Pork and cabbage filling

Ingredients: pork, cabbage, pepper water, scallions

Seasoning: sugar, salt, ginger powder, oyster sauce, soy sauce, oyster sauce, fresh chicken juice

1, prepare 500 grams of pork forelegs, three fat and seven lean the best, it is recommended that they grind their own, clean and hygienic, and then add 5 grams of pepper, 5 grams of sugar, 5 grams of ginger, 5 grams of oyster sauce, 10 grams of oyster sauce , 30 grams of soy sauce, 60 grams of cooked oil, 15 grams of chicken juice, stirring evenly clockwise, cooked oil here, to be slightly processed, with pepper grains and scallion segments fried, filtered and used.

2, dealing with the fishy flavor of the meat filling, we do not want to use cooking wine, instead of pepper water, about 30 peppercorns, with about 50 grams of hot water soaked on, until it becomes cold.

3, repeat 3-4 times, the 50 grams of pepper water, into the meat, specific operations, pour the right amount of pepper water, stirring clockwise with chopsticks, and so the meat thoroughly absorbed, and then poured into the next, until all absorbed, the whole process should be stirred in one direction.

4, after stirring the meat, it will become tasty, firmly held into a meatball, pepper water can play the effect of the foreign flavor, stirring a good state, viscous and elastic, gelatinous full, very elastic, the process of about 10 minutes, the arm will be slightly tired, covered with a layer of plastic wrap, placed in the refrigerator, chilled for an hour.

5, the next step, it is relatively simple, the cabbage peeled off the outer layer of the old gang, clean, cut into minced stuffing, add a tablespoon of salt, tossed evenly, pickled out of the internal moisture, about 30 minutes.

6, when the time comes, prepare a clean filter cloth, wrapped cabbage, clutch dry excess water.

7, prepare 3 large onions, weighing about 120 grams, chopped into minced, add to the meat mixture, the onion must be the last to put, the fresh flavor is sufficient, do not put the marinade when the meat mixture.

8, the same old way, began to stir clockwise, so that the meat and onion minced, fully integrated together.

9, then add the cabbage, total **** in two add, once add too much, the basin is full is not conducive to stirring.

10, take out a dumpling skin, scoop into the appropriate amount of filling, folded up and down, pinch out a beautiful pattern, specific techniques according to their own on the line, to ensure that the filling is not exposed can be.

11, a pot of boiling water, the water boiled into the dumplings, dumplings at a time do not go down too much, with a wooden spatula to gently push the bottom of the pot, the pot open point into the cool water, the total **** repeat 3 times, and so each dumpling belly bulging, you can fish out to eat.

12, this package of pork and cabbage filling is very tasty, each thin skin, large filling, fresh flavor, nutritious and juicy, the family boasted really good, even the children have eaten a large plate.

Summary of tips

1, dumpling dough, no need to put yeast, cold water and noodles, wake up half an hour can be 500 grams of flour with 260 grams of water.

2, no matter dumpling filling, or bun filling, do not put wine, wine evaporation, will remain an unpleasant odor.

3, with pepper water to remove the fishy smell, can remove the foreign flavor, clockwise stirring, but also to the meat mixture, taste better.