Cabbage and pork dumpling filling is the most common kind of dumpling filling, do it naturally is also very simple, but cabbage moisture is more sufficient, if you do not squeeze out the water in it when eating, it will make too much water, or you should want to cabbage to dry for a period of time and then go to the production, so that the cabbage and pork stuffed dumplings will become more delicious, in addition to doing it cooking salt should be put into it later The best way to do this is to put the salt into the dumplings later in the day.

Cabbage filling, due to the high water content, such as squeezing out the water not only loss of nutrients, but also affect the fresh flavor, such as not squeezing out the water juice, a salt water juice more, can not wrap. To avoid this situation, we need to pay attention to four points, one is to dry the water after washing the cabbage; secondly, it is appropriate to cut should not be chopped, to cut a knife cut, thirdly, will be cut into the filling first poured with cooking oil, gently stirring, so that the surface of the vegetables to form a protective layer of cooking oil, and then meet the salt that is not easy to come out of the water; fourthly, the salt put a little later, to be packaged and then put, so that dumplings packaged nutrient-rich, flavorful, fragrant.

Tips: If the filling is oozing with cabbage juice, don't pour it away, but add some breadcrumbs to absorb the water juice.

The practice of skin

1. and noodles: the most common is wheat flour, some places use buckwheat flour. Use cool water. Knead the dough in a bowl and let it rest for 20 minutes to "molasses" (allow the water to fully penetrate the flour particles). If there is too much water, the dough will be soft and easy to wrap, but will break easily when cooked; if there is too little water, the dough will be hard, making it difficult to roll out and wrap. A good texture generally requires that the noodles be made harder, and there is a saying that a soft cake is a hard dumpling.

2. Make skin:

Rolling: put the molten dough on the board, roll it into a cylindrical strip 2-3 centimeters in diameter. Pull (or cut) the cylindrical strip into small sections about 1.5 centimeters long - dumplings. Flatten the dumplings with your hands. Then use a rolling pin to roll out the gyoza skin into a moderate diameter (4-7 cm), about 0.5-1 mm thick, with a slightly thicker center section. When rolling out the skin, sprinkle the board with dry flour to prevent it from sticking to the board. Since rolling takes a lot of time, many handmade noodle stores today sell machine-made gyoza(dumpling) skins. With machine-made gyoza(dumpling) skins, you usually have to dip your hands in water before you can knead them.

Kneading: Rolling out gyoza(dumpling) skins with a rolling pin seems to be part of urban culture. In rural areas, the method of hand-kneading is mostly used. To pinch, the dumpling is first kneaded into a flat circle, then pinched and pressed with the fingers of both hands while rotating. When kneaded, the skin is in the shape of a bowl (as opposed to the flat shape of rolled out skin) and carries less dry flour, so it is easier to wrap. The disadvantage is that it takes more time to knead than to roll.