Chinese cabbage meat dumplings
Ingredients: salt,cabbage,pork,sesame oil,onion,Jiang,shisanxiang
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Chinese cabbage meat dumplings
1
After cleaning a cabbage, chop it up. It is easier to chop it by adding a proper amount of salt when chopping.
2
Chop the meat after you buy it back, or use a meat grinder to grind it. I prefer it by hand. Not to mention having help today. Help me chop up cabbage and meat filling. Hehe!
3
This is chopped meat paste. Are you satisfied?
4
Pour cabbage into gauze, rub it, squeeze out the water, and pour it into a bowl. You can also squeeze it into a ball directly with your hands and squeeze it dry.
5
Add ginger and onions to chop when chopping the meat filling. Put the chopped meat paste into a bowl, add 1 egg, salt, monosodium glutamate, thirteen spices, and sesame oil, and stir well in one direction.
6
The noodles were posted last night and can be wrapped when you get up in the morning. Knead the dough into a smooth dough, then rub it into long strips, and cut it into equal sized dough.
7
Roll it into dough, making the dough slightly thicker in the middle and thinner on the sides.
8
I wrapped this up, and both hands are busy, so I really can't spare time to take pictures. It's not wrapped well, just make do!
9
Finally, I left some dough and made a date steamed bun.
10
Make the pot and heat it, wait for the water to boil, and the steamed buns in the middle are almost boiled. Start steaming. It takes about 20 minutes to steam.
11
Come and try one!