Northeast Chinese cabbage dumplings
By VicentaLakin
Recipe Recommendations
- sauerkraut 6 tablets
- Frozen pork appropriate amount
- flour appropriate amount
- chives 6pcs
- Jiang one
- salt appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- chicken essence appropriate amount
- shisanxiang appropriate amount
- white pepper appropriate amount
- oil appropriate amount
- vinegar appropriate amount
- Laoganma chili sauce appropriate amount
- medium spice
- cook
- several hours
- ordinary
Steps for Northeast Chinese cabbage dumplings
1
Mix the flour into a dough, cover with a damp cloth to make a sound.
2
Rub the dough several times every 15 minutes, almost three times.
3
Cut the pork into slices and then cut into dices.
4
Pour into a basin and set aside.
5
Cut the chives into circles.
6
Chop it up.
7
Pour into a bowl and set aside.
8
Wash the pickled cabbage several times, pour it into the pan and soak it for 1 hour to remove excess sour taste.
9
Wring out the water.
10
Cut it into shreds.
11
Chop it up.
12
Chop the ginger.
13
Pour into the meat filling.
14
Put salt, soy sauce, oyster sauce, chicken essence, thirteen spices, and white pepper into the meat filling to taste.
15
Pour in the chives and stir evenly clockwise.
16
Finally, pour in the pickled cabbage.
17
Pour appropriate amount of oil into the pan and heat it up.
18
Pour into the pickled cabbage filling while it is hot.
19
Stir well again.
20
Roll the dough into strips and cut it into slices.
21
Sprinkle some flour on the dough and press it down flat.
22
Start rolling the skin.
23
Rolled dumpling skins.
24
Take a dumpling skin and put some stuffing.
25
Press it down with your hand.
26
Squeeze it between the thumbs of both hands.
27
Pinch it into a bulging shape in the middle.
28
Full package dumplings.
29
Pour a lot of water into the pan, bring to a boil, add a little salt, and add in the dumplings.
30
After boiling again, pour in appropriate amount of cold water and repeat it 3 times to serve the pan.
31
Make the dipping sauce with vinegar, Laoganma chili sauce, and chopped green onion.
32
Finished product.
33
Finished product.Northeast Chinese cabbage dumplings Make Tips
1: Kneading the dough a few times during the awakening period can increase the strength of the dough.
2: Sauerkraut needs to be washed and soaked to remove excess sourness.
3: The frozen pork only needs to be cut into small slices without chopping it.
4: When seasoning, the pickled cabbage is already a little salty, so save the pickled cabbage until the end.
5: Heat up some hot oil in the pan in advance and pour it into the filling to increase the taste.
6: Some oyster sauce is recommended in the stuffing to increase the delicious taste.
7: When stirring, the stuffing moves in one direction and is easy to stir.
2: Sauerkraut needs to be washed and soaked to remove excess sourness.
3: The frozen pork only needs to be cut into small slices without chopping it.
4: When seasoning, the pickled cabbage is already a little salty, so save the pickled cabbage until the end.
5: Heat up some hot oil in the pan in advance and pour it into the filling to increase the taste.
6: Some oyster sauce is recommended in the stuffing to increase the delicious taste.
7: When stirring, the stuffing moves in one direction and is easy to stir.