Classic pork cabbage dumplings
By VicentaLakin
The love of the Henan people for dumplings is the ceremonial taste of home and reunification in the genes... As usual, during the festivals, dumplings (not just dumplings, but essential) are eaten in the 30th of the year, in the first morning, in the sense of "fiancious sex", in the first 5th, in the form of dumplings, in the 15th month of the year, in the common term as "fifteen and sixteen cents". Our family prefers to eat big cabbage, which is very good in the season, with sweetness, sweetness, greasy mouths, more fragrances and adornments, and so that you can make fresh fragrances and skins
Recipe Recommendations
- Front leg meat filling 1000g
- Chinese cabbage 1500g
- Zanthoxylum bungeanum onion ginger water 400g
- salt 20g
- sugar 3g
- white pepper 2g
- shisanxiang 3g
- ginger powder 2g
- salty fragrance
- cook
- an hour
- simple
Steps for Classic pork cabbage dumplings
1
Preparation of the main food items: 2 pounds of meat, three-hut, seven-skinned front-leg pork, peppers with ginger onions and 400 grams of water to impregnate, and the ingredients are denominated in grams。
2
Two pounds of meat and three pounds of cabbage。
3
The cabbage is cut and mixed with 2 grams of salt, waiting for 10 minutes to dry up the water with a gauze and about 800 grams after three pounds of cabbage。
4
The meat drops three times into the pepper water, mixing in one direction into the water and absorbing it into it, and then pouring it again。
5
Add all the sauce to the meat pie (with the exception of vanilla oil)。
6
The squeezed cabbage was even with the meat grab, and the oil was finally locked into the water and beauty of the meat。
7
It's a formula that makes it sticky, salty, fresh, juicy dumplings。
8
Flour selection: Instead of specifically buying dumpling flour, it has to be branded, it has to see the protein content of flour, which is over 11.5 grams of high-weather flour, high-strength and thinned dumpling skin。
9
One hundred grams of flour plus 550-580 grams of water (additioned on the basis of the flour intake) are rubbing into a soft, hard, hard face, waking up and rubbing over and over again, so that it becomes smooth。
10
The skin must be thick and thin in the middle。
11
Wrap it up like you like (no big belly dumplings at home, squeezing it with your hands so that the dumplings are thinner, eat without thick skin, eat better)。
12
The dumplings boil for about five minutes (one cooling after the boil, one cooling, three operations, and the meat dumplings are almost ripe)。
13
The classic smell of pork cabbage is wrapped up in a year's success, and the red fire of the New Year is well。
14
The dumplings are juicy, the gravy ratio is just right, and they taste delicious and easy to digest。Classic pork cabbage dumplings Make Tips
1. Each population tastes different, and it is suggested that salt and raw water should be used less, slightly adjusted to its own taste, and that it should be used more often than not. 2. The oil contained in the square is made early from onion onions with ginger-cranium cinnamon peppers, which are less abundant. 3. A pound of meat is made of about 300-400 grams of corsets, which are fine, and which mix as much as possible with herbs, mushrooms, lotus, carrots, etc。