Spring leek and cabbage dumplings
By SelinaOrn
Ingredients: chicken essence
Recipe Recommendations
- high powder 750 grams
- Jing Rou 500 grams
- leek 630 grams
- cabbage 500 grams
- Hymie 20 grams
- salt a little
- soy sauce a spoonful
- soy sauce two spoonfuls
- pepper powder a little
- white pepper a little
- chicken essence a little
- cooked peanut oil 100 grams
- garlic 3 petals
- ginger 15 grams
- MSG appropriate amount
- salty and fresh
- mix
- an hour
- ordinary
Steps for Spring leek and cabbage dumplings
1
Wash the sea rice and soak it in warm water in advance.
2
Wash the pork two hours in advance, dice it, add the prepared sea rice, add a small spoon of salt, chopped ginger, soy sauce, pepper powder, chicken essence, monosodium glutamate, and cooked peanut oil. Mix well. Time allows, half a day in advance is best. Because of health concerns, refined meat was used, so some vegetable oil was needed to make the filling more moist. Add soy sauce for seasoning, and add soy sauce for color adjustment.
3
Wash the leeks, chop them up and place them in a basin for later use.
4
Wash the tender cabbage leaves, chop them up and place them in a pot for later use.
5
Beat the garlic to pieces, fry it with the remaining plants, remove it, and use the garlic oil for later use.
6
Put the flour into the basin, add salt, add cold water several times, and stir with chopsticks to form a ball. A little dry powder can be left on the bottom of the basin, and then knead it into dough. After waking for ten minutes, continue to knead it into a smooth dough for use. After kneading the dough, place it in a bowl, cover and wake for 20 minutes.
7
During waking up, mix the filling. Add garlic oil to leeks and cabbage, mix well, add salt, and mix well. Then add the well-flavored meat filling, add a proper amount of chicken essence and MSG, and stir well.
8
After the dough is awakened, cut out a piece and rub it into a stick shape.
9
Use a knife to cut the dough stick into doses. Cut one first, then roll the dough stick up half a turn and cut it once, then roll it in place and then cut it. Repeat this, cut the dough stick into several doses of equivalent size.
10
Squish the dose with your palm.
11
Use a rolling pin to roll into dumpling skins with a slightly thicker middle and thin four sides.
12
Put appropriate amount of stuffing into the dumpling skin.
13
Then fold it in half and pinch it in the middle of the skin.
14
Use your left and right index fingers to pinch the left and right edges of the dumpling respectively, squeeze and squeeze it in the middle with a little force, and the dumpling is ready.
15
Made dumplings. A total of nearly 4 plates of all the ingredients were wrapped.
16
After the water in the pot is boiled, slowly put the dumplings into the pot, use a spoon to gently push the water along the edge of the pot, allowing the rotation of the water to drive the dumplings. In this way, the dumplings will not stick to the bottom of the pot and will not be easy to rot. Cover, when the water has boiled for one minute, pour a spoonful of cold water in it, and cover again. When the water overflows, cook for another minute, add appropriate amount of cold water, drain and remove from the pan.
17
Cooked dumplings.
18
There are many ways to eat, according to your liking. I like red oil dishes and sometimes add a little balsamic vinegar.