Cabbage dumplings

The more they mix the dumplings, the more they taste, the more they like to eat a lot of dumplings recently and try to make different flavors of dumplings with a variety of vegetables. There is always a desire to try, and it is only by doing so many times that one can truly grasp the beauty of it. It's been a long time since we've had a dumpling with big cabbage and pork, and we've enjoyed it very much. This time it's better with a special horse hoof. Cracky horseshoes make the pate taste particularly beautiful. The classic lion must be corroded, and must add broken horses and hoofs, and that is the taste. The horse hoof is a special food that cannot even be replaced. A lot of it can be boiled, and the horse hoof can't be boiled, and that's why it has to be used in a lot of classics. It's a ingredient. It's perfect if it's good. It's never too big。

Recipe Recommendations

dumpling skin appropriate amount
pork belly stuffing appropriate amount
cabbage appropriate amount
horseshoe appropriate amount
onion appropriate amount
Jiang appropriate amount
salt appropriate amount
soy sauce appropriate amount
oyster sauce appropriate amount
sesame oil appropriate amount
white pepper appropriate amount
cooking wine appropriate amount
shisanxiang appropriate amount

salty and fresh
cook
an hour
ordinary

Steps for Cabbage dumplings

Preparing materials, preparing ginger onions in advance, onions to shreds, and water bubbles, with a few precipitous peppers。

The green cabbage is cut and salted。

Meat with salt, raw smoke, white pepper powder, platinum oil, 13 fragrances, followed by onion onions with full parity。

Horse hoof cut。

Pickled cabbage squeezing water。

Placing horseshoes and cabbage in basins, evenly mixed with sesame oil。

Put the meat together with cabbage, horseshoes, and the meat is ready。

Start wrapping dumplings. Take a dumpling skin, put the meat on it, squeeze it on the top, it'll be done in a minute, and then consciously squeeze it on the back。

Co-ordinated with both hands and squeezed dumplings out of the mouth and finger. This is a positive picture。

Here's the back of the dumpling

This shows the movement of the finger。

Packed dumplings, boiled water, boiled dumplings when the water is open, boiled three times. When you cook dumplings, there's more water in the pot and more fire. They want to eat the dumplings with soup, as they did when they were kids, and cook them, and bring them with them, and they don't have to mix them. This tastes like home to me because it's been eating like this since childhood. We're called dumplings. Sometimes you particularly want to eat as a child。