Pork dumplings
By VicentaLakin
The fragrance of the cabbage, the fresh pork pie, the simple combination of beauty and the water of the spirit
Recipe Recommendations
- salty and fresh
- cook
- an hour
- ordinary
Steps for Pork dumplings
1
Flour in the basin, cool water, smooth noodles, softer ones, good dumplings made out of them; the skin is covered and used in 30 minutes
2
Pork beams in salt, soy sauce, ointments, onions, all the same
3
The cabbage is clean, the water is dry
4
Cut a little bit of the pie, then go in the pot, put a little bit of salt and pick up the extra water. Out
5
Squeeze the cabbage with your hands, squeeze out the extra water and put it in the pie; and don't squeeze the cabbage too dry, because there's no water in the patty, just to infiltrate some of the juice. Medium
6
It's evenly mixed. It's a dumpling
7
Noodles are on the case. Grown-up strips. Sliced into a small agent
8
It's both thin and thick
9
If you want, you can squeeze it or wrap it into dumplings
10
When the water is boiled early, when the water is released, when the appropriate amount of dumplings is taken into the pot, the spoons keep pushing the water along the side of the pot, so as to prevent the dumplings from being glued, but also to keep the dumplings evenly heated
11
You'll get your stomach full with a cranberry vinegar, pepper oil, or something, and a fragrance of little cabbage pork dumplings