Chinese Cabbage Pork jiaozi
Many people say that jiaozi, the cabbage and pork cooked at home, is not delicious and the stuffing is not tender. In fact, it takes some skill to adjust the stuffing of Chinese cabbage. Today, I will teach you how to match Chinese cabbage with pork jiaozi. Remember 1 hint. Jiaozi is tender and juicy, with thin skin and big stuffing.
Chinese Cabbage Pork jiaozi
First, mix the dough. According to the amount of family members, pour an appropriate amount of flour into the basin, mix the dough with warm water, stir while pouring, and beat an egg when stirring into a flocculent shape, which can make the kneaded dough softer. After kneading the dough, cover it and wake it up for half an hour.
Pour less water into the pot, add a handful of pepper particles, cook for 5 minutes, and let it cool for later use. Adding some Zanthoxylum bungeanum when adding meat stuffing can not only enhance fragrance but also remove fishy smell, making the stuffing more fresh and tender.
Chinese Cabbage Pork jiaozi
We use the time to get up to prepare stuffing. Today, we wrapped jiaozi with Chinese cabbage and pork stuffing. First, we prepare a piece of pork and chop it into minced meat and put it in a bowl. If a friend has a meat grinder at home, he can put it in the meat grinder today, but personally, it is better to chop it with a knife.
Chinese Cabbage Pork jiaozi
Add the cooled pepper moisture to the meat stuffing several times, stirring while adding. After all, add a spoonful of salt, a spoonful of pepper, a spoonful of oyster sauce, a proper amount of soy sauce and sesame oil, and stir the stuffing evenly in one direction for a while, so that the meat stuffing is tender and delicious. Stir until it is very thick and marinate for a while.
First, cut the washed Chinese cabbage into filaments, then add a spoonful of edible salt, then cut the radish into small pieces, put it in a cage cloth, squeeze out the water of the Chinese cabbage, pour the drained Chinese cabbage into the meat stuffing, then prepare an onion and chop it, add a piece of ginger into the meat stuffing, add a spoonful of cooking wine to remove the fishy smell, and stir the stuffing evenly again, and the stuffing is ready. Chinese cabbage and pork jiaozi, with this stuffing, jiaozi is delicious and juicy, which is fresher than Sanxian jiaozi.
Chinese Cabbage Pork jiaozi
Twist the dough that has been awakened into long strips to make dough, flatten it in turn, then roll it into dumpling wrappers with a rolling pin, and then start to wrap jiaozi. Take a dumpling wrapper to wrap the stuffing, pinch the middle edge tightly, and pinch the sealed place tightly, and the jiaozi will be wrapped.
Pour water into the pot and sprinkle less salt to prevent jiaozi from sticking together. Boil the water and pour it into jiaozi. Bring jiaozi to a boil, add cold water and cook jiaozi again. Cook jiaozi for about 3-5 times, and jiaozi will be cooked. When cooking jiaozi, add cold water to cook jiaozi's extra ribs. Jiaozi cooked without cold water tastes absolutely different from jiaozi cooked with cold water.
Chinese Cabbage Pork jiaozi
You can mix a sauce when you eat it, and it tastes better when dipped in it. Every time I use seasoning juice, I add a proper amount of soy sauce and balsamic vinegar to the bowl, and then pour some sesame oil on it. If you like spicy food, add some Chili oil and stir it, and the sauce will be ready.
Chinese Cabbage Pork jiaozi
Remember jiaozi's 1 tips on Chinese cabbage and pork. Jiaozi is tender and juicy, with thin skin and big stuffing. This is the recipe of Chinese cabbage and pork jiaozi that I brought to you. When mixing the stuffing, be sure to marinate the pork stuffing. When stirring, add pepper water and stir it into a square. Don't stir around. Stir for a while. Add pepper water and stir until the meat is very thick. Then add the Chinese cabbage stuffing and stir.