Recipe in a restaurant, delicious and satisfying. How to make cabbage and meat dumplings?

The weather in the past few days can be said to be extremely cold. At this time, if you put a hot dumpling on the dining table, it will really warm your mouth and heart. The favorite food of Northeastern people is dumplings for dinner, and of course I am the same. The most popular dumpling filling at this time is cabbage and meat filling. Cabbage and meat dumplings are seasonal ingredients. Have you ordered dumplings recently?

Mentioning cabbage and meat dumplings, how do you make such cabbage-filled dumplings delicious? Why are restaurant dumplings stuffed with cabbage so delicious? Now I will recommend to you the proper preparation method of cabbage and meat stuffed dumplings. When preparing cabbage stuffed dumplings, it is wrong to use salt to immediately kill the water of the cabbage. I won’t say anything else. I will share with you some practical knowledge immediately. . Friends who like to eat dumplings, read on now. The proper way to prepare cabbage and meat dumplings

Prepare food in advance: Chinese cabbage, pork shank, wheat flour, salt, monosodium glutamate, light soy sauce, dark soy sauce, vegetable oil, and chicken essence. Operation process

First prepare 250 grams of all-purpose flour and put it into a large basin. Add an appropriate amount of water to the room and mix with chopsticks to form a floc. Knead it into a smooth dough with your hands and set it aside to rise for half an hour.

Prepare a piece of pork shank that is fat and lean, and cut it into slices of about three centimeters with a knife. Then chop the particles into small pieces and put them in a bowl. When making dumplings stuffed with cabbage and meat, you don’t need to chop the dumpling filling too finely, just chop it into small dices.

Cut a green onion into green onion segments and a piece of ginger into ginger slices. Then pour an appropriate amount of warm water into the room, wash it with your hands and squeeze out the onion and ginger juice underneath. Using onion and ginger water instead of cooking wine to remove the fishy smell will make the cabbage and meat filling more delicious.

Pour the fried onion and ginger water into the meat filling in three batches. Mix it clockwise. Let the dumpling filling fully absorb the onion and ginger juice, so that the meat filling will be delicious, soft, not fishy and more tender.

After adding onion and ginger water to the dumpling filling, add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, a tablespoon of oil, a small spoon of salt, a small spoon of white sugar, and a small spoon of MSG. uniform. Then beat another egg white into it, then pour a small spoon of hot oil into the pan and mix it immediately.

After the dumpling fillings are adjusted correctly, let’s deal with the Chinese cabbage. We will chop a fresh cabbage into pieces, and then add a spoonful of hot oil to it. Vegetable oil can lock the moisture inside the Chinese cabbage and form a layer of fresh-keeping bag on the surface of the Chinese cabbage. The cabbage filling prepared in this way will not become watery easily.

After the Chinese cabbage is cooked, immediately add it to the dumpling filling and mix well. Divide the dough into evenly sized bun wrappers and wrap the dumpling fillings in the traditional way. When making dumplings stuffed with cabbage and meat, be sure to add boiling water to the pot. Put the boiling water into the pot and bring it to a boil with the lid on. When the water boils, add three times of cold water to it. Then you can put the pot on the plate.

A dish of cabbage and meat dumplings that is full of color, flavor, delicious, and satiates your hunger is ready. Friends who like to make dumplings at home should give it a try. When we prepare cabbage and meat dumplings at home, we must not add salt to the cabbage. Be sure to add vegetable oil to it.