Steamed dumplings with pork and cabbage
The biggest difference between making steamed dumplings and boiling dumplings is that steamed dumplings need to be scalded partially, so that the noodles are soft, so that the dumplings will not become hard after steaming. Because there is not much concern about boiling them, compared to boiling them, steamed dumplings can be made to make them bigger and have a better taste.
Recipe Recommendations
- whole wheat flour a big bowl
- hot water appropriate amount
- cold water a bowl
- pork More than half a catty
- cabbage half a
- green onions an
- Jiang few slices
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- pepper powder appropriate amount
- sesame oil appropriate amount
- oil appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Steamed dumplings with pork and cabbage
1
Add appropriate amount of hot water to the whole wheat flour and blanch one-third of the side, not too much, otherwise the side will be too soft and cannot be wrapped.
2
Add cold water to the rest of the dough.
3
Knead and knead, knead and knead, knead into a dough. Just leave it for fifteen minutes, and it doesn't take long to make steamed dumplings.
4
Prepare the pork filling. Put in cooking wine, about two spoonfuls.
5
Add salt, about two teaspoons.
6
Add some soy sauce, add a little more, and the flavored dumplings will be more fragrant.
7
Add pepper powder (I make it myself, and there are ready-made ones on the market, but the ones made at home are more fragrant: ))
8
Stir the seasoning well before adding the oil.
9
Put oil in the stuffing and some sesame oil. Beat well
10
Half a cabbage, cut, cut hard...
11
It must be cut thinly to taste delicious, and consider double knives for high-level ones...
12
Half of the green onion should also be cut into pieces and put into the stuffing.
13
A few slices of ginger, also cut into pieces, and put them into the stuffing.
14
Squeeze the cut cabbage tightly, squeeze out the water, and put it into the stuffing and stir evenly.
15
Take out the dough, poke a hole in the middle, and stretch in and around with both hands.
16
Pull it open and knead it into a long strip.
17
Pull the dose, rub it, and press it.
18
Roll out the skin and add the stuffing.
19
Squeeze, squeeze out folds, and wrap them well. The face is very soft, so your hands should be gentle.
20
Sprinkle some noodles on the board and arrange the dumplings one by one
21
Bring the water to the boil and place the dumplings in the steamer
22
Cover and steam for about 15 minutes.
23
Then... it's out of the pot, take a bite!