Materials:
400g of pork filling, 500g of cabbage, 4 tablespoons of oil, 5g of pepper powder, 10g of soy sauce,
5g of chicken essence, 30g of green onion, 10g of ginger, 5g of salt, 20ml of hot water.
Steps
1 Chop green onion and ginger;
2 Put pepper powder in the meat filling;
3 Put chicken essence, soy sauce and salt;
4 Prepare 20 ml hot water;
5 Put hot water along the side of the pot;
6 Stir the mixture with chopsticks in a circle in one direction until the stuffing is completely pureed;
7 Put ginger and green onion;< /p>
7 Put ginger and green onion; < /p>
8 Put green onion and green onion in a bowl.
8 Stir well in one direction just now;
9 Prepare cooked oil, raw oil can also be;
10 put four tablespoons of oil;
11 and just one direction in a circle and stir well; stand by;
12 cabbage first cut into shredded and then cut into small particles, put a little bit of salt and chopped; put the salt: one to go to the vegetables within the water, the two vegetables do not mess up the collapse;
13 chopped cabbage; both hands ball filling cabbage; two hands ball filling, clutching away the water;
14 package when mixing well can be;
15 and good stuffing is done!
Tips
The meat filling first salt, then oil, but also oil wrapped in salt, so as not to put the vegetables and then oil, the water is serious;
Cabbage filling clenched, now and now and, easy to get out of the water;
Cabbage should not be chopped too much, not easy to clench too dry. Filling see complete cabbage block, group hand feel humidity and not easy to disperse into a ball is appropriate.
(2) pork and cabbage dumplingsMaterials:
500 grams of pork, 5 grams of pepper, 15 grams of soy sauce, 20 grams of soy sauce, salt in moderation,
Ginger a piece of green onion, 500 grams of flour, 1,000 grams of cabbage, peanut oil 40 milliliters.
How to make it:
[ 1 ] Wash and drain the cabbage, cut it into julienne strips, add half a tablespoon of salt, and chop it into a foam;
[ 2 ] Dry the water with your hands and keep it aside;
[ 3 ] Chop the pork with green onion and ginger into minced meat;
[ 4 ] Add the cabbage and chop it well together to form the pork and cabbage stuffing;
[ 5 ] Put the stuffing into a pot, add salt, peanut oil, soy sauce, and other ingredients to the pot. Add salt, peanut oil, soy sauce, dark soy sauce, and pepper;
[ 6 ] Mix well;
[ 7 ] Put the flour into the pot, add water in small amounts and mix with chopsticks to form a floc;
[ 8 ] Knead the dough with your hands to form a smooth dough, and then cover it with plastic wrap and allow it to molasses for 20-30 minutes;
[ 9 ] Knead the molassed dough again and then again, and then again for a while, so that the dumplings are made smooth.
[ 10 ] Poke a hole in the center of the dough;
[ 11 ] Tear the dough by hand to make it thinner;
[ 12 ] Tear it in the center, sprinkle a little dry flour, and roll it out on the board;
[ 13 ] Pull the dough by hand to make it into even dosage, and pull it quickly, or use a knife to cut it if you don't know how to do it;
[ 14 ] Tear the dough by hand to make it more stable.
[ 14 ] Sprinkle dry flour, roll with your hands and flatten;
[ 15 ] Roll out the dumpling skin with a rolling pin, try to be thicker in the center and thinner around the circumference;
[ 16 ] Take a piece of dumpling skin, put an appropriate amount of filling in the center, and pinch it tightly in the middle;
[ 17 ] Hold the bottom of dumplings with the middle finger of each hand, and pinch dumplings with your thumb and forefinger at the same time to tighten them;
[ 18 ] A dumpling skin is a kind of a "dumpling skin".
[ 18 ] One dumpling is ready;
[ 19 ] Wrap all the dumplings in turn.
Tips
When chopping the cabbage, you have already put salt, so pay attention to the amount of salt when mixing the filling.