Cabbage dumplings

By VicentaLakin

Cabbage dumplings
It's late in the fall and early in the winter, and the cabbage is on the market again. Today's dumpling is made from a mix of large cabbage and pork beef. The two types of meat are used for high proteins with both pork and beef. It's a better combination。

Recipe Recommendations

  • pork stuffing 200 grams
  • beef stuffing 200 grams
  • Chinese cabbage 500 grams
  • soft dough a
  • salt a little
  • soy sauce 50 grams
  • Jiale Soup Bao Old Chicken Soup a box of

Steps for Cabbage dumplings

  • Make Cabbage dumplings step 0
    1
    Pork, beef in the pot
  • Make Cabbage dumplings step 1
    2
    Add a box of proper sauce, salt, and old chicken soup
  • Make Cabbage dumplings step 2
    3
    Full and flat. 15 minutes. Taste
  • Make Cabbage dumplings step 3
    4
    The cabbage was washed clean and cut to pieces
  • Make Cabbage dumplings step 4
    5
    Put a little salt on it, mix it, pick it up for 10 minutes, then we'll get the extra water
  • Make Cabbage dumplings step 5
    6
    Put the cabbage in the meat
  • Make Cabbage dumplings step 6
    7
    Mixed even
  • Make Cabbage dumplings step 7
    8
    Before you do it, take the right amount of flour with a little salt, rub it with cold water
  • Make Cabbage dumplings step 8
    9
    Growing strips, cutting into small, balanced agents
  • Make Cabbage dumplings step 9
    10
    It's slightly thin, slightly thick in the middle
  • Make Cabbage dumplings step 10
    11
    Take the appropriate amount of material and put it in the middle of the dumpling skin
  • Make Cabbage dumplings step 11
    12
    Crack it, squeeze it in the middle
  • Make Cabbage dumplings step 12
    13
    The tiger's legs are squeezed on both sides, and the dumplings are squeezed
  • Make Cabbage dumplings step 13
    14
    Pack up all the stuff
  • Make Cabbage dumplings step 14
    15
    Water in the pot, a proper amount of dumplings, a spoon to keep pushing water along the side of the pot, so that the dumplings do not collide, and when the water opens, the cold water is lit twice, and the body of the dumplings is swollen, which can be picked up
  • Make Cabbage dumplings step 15
    16
    Jealous, pepper oil, or garlic
  • Make Cabbage dumplings step 16
    17
    Smells good

    • Cabbage dumplings Make Tips

    Knead the dough before making the filling. Adding a little salt prevents the skins from breaking, and using cold water is fine. Let it rest for about 30 minutes before using for a more pliable texture; adjust the quantity based on your own needs. A flour-to-water ratio of 10:5 is appropriate. Adding Knorr Old Hen Soup seasoning makes the filling even more savory and fragrant. I use the squeezing method to make the dumplings, which takes three steps. Since I was wrapping and squeezing by myself, I couldn't take photos while doing it, so please bear with me! With practice, this squeezing method is not only fast but also allows you to pack in more filling. When cooking the dumplings, the water must be boiling vigorously. Use a spoon to swirl the water along the edge of the pot so the dumplings won't stick together. Cover the pot and boil. When the water boils again halfway through, add a splash of cold water twice to help cool it down. Once the dumplings are plump and swollen, remove them and serve. They taste even better dipped in vinegar and chili oil

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