Recipe 1, Pork and Cabbage Dumplings

Ingredients

Half a pound of pork filling (lean meat), 4 leaves of cabbage, 1 green onion, 2 spoons of salt, chicken essence 1 spoon, 1 spoon pepper, 2 spoons cooking oil, 1 spoon sesame oil, 1 spoon sugar, 30 dumpling wrappers

Method

1. Chop the cabbage first and add salt Kill for 5 minutes

2. Then, add cold water and soak for 1 or 2 minutes

3. Remove with a slotted spoon, squeeze dry, and put in a basin for later use

5. Add the meat filling, cabbage, and chopped green onions

6. Add the seasonings and stir evenly, the filling is ready

7. Make dumplings

8 .Put water in a pot, put 1 tablespoon of salt in it, boil the dumplings, put the dumplings in, stir the pot, turn the cooking spoon over, put it into the pot edge-to-side, stir to avoid sticking to the pot. Covered. When it boils for the first time, add a bowl of cold water and continue to cook with the lid on. When it boils for the second time, add a bowl of cold water, cover and cook. When it boils for the third time, open the lid and cook for 1-2 minutes~!

Method 2, cabbage and pork dumplings

Ingredients

Dumpling wrappers: 500 grams of flour, appropriate amount of soybean milk

Dumpling filling: pork belly 400 grams of tenderloin, 1000 grams of Chinese cabbage, 1 ginger, 1 spring onion

Dumpling filling seasoning: 1 spoon of salt, 1 spoon of light soy sauce, 1 spoon of cooking wine, 1 spoon of chicken powder seasoning, sesame oil 1 spoon

Dumpling seasoning: 1 spoon spicy oil, 2 spoons soy sauce or light soy sauce, 1 spoon sesame oil

Machine: soymilk machine, chef machine, food processor, soymilk measuring cup

Tools: Kitchen knife, chopping board

Method:

1. Make preparations first, soak the washed soybeans in water overnight, and beat into soy milk the next day Reserve;

2. Pour the soaked soybeans into the soymilk machine, add water to the water level of 1300ml, first select the hot drink area, then select the grain button or pure bean button, press the start button, and the soymilk machine starts to operate. When the program is completed, a beeping sound will be emitted to complete the operation, so there is no need to stay by the machine;

3. Pour into the sieve. Broken beans easily absorb their plant protein nutrients. The performance of my new soymilk machine is very powerful. The biggest advantage is that it has no residue. It is much better than the traditional soymilk machine. It is difficult to see the residue again. After filtering the soy milk, there is indeed no residue;

4. Hot Pour the soy milk into the flour and use chopsticks to stir it into a lump;

5. Don't be anxious when kneading the dough. The freshly kneaded dough is relatively rough. Knead it while it wakes up until it is smooth. Knead the dough with your hands until smooth, cover with plastic wrap and rest for 30 minutes. While the dough is resting, let's make the dumpling filling. This dumpling filling is pork and cabbage filling. If you like something else, you can change it according to your taste. Start preparing the fillings;

6. Prepare the pork belly and tenderloin. The tenderloin is two-thirds of the pork belly. It is completely lean meat and does not taste smooth and tender. After washing the fresh meat, use a chef's meat grinder to mince the meat filling. Of course, you can also use a cooking stick, food processor or hand-chopped meat filling, you can choose freely;

7. Cut the Chinese cabbage into strips first and set aside;

8. Add the cooking stick and stir;

9. Add a little salt to the chopped Chinese cabbage. Let it stand for a while;

10. Squeeze out the water from the Chinese cabbage;

11. Cut the onions and ginger and put them into the minced meat;

12. 2. Season again, add cooking wine and a small amount of salt. Add chicken powder seasoning to make it fresh, add light soy sauce or soy sauce, and sesame oil. Don't mix the meat filling yet, mix evenly when wrapping;

13. Take out the dough that has risen;

14. The dough has risen. Continue kneading until the dough is smoother. Sprinkle dough with flour and place on cutting board. Continue to knead the dough and stretch it into a long loaf. After the dough is kneaded into a long strip, cut it into equal-sized pieces with a knife; you can also pull it into pieces. Divide the dough into several pieces;

15. Round and flatten the dumplings with your hands, and roll out all the dumpling wrappers;

16. When starting to wrap, mix the fillings Evenly. Place the filling in the middle of the dumpling skin;

17. Lift up the two sides and pinch the middle.

First use your index finger to pinch the right side to make 3 to 4 pleats in the middle; pinch the pleats on the left side in the same way;

18. After all the dumplings are wrapped, prepare a clean and water-free container and place the dumplings in it. Put it into a container sprinkled with dry powder and set aside;

19. Boil water in a pot, add the dumplings after the water boils. Order water three times respectively. The cooked dumplings can float;

20. While the dumplings are cooking, you can prepare small dishes and seasonings. Remove the cooked dumplings with a slotted spoon and drain. Toss with seasonings and serve.