Chinese cabbage and pork dumplings
material
Flour, pork stuffing, Chinese cabbage, salt, cooking wine, soy sauce, pepper, minced onion and ginger, chicken essence, blended oil, oil consumption, sesame oil, mashed garlic, balsamic vinegar and Chili oil,
method of work
1. Add a little salt to the flour and mix well.
2. Inject warm water, while pouring it, stir it into a flocculent shape with chopsticks.
3. Slowly add water and knead it into dough, cover it and put it aside.
4. Wash the Chinese cabbage, control the water, and cut it into shreds first.
5. Cut into powder again
6. Sprinkle a little salt and rub it by hand, then squeeze out the water by hand. You can also use gauze. I don't like it. I just use my hands.
7. Add cooking wine, soy sauce and other liquids into the meat stuffing.
8. Add the extruded chinese cabbage juice a little bit more, and beat it in one direction with chopsticks while pouring.
9. Just stir hard
10. Add minced onion and ginger, pepper, chicken essence and salt and mix well.
1 1. Add some oyster sauce and mix well.
12. Add a proper amount of blending oil and a little sesame oil and mix well.
13. Finally, add the Chinese cabbage stuffing and mix well, and the stuffing is ready.
14. At this time, the noodles are almost cooked. Take a piece of dough and knead it into strips.
15. Pull it into small doses by hand. It's ok to cut with a knife. I'm used to pulling with my hands. I can't change the habit handed down from my family.
16. Press flat. Rolled round noodles
17. Put a proper amount of stuffing on the round dough. Knead it into jiaozi. Wrap it up, jiaozi
18. Add some salt to the water in the pot and bring it to a boil, then put it into jiaozi in turn, gently push it with a colander, and cover it with a lid until jiaozi floats. After boiling, put a small bowl of cold water into it and boil it again. After boiling it twice, jiaozi will be cooked.
19. Dipping juice: garlic is squashed with a knife. Peel the garlic. Cut it a little and put it in a small bowl. Mash garlic with a rolling pin. Pour in soy sauce, balsamic vinegar, a little sesame oil and Chili oil. A bowl of delicious dipping juice is ready.
Susanxian pork dumplings
material
Pork stuffing, flour, carrots, black fungus, Chinese cabbage, Jiang Mo, chopped green onion, salt, chicken essence, pepper, soy sauce and sesame oil.
method of work
1. Cut the soaked auricularia auricula, carrot and cabbage root into filaments, add salt and chicken essence into the oil pan and fry until it is 5% mature; Cut cabbage leaves into shreds
2. Add salt, chicken essence, pepper, delicious soy sauce and sesame oil into the pork stuffing and mix well.
3. Mix the pork stuffing with the stir-fried shredded vegetables and Chinese cabbage leaves evenly.
4. Put a proper amount of meat in the middle of the bought dumpling skin, wet the edge with water and fold it in half.
5. First, pinch from the right to the inside, and then pinch from the left to the right ~
6. Cook in a boiling water pot.
Chinese cabbage pork dumplings
material
Dumpling skin: high-gluten flour, spinach juice
Stuffing: pork, cabbage, onion, ginger, cooking wine, soy sauce, fresh and spicy powder, pepper, sugar, salt, olive oil and sesame oil.
method of work
1 Wash and chop pork into minced meat, add chopped green onion, Jiang Mo, cooking wine, soy sauce, olive oil, sesame oil, fresh and spicy powder, pepper, sugar and appropriate amount of salt, and stir in the same direction.
2. Wash and shred the cabbage, sprinkle some salt and chop it to squeeze out the water.
3. Mix the meat stuffing with Chinese cabbage and stir well.
4. Add appropriate amount of warm water to the high-gluten flour, knead it into dough, and wrap it with plastic wrap for about 30 minutes.
5. Add water to the pot to boil, add the cleaned spinach, scald it slightly, remove and drain the water, put it into the juicer to extract the spinach juice, and filter out the residue with a spinning net.
6, spinach juice mixed with flour, knead into dough, wrapped in plastic wrap for about 30 minutes.
7. Knead the two dough to be smooth.
8. Knead the white dough into strips.
9. Roll the green dough into pancakes and cut it into thin strips from outside to inside in a round shape with scissors.
10. Wrap the green fine noodles on the white coarse noodles and knead them smoothly.
1 1, divided into equal-sized preparations, pressed flat and rolled into dough sheets.
12. Take a proper amount of stuffing, put it on the dough, fold it in half, and make it into jiaozi.
13, add water to the boiling pot, put it into jiaozi fire to boil in turn, and add cold water to boil again.
/kloc-After 0/4 or 3 times of cold water, the jiaozi swells and floats, and then it can be drained out.