Pickled vegetable and pork dumplings master
Published Oct 29, 2021 at 11:39am ET
Food Material List
- 1 Pork
- 2 Pickled cabbage resembling sauerkraut One tree
- 3 lard
- 4 flour 750g
- 5 warm water
- 6 Scallion
- 7 ginger
- 8 soy sauce
- 9 Cooking wine
- 10 Sesame oil
- 11 monosodium glutamate
- 12 salt
- 1 Flour is made of warm water and flocculent, smooth dough is kneaded by hand, placed in a basin, covered with a lid, and wake up for a while.
- 2 Chop pork into meat filling, put in a large amount of onion, ginger, and lard (lard was stewed in the broth of ribs stewed yesterday, there is the flavor of ribs, if there is no lard, you can use pork or other boiled a little, boiled oil shuttle can also be mixed into the meat filling, so the flavor is more fragrant).
- 3 Add two and a half spoonfuls of salt, a little MSG, a spoonful of soy sauce on pepper noodles, a little sesame oil and a lot of peanut oil.
- 4 Stir into a viscous shape
- 5 Cut pickles into thin threads, put them in water, cook them soft, pull them out, super-cold water, pull them out and chop them on the board.
- 6 Extrusion drying water
- 7 Squeeze the water and place it in the meat filling. Stir well.
- 8 Take out the dough, knead it well, pinch it into small dosage, roll it into thin dumpling skin with thick edges in the middle, and wrap it into dumplings.
- 9 Boil the boiled water in the pot, put down the dumplings, add a bowl of cold water after boiling, gently stir, add water repeatedly for 2 to 3 times, until the dumplings are drummed up, they can be fished out.
- 10 Big meatballs, fried chicken fragrance
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Healthcare food category
Poultry, Burst, Friends Dinner, Baking, Salty, Slightly spicy