Northeast Chinese cabbage stuffed dumplings
Northeastern people like to eat pickled cabbage. In winter, pickled cabbage is the staple food on the vegetable table. My hometown has to pickle a lot of pickled cabbage every year. After a period of pickling, Chinese cabbage has become a sweet and delicious pickled cabbage with vinegar, which is used for stewing, frying, and wrapping. The stuffing is very delicious.
Recipe Recommendations
- flour appropriate amount
- pork appropriate amount
- sauerkraut appropriate amount
- eggs appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- peanut oil appropriate amount
- shisanxiang appropriate amount
- sour and salty
- cook
- an hour
- ordinary
Steps for Northeast Chinese cabbage stuffed dumplings
1
One pack of pickled cabbage.
2
Wash and squeeze dry and chop.
3
Chop the meat into minced meat.
4
Peel the ginger and chop it.
5
Squeeze dry the chopped cabbage, add minced meat, eggs, minced ginger, soy sauce, salt, cooking wine, peanut oil, and thirteen spices.
6
Stir all ingredients evenly into cabbage filling.
7
The dough wakes up early.
8
Pull the dough apart in the middle.
9
Make a circle with your hands.
10
The circle of face broke.
11
Remove small doses evenly.
12
Knead the small dose by hand into a small cake.
13
Roll out the dough into a dumpling skin with a thick middle and thin edges.
14
Add the pickled cabbage filling.
15
Close the mouth and pinch the edges tightly.
16
Make all the dumplings.
17
Boil a pot of boiling water and add some salt to prevent sticking.
18
Add the dumplings to boil, gently stir the sides and sides with a shovel to prevent sticking.
19
Add more water after the water boils, bring it to the boil again, add water three times in total, and it's almost done.
20
When you press cooked dumplings with your hands, small pits will appear. If the pits do not disappear, the dumplings will be cooked.