Dinner

Pork and Chinese Cabbage Dumplings (Detailed Edition with Dumplings Kneading)Hersheda Search for Noodles Queen

There is a saying that “dumplings are not delicious”, as northerners prefer dumplings, many dumpling fillings have their own flavor and characteristics. Chinese cabbage is the best food in winter in the north. Although pork and Chinese cabbage dumplings are simple and do not have too many noble ingredients, they still have their unique charm. Pork and cabbage dumplings are also suitable for babies to eat, without any odor, also easy to digest. It is also very suitable to be dipped with garlic paste and chili oil.

Food Material List

  • 1 Pork and pork 250g
  • 2 Chinese cabbage (hemp leaf) Half a piece
  • 3 Scallion 20 cm long
  • 4 ginger 20g
  • 5 Pepper 2G
  • 6 Soy sauce 3 tablespoons
  • 7 salt 1.5 Seasoning Spoon
  • 8 Corn oil 40g
  • 9 Sesame oil 10g
  • 10 Medium gluten powder 300g
  • 11 Water (and noodles) Appropriate amount

Operational steps

  • 1 First and dumpling noodles, medium gluten flour with appropriate amount of water (cold water) can be added slowly, water point by point, dumpling noodles to be more hard (less water) than the dumpling noodles to knead into a smooth dough, cover, preserved noodles stand by.
    Pork and Chinese
  • 2 The filling can be made in the process of preserved noodles. Pig pork selection 46 or 37 of a little fat, so that the filling will be more fragrant, chopped meat, add soy sauce, chopped chopped green onion, ginger, pepper, stir hard.
    Pork and Chinese
  • 3 Chop Chinese cabbage, put a little salt when chopping, squeeze out water, leave some squeezed water.
    Pork and Chinese
  • 4 Put the water squeezed out of the cabbage into the meat filling and stir well. Appropriate amount can be, do not let the meat filling look very thin, finally mixed with cabbage stirring, corn oil, salt, and finally put in the fragrant oil stirring, filling will be reconciled.
    Pork and Chinese
  • 5 Take out a piece of noodles and twist them into strips. Make them one by one. Round them and press them flat.
    Pork and Chinese
  • 6 Hold the edge of the agent in one hand, roll it with a rolling stick in the other, roll it. Hold the hand of the agent and turn the agent. The dumpling skin will be rolled into thin edge and thick middle skin.
    Pork and Chinese
  • 7 Take a skin and wrap it in the stuffing.
    Pork and Chinese
  • 8 There are many ways to make dumplings. I usually make them this way. First, pinch it in the middle.
    Pork and Chinese
  • 9 Press in the open door again.
    Pork and Chinese
  • 10 Knead the remaining two corners and wrap them together. The other side is the same. The dumplings made in this way are round, upright and more like Yuan Bao.
    Pork and Chinese
  • 11 Packed appearance
    Pork and Chinese
  • 12 Packed neatly, like a private soldier
    Pork and Chinese
  • 13 It can also be kneaded into lacy ones.
    Pork and Chinese
  • 14 It can also be squeezed like this. Firstly, pinch it in the middle, press the thumb and index finger of the left and right hands, and the mouth of the tiger on both sides, and squeeze it into the middle.
    Pork and Chinese
  • 15 You can also cover it with another skin, pinch it tightly around, and pinch the lace.
    Pork and Chinese
  • 16 After boiling, put the dumplings in the pot. After boiling, turn the pot to a small fire and boil for 3-5 minutes, the dumplings are all bulging up. Add a little cold water, then boil, and then boil for another two minutes to fish out the dish.
    Pork and Chinese
  • 17 Its cooked. Its delicious.
    Pork and Chinese
  • 18 Some homemade spicy oil, dipped with vinegar and garlic paste, is more delicious.
    Pork and Chinese

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