Cabbage and pork dumplings
Materials
Flour, pork filling, cabbage, salt, cooking wine, soy sauce, pepper, minced green onion and ginger, chicken broth, seasoning oil, cooking oil, sesame oil, sesame oil, garlic paste, balsamic vinegar, chili oil,
Methods
1. Mix the flour with a pinch of salt and mix well
2. Stir into flocs
3. Slowly add water and knead into a dough, cover and put aside for molasses
4. Wash the cabbage and then control the water, first cut into julienne
5. Then cut into minced
6. Sprinkle a little salt and rub it with your hands, and then use your hands to write to squeeze out the water. With gauze can also be, I'm too much trouble, directly with the hand
7. meat into the wine, soy sauce and other liquids
8. and then a little bit into the extruded cabbage juice, while pouring chopsticks in one direction to stir
9. stirring on the strength of the can
10. add the minced onion and ginger, pepper, chicken broth, salt and mix well
11. add a little oyster sauce mixing
12. Then add the right amount of seasoning oil and a little sesame oil and mix well
13. Finally, add the cabbage filling and mix well, the filling will be ready
14. I'm used to using my hands to pull it out, and I can't change the habits that have been passed down from my family
16. Roll out the dough into a round sheet
17. Put the appropriate amount of filling on the round sheet. Pinch it into a dumpling. Wrapped dumplings
18. pot of water with a little salt to boil, in turn into the dumplings, gently push the leaky spoon, until the dumplings are floating, cover the pot and cook. After boiling, put a small bowl of cold water and boil again, so after boiling twice, the dumplings are cooked
19. Mix the dipping sauce: crush the garlic with a knife. Peel off the skin. Cut it slightly and put it in a small bowl. Pound the garlic with a rolling pin. Pour in soy sauce, balsamic vinegar, a little sesame oil and chili oil. A bowl of fragrant dipping sauce is ready
Vegetarian pork dumplings
Materials
Pork stuffing, flour, carrots, black fungus, cabbage, ginger, green onion, salt, chicken essence, pepper, soy sauce, sesame oil
Methods
1. Soaked black fungus, carrots, cabbage root cut into thin julienne strips, frying in a frying pan with salt and chicken essence until 5 Mature; cabbage leaves cut into julienne strips
2. Season the pork filling with salt, chicken seasoning, pepper, soy sauce and sesame oil and stir well
3. Mix the pork filling with the fried veggie sansho and cabbage leaves
4. Put a proper amount of meat filling in the middle of the dumpling skin you bought, dip your hand in water to wipe the edges and fold it in half
5. Pinch the dumplings in from the right side first, pinch out the pleats, and pinch them from the left side to the right side
7. Pinch from the left side to the right~
6. Cook in a pot of boiling water
Cabbage and Pork Dumplings
Materials
Dumpling Skin: High-gluten Flour, Spinach Juice
Filling: Pork, Chinese Cabbage, Green Onion, Ginger, Cooking Wine, Soy Sauce, Freshly Ground Chili Powder, Pepper, Sugar, Salt, Olive Oil and Sesame Oil
Directions
1. Wash and chop into minced meat, put minced green onion, minced ginger, cooking wine, soy sauce, olive oil, sesame oil, freshly ground chili powder, pepper, sugar, salt, mix in one direction