Chinese cabbage dumplings
By VicentaLakin
Recipe Recommendations
- sauerkraut a
- pork appropriate amount
- shallots appropriate amount
- spiced powder appropriate amount
- shisanxiang appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- Jiang appropriate amount
- sour and salty
- cook
- several hours
- simple
Steps for Chinese cabbage dumplings
1
Chop sauerkraut, chop pork or use a cooking machine to set aside
2
Cut the shallots and ginger into the ground respectively (use green onions for use with green onions)
3
Sauerkraut will make a lot of juice, so don't throw it away!
4
Add the pickled cabbage juice to the meat filling in portions, and stir vigorously in one direction with your hands
5
Pour the shallots and minced ginger into the meat filling and stir well
6
Pour in the pickled cabbage and stir well. Pour appropriate amount of vegetable oil into the frying pan, heat it and let cool. Pour into the mixed pickled cabbage filling. Then add appropriate amount of soy sauce, floral powder, thirteen spices, sesame oil and a little salt and mix well.
7
Stir the filling well and set aside!
8
This is the dough mixed with cold water before making the filling
9
Take a piece of dough and knead it until smooth and then knead it into a long strip
10
Cut into equal size doses
11
Press flat with your hand
12
Use a rolling pin to roll it into sheets with a slightly hard center and thin edges
13
Add the right amount of filling
14
My husband bought this. Give me a close-up
15
The dough was mixed with cucumber juice, tomato juice and white water, and it was wrapped into three different colors of dumplings. It turned out that cucumbers were really a failure to make pigments. The color was too light, especially after cooking, it was basically invisible.
16
The dumplings are out of the pot. The cucumber juice is basically invisible, but the tomato ones are very beautiful!