How to make pork dumplings with cabbage
Step by step
1
First of all, you can buy fresh pork, wash it and chop it into minced meat, we recommend that you use 7 points of lean meat and 3 points of fat meat, which will make it more moist and flavorful.
Step by step
2
The next step is to deal with the cabbage, I bought a local cabbage, very tender and fresh, cabbage is relatively clean, clean up very easily, a piece of a piece of the cabbage, clean and drain the water standby.
Step
3
Pour the pot into the appropriate amount of water to boil, add a little salt, and then into the cabbage blanching for 3 minutes, put the salt can make the color of the cabbage better look, blanching time can not be too long, otherwise it will have an impact on the taste.
Step
4
When blanching cabbage, you can remove the root of the scallion after washing and chopping, ginger after washing and peeling chopped spare.
Step
5
Scoop out the blanched cabbage over cool water, and then dry the water chopped, chopped cabbage still has a lot of water, squeeze out the water. This is a very critical step, so the operation, and stuffing when the cabbage will not come out of the water. Many people do not blanch, directly chopped cabbage sprinkled with a little salt marinade, grab the water and add to the meat puree, this method is also possible.
step
6
Start to deal with the meat mixture, first add the right amount of salt and stir, and then add a little bit of water in one direction and stir, stirring until the puree is strong and then add ginger, soy sauce, oyster sauce, sweet potato starch, chicken essence and thirteen spices, and then stir well and then add sesame oil and peanut oil and mix well. Add water and stir to make the meat juicy and taste better.
Step by step
7
Then add the chopped Chinese cabbage and mix well, and finally add the scallions and mix well, then cover with plastic wrap and place in the refrigerator. I used a little more white onion and a little less green onion leaves, if you don't like green onion, you can leave it out.
Step
8
Start to make the dough, put gluten flour, salt and water into the bread machine, leave 20g of water in the machine and add more as needed, use the bread machine to make a smooth dough, then cover with a damp cloth and let it rise for 20 minutes.
Step by step
9
After the dough has risen, knead it into a long, even strip, and use a spatula to cut it into small, even portions, about 8-10 grams each.
Step
10
Pat a little flour on your hands, and press all the small dosages flat.
Step
11
Then use a rolling pin to roll out the dumpling skin, try to roll it round as much as possible for a better shape.
Step
12
Place the dumpling filling in the center of the skin.
Step
13
Pinch with both hands and the dumpling is ready.
Step
14
Wrap the filling in turn, and place the dumplings on a flour-dusted plate. Set aside as many as you need to eat, and put the extra dumplings in the refrigerator for freezing.
Step
15
Start to cook the dumplings, put some water in the pot and bring it to a boil over high heat, then put in the dumplings, cover and add a small bowl of cold water when the water boils, add another small bowl of cold water when it boils again and add cold water three times, then add cold water three times and the dumplings will float in the water, indicating that the dumplings are done.
Step
16
Fish up the dumplings into a bowl and eat.
Step by step
17
Eat the dumplings with the chili sauce, it's so delicious!
The finished picture of Chinese cabbage and pork dumplings
Cooking tips for Chinese cabbage and pork dumplings
Skill tips
1, add a bit of salt when cooking the dumplings to prevent them from sticking to the pan, and use a spatula to spatula the bottom of the dumplings when you first put them in to prevent them from sticking to the pan as well.
2, do not like thirteen flavors can not put.