Pork dumplings
By VicentaLakin
Today is a young age in which dumplings are essential, and when the dumplings of the young age are now in their own pocket, they are usually made of cabbage, and in Qingdao, the largest in the island are coarse cabbage, coleslaw, cosmopolitan, fibrosis, and white cores, which are yellow and are used to pack dumplings, which are so delicious; and pork dumplings, which are basically the master of the young night。
Recipe Recommendations
- dumpling skin 750 grams
- pork stuffing 400 grams
- cabbage core 1000 grams
- peanut oil Two tablespoons
- salt 3 scoops
- ginger powder a small spoonful
- diced green onion appropriate amount
- soy sauce two tablespoons
Steps for Pork dumplings
1
- Prepare pork pies and onions; pig meat is selected to be thin, and three to seven cents thin
2
(b) The pick-up of cabbage with cabbage cores, with only the cabbage portion
3
When the cabbage is washed, the bed is wiped to shreds
4
Put in two spoons of salt and kill the water from cabbage
5
Put onions and a small spoon of ginger powder in pork pie
6
Put in two spoons of soy sauce
7
Put a spoon of salt in it
8
To mix it evenly with tools
9
Finally, a large spoon of peanut oil is mixed and evenly used
10
The cabbage has killed the moisture, and the water has been gently pumped with its hands
11
(b) The watering of the cabbage and the placement of a large spoon of peanut oil, evenly mixed
12
Mix pork with cabbage, evenly mixed
13
Pack dumplings, which may be of various shapes, as they please, while burning water in a pot
14
When the water comes open, it goes down into the dumplings, and gently pushs the dumplings with a spoon to the side of the pot, so as not to get dirty, and boils them three times in a row. We call them to boil three times, and then, at the end, a little cold water, and then they boil again, and then pull out the dumplings
15
I like to get jealous when I eat dumplings。