Pork dumplings
By VicentaLakin
It was said that the doctor of Namyang, San Zhang Zhang Zhang Zhang, had served as an official in Changsha, and that he had returned to his country when it was a snowy winter and a cold wind strangling. When he saw people on both sides of the South Yang White River with their own clothes uncovered and their ears frozen and their hearts were sore, he asked his disciples to set up a medical ward in South Yangdong, boil it with lamb, peppers and some anti-cool medicine in the pot, cut it out, make it look like an ear, then put it down in the pot and cook it up as a medicine for the people called "Cooling Orthopus". After eating, the folks' ears were cured. The practice of "frozen ears" is followed by the practice of imitating and eating in winter. Later, it was called "tips", or "baskets" and "shot dumplings", and people were told to eat winter dumplings. And cabbage is of high nutritional value, with the term “bread as good as cabbage”, and cabbage pork dumplings are the most classic dumplings。
Recipe Recommendations
- pork front leg meat half a catty
- Chinese cabbage 3 tablets
- green onions 1/3 root
- Jiang 1 block
- flour 400 grams
- water 200 grams
- salt a little
- Weijixian soy sauce 8 grams
- soy sauce 4 grams
- white sugar 2 grams
- oyster sauce 4 grams
- starch 1 gram
- vegetable oil 10 grams
- sesame oil 3 grams
- salty and fresh
- cook
- an hour
- ordinary
Steps for Pork dumplings
1
A little salt in the flour. Water and smooth facials
2
Big cabbage wash, clean water
3
It's not easy to cut the pork before cutting the slice and then cutting the lace before chopping it up
4
I'll chop you up
5
The cabbage is cut to shreds
6
Squeeze the cabbage in pieces. Squeeze the juice into a pot full of meat. Add all the sauce and onions
7
With chopsticks, it picks up a little bit of the meat in one direction
8
The swirling cabbage and 10 grams of oil will be mixed with meat in 10 minutes
9
We'll mix the fragrance with cabbage. even
10
Pack the dumplings
11
Put some water in the pot and add a little salt
12
Scramble the water with a shovel
13
Bringing dumplings down into the water, pushing dumplings up with pot shovels. Together
14
We'll cook on the top, we'll boil on cold water again, and then we'll cook on the top, so three times, the dumplings will be on the surface and boil for a little while
15
When you cook dumplings, you can do it with red oil and garlic. First, skin the garlic seed and put it in the bowl
16
Joined with dry peppers, ready white sesame
17
Combination
18
It's hot. It's hot
19
Zira-- a red fragrance-jerk-screwed garlic and garlic
20
Take a little bowl, make a little vinegar, make a little greasyPork dumplings Make Tips
1. For the meat filling, it is best to use pork front leg meat, as the texture is quite tender.
2. When seasoning the filling, I prefer Haitian Weijixian light soy sauce because of its light color and rich flavor.
3. If the filling is too dry, it tastes bad, so first squeeze the moisture from the cabbage into the meat and mix it well. Add salt and other seasonings to the meat first, and mix the cabbage with oil first. Wait 10 minutes, then combine them. This creates an oil film around the cabbage, preventing it from releasing water (since it's impossible to squeeze out all the water). This way, the filling won't leak soup when wrapping the dumplings.
4. The quantity of dough and filling in this recipe makes enough dumplings for two people.