Northern specialties cabbage, families have hoarded a lot, and now has begun to move, ready to wrap the dumplings to eat, dumplings for the northern people, is a vital staple and local snacks, festivals to eat, reunion time to eat, the people have circulated a ballad called "small cold big cold, eat dumplings for the New Year".

Dumplings such as pasta, for the northerners, may be familiar, but for the southerners, there may be more or less difficult to adjust the filling and noodles are not familiar with the steps, and even mistakes, today share a pork and cabbage filling of the traditional method of adjusting the recipe ratio to tell you, tender and juicy nutrition, the family ate high, because it is too fragrant, many people dumplings like to put the wine, this step is a taboo, but it's a good thing that you can't do this. To fishy, this step is a taboo, wine evaporation, will remain a particularly unpleasant odor, teach you to use pepper water filling, go to the foreign to increase the aroma, the effect is particularly good, almost to the Spring Festival, learn to show a hand to the family.

Pork and cabbage filling

Instruments: 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 thighs, three fat and seven lean best, it is recommended to strand their own meat, clean and hygienic, then add pepper powder 5 grams, 5 grams of sugar, 5 grams of ginger powder, 10 grams of oyster sauce, 30 grams of soy sauce, 60 grams of cooked oil, 15 grams of chicken juice, stirring clockwise evenly, cooked oil here, to be processed a little bit, with peppercorns and scallion segments frying incense, filtered for use.

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, about 50 grams of hot water to soak 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 enough, 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, scooped into the appropriate amount of filling, folded up and down, pinch out a beautiful pattern, specific techniques according to their own on the line, can ensure that do not show filling can be.

11, a pot of boiling water, water boiled into the dumplings, dumplings at a time do not under 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 good, each thin skin large filling, fresh flavor, nutrition and juicy, the family boasted really good, even the children have eaten a large plate.

Summary of tips

1, dumplings 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 smell.

3, with pepper water to remove the fishy smell, can remove the foreign flavor, clockwise stirring, but also to the meat mixture on the strength of the texture is better.