Chinese cabbage dumplings
Ingredients: salt,sauerkraut,pork,MSG,cooking wine,salad oil,soy sauce,onion,Jiang,pepper powder,Cooking powder
Recipe Recommendations
- sauerkraut appropriate amount
- pork appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- Cooking powder appropriate amount
- pepper powder appropriate amount
- soy sauce appropriate amount
- salad oil appropriate amount
Steps for Chinese cabbage dumplings
1
Mix the flour with warm water to form a smooth dough and leave at room temperature for 30 minutes. Put a little salt when mixing the dough so that the dough will be lively.
2
Wash the pickled cabbage with clean water and rinse it several times to avoid a strange smell.
3
Cut the pickled cabbage into foam with a knife and squeeze out the water. Standby.
4
Add green onion, ginger, salt, monosodium glutamate, cooking wine, frying powder, pepper powder, soy sauce, and salad oil to the mashed pork evenly in one direction to make the meat filling strong. If the meat filling is too dry, add a little water before adding the salad oil.
5
Pour the minced sauerkraut into the meat filling and mix well. Sauerkraut is very oil-absorbing, so you can add a little salad oil at this time.
6
Make the dough into small doses and roll it into dumpling skins with a rolling pin.
7
Wrap the meat paste into the dumpling skin to make the green dumpling.
8
Pour water in the pan, boil the water, add the dumplings, and cook them.