Pork and cabbage dumplings
By VicentaLakin
Family members love dumplings and often pack dumplings themselves. When they arrived in the winter the other day, the whole family took care of dumplings with pork and large cabbage。
Recipe Recommendations
- black pork 500G
- Chinese cabbage 6 tablets
- oyster sauce 1 tablespoon
- soy sauce 1 tablespoon
- pepper oil
- edible salt 6G
- pepper a little
- edible oil 2 tablespoons
- dumpling skin
- salty and fresh
- cook
- an hour
- ordinary
Steps for Pork and cabbage dumplings
1
The black pig meat washes with fresh water and soaks with dry moisture, then cuts small pieces with a knife, then chops them up into meat, and chops them up as much as possible, and then loads them in clean tubs. Cutting meat with a knife is better than stabbing it with a mixer. Usually, dumplings or buns and pies like to chop their own meat, and when you're too busy to mix it with a breaker。
2
Add beryllium, raw, pepper oil, salt, pepper powder, edible oil (better oil without taste, non-admission of peanut oil or olive oil, too strong a scent to cover the flesh ' s good taste) to the meat pie, and mix it with chopsticks in the same direction for two to three minutes。
3
The cabbage washes and then drys the moisture, cuts it with a knife and cuts it without cutting it too much, and the cabbage is so many that it can easily come out of soup if it's too shredded that it is not easy to wrap it up, and the cabbage tastes better when it tastes like particles。
4
after the large cabbage has been added to the meat pie, the chopsticks have been slightly evened, then added to the edible salt of around 2g, and continue to be smoothed in one direction with the chopsticks. if you want speed, you can flip it with your hand. we're ready to go to this step. we'll start packing dumplings。
5
take a dumpling and put a spoon in the middle of it. when there is time, it is recommended that you rub your skin, which needs to be hardened a little bit, and then tumble for about half an hour and split into a few little agents. the ratio of flour to water is generally 10:4.5, i.e. 10 g flour with 4.5 g of fresh water, which can also be covered with a proper amount of salt to make dumpling skin more robust. it was too late to go home and father helped buy dumplings。
6
Crush both sides of the dumplings together, and then squeeze a little tumble in the middle on the left and on the right. When you wrap, you can choose the form you want。
7
Packed dumplings。
8
The dumplings are packed and placed on a silica pad so that, in order to prevent the silica skin from adhesived on a silica pad, a small amount of dry flour can be sprayed without adhesion。
9
when the dumplings are all packed, the next task is to cook the dumplings: first, a pot of water will be boiled, then the water will be boiled, then the dumplings will go down, some salt will be boiled, about 1 g will be boiled, half a bowl of fresh water will be boiled, half a bowl of fresh water will be boiled again, three times the pot will be boiled, and then the fresh dumplings will be boiled for about a minute。
10
Essential to eating dumplings is the sauce: three garlics are muddled with a spoonful of vinegar, a little perfume, a little spoonful of raw smoke, a few drops of pelican oil, and mixed and evenly mixed。
11
Cooked dumplings are straight on the sauce, fresh and smelly, and friends who like to eat chili can add a little chili to the sauce。Pork and cabbage dumplings Make Tips
A small amount of salt is added to the pot when the dumplings are cooked, which prevents the cooking of broken skins。