

13 Then cut the strips into small doses, flatten them with the palm of your hand, and roll them into dumpling skins with a rolling pin.

14, jiaozi put the stuffing into a bag, and held the edge of jiaozi with both hands, so as not to expose the stuffing.

15. Boil the water in the soup pot and put it in the wrapped jiaozi. After three chills, jiaozi boiled and all floated.

16, jiaozi cooked with a colander, served on a plate with garlic juice, delicious and fragrant.

Hello, everyone, I am Youma Kitchen, an original author in the field of food, a food blogger, and a full-time mother of Liangbao. I have always been committed to making the most delicious three meals a day with the simplest and ordinary ingredients. Good at home cooking and baking, and share delicious and healthy nutritious food with you every day. If you like my article, please pay attention to me, and please like it and forward it to more friends who love food. If you have any ideas and suggestions, please leave a message for discussion. All articles are original by Yuma, and those who steal pictures and articles without permission will be held accountable.