Dumplings with lard and cabbage residue
Lard dregs, which Chaoshan calls "rice cake", are used to cook and have a special taste. The residue left over from refining lard is very fragrant and is also very delicious when used to make dumplings or stir-fry green vegetables.
Recipe Recommendations
- dumpling skin appropriate amount
- pig lean meat appropriate amount
- lard residue appropriate amount
- cabbage appropriate amount
- mushrooms appropriate amount
- shrimp appropriate amount
- pepper appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- MSG appropriate amount
- cornflour appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for Dumplings with lard and cabbage residue
1
Prepare ingredients for dumpling fillings.
2
Wash and chop the cabbage, put it into a sieve, add some salt, mix well, let it stand for a while until it comes out of the water, then rinse off some of the salt with clean water, and thoroughly squeeze out the water.
3
Soak the mushrooms and dice them. Wash the shrimps and dice them. Put them in a pot and stir-fry them until fragrant. Then pour them into a bowl together with the oil for later use.
4
Chop the pork into minced meat, chop it for a while, and then add the lard residue bit by bit to chop together.
5
Add cornflour, monosodium glutamate, and salt to the pork (add appropriate amount, because the cabbage has become a little salty), chop it into thin pieces and mix well.
6
Put the chopped pork into a bowl, add sesame oil and pepper, mix well with mushrooms and dried shrimp and stir until strong.
7
Add the shredded cabbage to the mixed meat paste and mix well, and the dumpling filling is ready.
8
Wrap the dumplings bought at the market and put the stuffing on them.
9
Heat the pan and add thin oil, and the dumplings line up to be cooked. Cover and fry over medium heat until the bottom is slightly golden, pushing the pan off from time to time to prevent the bottom from sticking.
10
After frying the dumplings until golden brown, sprinkle half a cup of boiling water into the pan, cover and simmer until done. During this period, you should also push the pot from time to time to prevent sticking to the bottom.
11
The dumplings are ready.Dumplings with lard and cabbage residue Make Tips
When adding salt to cabbage, the water first comes out. First, the dumpling filling will no longer contain water and it is easy to wrap. Secondly, when fried, the cabbage tastes crisp. Generally, the meat used for making dumplings is "three parts fat and seven parts lean". Because the lard residue is added, it is also possible to use whole lean meat. In addition to reducing the greasy feeling, it also gives the dry aroma of the lard residue.