Many people have eaten Chinese cabbage in their daily life, especially in winter. Many basin friends in northern China hoard several Chinese cabbages in every household, so that they can be used at any time. In winter, friends in northern China, the dumplings on the table are all stuffed with Chinese cabbage, which is a common spice with high nutritional content. In the case of making Chinese cabbage dumplings, it is necessary to prepare lean pork or lean pork.

raw pork and cabbage jiaozi

raw materials

5g of meat stuffing (lean pork), 4 leaves of Chinese cabbage, 1 onion, 2 tablespoons of salt, 1 tablespoon of monosodium glutamate, 1 tablespoon of white pepper, 2 tablespoons of vegetable oil, 1 tablespoon of sesame oil, 1 tablespoon of sugar and 3 pieces of dumpling skin

Method

1. Chop Chinese cabbage first. Put it in a pot for later use

5. Put in the dumpling stuffing, Chinese cabbage and chopped onion

6. Add seasoning and stir well, and the stuffing will be OK

7. Make jiaozi

8. Make water in the pot, put 1 spoon of salt in it, boil the jiaozi dumplings, put them in, stir the pot, turn the cooking spoon over, press the edge and put it in the pot, stir, and put it in. Cover it. Boil it for the first time, add a bowl of cold water, cover it and cook it again. Boil for the second time, add a bowl of cold water, cover and cook, boil for the third time, open the cover and cook for 1-2 minutes ~!

Dried rice and cabbage dumplings

Raw materials

Dumpling powder, dumpling stuffing, Chinese cabbage, oil, amaranth, ginger, shrimp skin, salt, water, monosodium glutamate, edible oil and spiced powder

Method

1. Mix the dumpling powder with warm boiled water at a ratio of 2: 1, and add some salt to make noodles.

2. Soak the shrimps and chop the ginger. Add soy sauce, monosodium glutamate, spiced powder, cooking oil and sesame oil to the dumpling stuffing and stir well.

3. Put the chopped Chinese cabbage and amaranth, shrimp skin and ginger foam into the bag. Originally, I wanted to use only Chinese cabbage. Because my father loves leeks, I cut a little amaranth to enhance the taste.

4. It is best to put the wrapped dumplings into the pot quickly, because Chinese cabbage loves soup.

fresh pork Chinese cabbage jiaozi

raw materials

Chinese cabbage, meat stuffing, wheat flour, onion, ginger, salt, sesame oil, dumpling stuffing seasoning powder, soy sauce

Method

1. Wash and drain the Chinese cabbage, chop it as finely as possible, then add a little salt, stir and pickle it for 5 minutes. (It can be used with jiaozi noodles, and the nutrients will not flow out at all.)

4. Mix the raw pork in the same direction, and add cold water for 3-4 times after the dumpling stuffing comes out. Each time, it must be fully stirred to make the dumpling stuffing fully digest and absorb water.

5. Add salt, dumpling stuffing seasoning powder, onion and ginger foam and sesame to the mixed dumpling stuffing. Pour water into wheat flour for many times, then stir it into small snowflakes with chopsticks, and knead it into a smooth batter and wake up for 2 minutes

7. After the batter is cooked, knead it into a symmetrical strip and cut it into symmetrical small doses. Roll the batter flat into dumpling skin and wrap it.