Purple cabbage and pork dumplings
Ingredients: chicken essence
Recipe Recommendations
- purple cabbage 250 grams
- minced pork 180 grams
- ordinary flour 350 grams
- Jiang appropriate amount
- cooking wine appropriate amount
- sesame oil a little
- corn oil appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- onion appropriate amount
- white pepper appropriate amount
- salty and fresh
- cook
- half an hour
- simple
Steps for Purple cabbage and pork dumplings
1
Add 350 grams of flour to 120 grams of warm water and mix well, knead it into a smooth dough, cover with plastic wrap and allow for one hour.
2
Wash the purple cabbage and cut it into finely divided pieces, and prepare the minced pork for later use.
3
Add all seasonings except corn oil and seasoning salt into the minced pork and stir clockwise.
4
Slightly squeeze the water from the chopped purple cabbage, add the minced meat and mix well, add a little seasoning salt to taste, and finally add a proper amount of corn oil and mix well.
5
Rub the awakened dough into long strips and add into small doses of about 10 grams each. Roll out and wrap in the appropriate amount of stuffing.
6
Put the middle together first, and then squeeze it gently.
7
Use your right hand to fold along the sides and into the middle.
8
After pinching it in the middle, squeeze it from the left side along the edge to the middle into a fold. After pinching it, gently press it tightly and the dumplings are ready.
9
After the dumplings are wrapped, they can be boiled in the pan. Generally, boiling water is poured into the pot. After boiling, cold water is added three times in a row. When the dumplings are all floating, they can be eaten.Purple cabbage and pork dumplings Make Tips
Don't add water when filling, because vegetables will produce some water. In addition, the corn oil is added last to allow the oil to wrap the filling to prevent water from coming out.