As a northerner, pasta food is a common occurrence in my family and is quite popular. Basically, I make steamed buns or dumplings once a week. Among the most delicious fillings, I can't get tired of them are cabbage and pork fillings.
Dumplings filled with cabbage have been eaten since childhood, especially in autumn and winter, cabbage has almost never left the table. Today, I will use this favorite cabbage filling to make an upgraded version of the dumplings and fry them in oil until the scorched pot sticker at the bottom is charred and tender on the inside, and the aroma is fragrant. It will really leave a mouth full of fragrance.
cabbage and pork pot stickers
By NeilD'Amore
Recipe Recommendations
- cabbage half a piece of
- pork 200 grams
- ordinary flour 300 grams
- Jiang 3 tablets
- onion a
- chicken essence 1 teaspoon
- oyster sauce 1 tablespoon
- salt appropriate amount
- spiced powder 1 teaspoon
- soy sauce 1 tablespoon
- sesame oil 1 tablespoon
Steps for cabbage and pork pot stickers
1
Slowly add water to the flour, and stir with chopsticks until it becomes flocculent while adding.
2
Kneak and form a ball, cover with plastic wrap and wakeup for 20 minutes.
3
Time to prepare the filling when the dough is awakened: Wash the cabbage and control the moisture, then cut into small dices.
4
Put the chopped cabbage into a basin, add a spoonful of salt, stir and marinate for a while.
5
Slice the pork, cut it into strips, and then cut it into small dices. Chop it a few times to form meat filling.
6
Add chopped green onion and ginger to the meat filling, add soy sauce, salt, oyster sauce, chicken essence, sesame oil, soy sauce, and five-spice powder and mix well.
7
Squeeze the cabbage marinated with salt with gauze to remove the water, add a little sesame oil and mix well.
8
Stir the cabbage and meat filling evenly.
9
Process the dough after the filling is ready. After 20 minutes of awakening, the dough can be easily kneaded until very smooth.
10
Knead the dough into evenly thick strips and cut into small doses.
11
After rolling the dumpling skin into a round shape with a rolling pin, roll it up and down from the middle to form an oval shape.
12
Take a dough sheet, put the filling in the middle, pinch the middle first, and then seal the upper part.
13
Then pinch the bottom and slightly arrange it into a long strip with uniform thickness.
14
Follow the steps to wrap all dough dough.
15
Pour a little oil into a pan, stack the pot paste blanks, and fry over low heat.
16
When the bottom is fried to form a golden bottom, add 2/3 of the water to the pot paste.
17
After boiling over high heat, cover the lid and turn to medium to medium heat and fry.
18
Fry until the water dries, sprinkle with black sesame seeds, and serve.cabbage and pork pot stickers Make Tips
1. When kneading, the dough should be softer so that the taste is better. 2. When kneading, you just need to knead it into a ball. After waking up for 20 minutes, you can easily knead it until the dough is smooth. 3. Use fat pork to make 3 and thin 7, and chop it yourself with a knife is better. 4. Cabbage is easy to juice. Add salt to squeeze the water dry and add some oil to prevent it from coming out again.