Rabbit meat dumplings
Rabbit meat is rich in nutrients, tender, delicious and fragrant, and will not get tired of eating for a long time. It has high protein (21 - 23% of protein), high lysine (9.6% of protein), high digestibility (up to 85%), high niacin (up to 12.8 mg/100 g); low fat (only 4.9%), low cholesterol (65 mg/100 g), low calories and other characteristics. Rabbit meat has delicate muscle fibers and is easy to digest. According to measurements, the digestibility of rabbit meat can reach more than 85%, which is higher than other meats. It is the most ideal tonic for patients with chronic gastritis, gastric and duodenal ulcers, colitis, young children, the elderly, the sick and the frail. Rabbit meat contains higher carbohydrates than other meats and is rich in multiple vitamins, especially niacin. If niacin is lacking, the skin will be rough and dermatitis will occur. Therefore, eating rabbit meat regularly can make people's skin delicate and white and maintain their appearance.
Recipe Recommendations
- salty and fresh
- cook
- an hour
- senior
Steps for Rabbit meat dumplings
1
Chop the rabbit meat into fillings and place it in a container.
2
Cut the onion and ginger into the filling.
3
Add the remaining seasoning.
4
Stir well in one direction.
5
Then add water to the meat filling (200ml of water in total).
6
Don't add too much at a time, add water while stirring in one direction.
7
Until all the water is eaten into the meat filling.
8
Wash and chop cabbage leaves.
9
Add to the meat filling and stir well. (You don't need to hold water for chopped cabbage)
10
Beat an egg into the flour.
11
Add water and mix to form dough.
12
Cover with wet cage cloth and soak for 10 minutes.
13
Rub until three light, so that the dough will be reconciled.
14
Roll the dough into dumpling skins.
15
Wrap them into raw dumplings.
16
Cook in the pan.