Pork sour tart
By VicentaLakin
Recipe Recommendations
- pork stuffing 250 grams
- sauerkraut 150 grams
- Dumpling skins
- green onions a
- water
- vegetable oil
- soy sauce 3 tablespoons
- sesame oil 1 tablespoon
- spiced powder 0.5 teaspoon
- salt 0.5 teaspoon
Steps for Pork sour tart
1
I've prepared dumplings, and this time I've packed pork sour。
2
Disperse pork with three spoons of water, mix it with a clockwise needle, and then add three spoons of vegetable oil, one spoonful of perfume, five fragrances and three spoons at a time. Each addition is mixed up a few times, and a little bit more so that the pork can slowly be held together, commonly known as the "Hold Up"。
3
Squeeze the yoghurt over the water, squeeze it dry, chop it up. Onions are cut to pieces, mixed with sour vegetables, and then cut for a little longer, so that the two are fully mixed。
4
Mix the sour and pork。
5
Add a small amount of salt and continue to mix the clockwise so that the vegetables and meat are fully mixed. That's when you can taste salt, and if you feel light, you can add salt。
6
Now we're packing dumplings。
7
It's packed with dumplings. It's 35 dumplings this time. If you like big, it's less
8
Here's the stage of the dumplings. Heated the baker, and brushed with brushes a thin layer of oil。
9
After the oil heat, the dumplings were spread evenly on them, covered with a cap for about a minute. When you're done with it, you can pick up a dumpling and see that there's a yellow layer on the back
10
Then a small amount of water is added, so that the water can be laid on a thin layer, which is about one quarter smaller. We'll just have three more minutes。
11
It's donePork sour tart Make Tips
1. Northeast pickled cabbage is used here. The pork is selected for plum blossom meat, which is all fat and lean, about 80% thin. No matter what, you can also choose 60% thin and 40% fat. Because pickled cabbage has an anti-greasy effect, it doesn't matter if you add more fat.
2. Don't add salt first when mixing the stuffing, because the salt will force out the water in the meat and vegetables. In this way, the dumpling stuffing will have a lot of water, so add salt at the end. The flavor of the dumpling filling should be a little salty, but of course you can mix it according to your own taste.
3. The last step can be stewed for a while longer, and the brownish on the back will be bigger. You can try what you like, but remember not to fry it.
2. Don't add salt first when mixing the stuffing, because the salt will force out the water in the meat and vegetables. In this way, the dumpling stuffing will have a lot of water, so add salt at the end. The flavor of the dumpling filling should be a little salty, but of course you can mix it according to your own taste.
3. The last step can be stewed for a while longer, and the brownish on the back will be bigger. You can try what you like, but remember not to fry it.