Pork and pickled cabbage dumplings

2024-06-21 17:14:48  Views 2 Comments 0

Health benefits

Pork: moisturizes dryness
Soy sauce: enriches blood, protects teeth, and protects bones

Ingredients

Pork ( 600 grams )
Sauerkraut ( 2 bags )
Green onions ( 1 stick )
Soy sauce ( appropriate amount )
Oyster sauce ( appropriate amount )
Cooked oil ( appropriate amount )
Thirteen incense ( appropriate amount )
Four ( 500 grams )
Egg ( 1 )
Clean water ( appropriate amount )
Garlic paste (appropriate amount)
Sesame oil ( appropriate amount )
Salt ( Appropriate amount )

Pork and sauerkraut stuffed dumplings Recipe

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    1. Prepare a larger container for pouring Pour in 500 flour.The amount of flour can also be poured according to the number of people in the family.Then beat an egg into the flour and stir it with chopsticks.

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    2. Slowly pour in appropriate amount of water and stir until it becomes cotton-like.

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    3. After the large pieces are formed, you can directly knead the flour with your hands and make it smooth.Set the dough aside to ferment for 30 minutes.

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    4. While waiting for the dough to ferment, complete other steps.Unpack, wash and chop the sauerkraut.Chop ~Pinch off the excess juice from the chopped sauerkraut and set aside.

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    5.Wash the pork, remove the skin, cut into pieces and then chop into meat sauce.Set aside.(The pork must be both fat and lean to make the dumpling fillings fragrant.I bought front leg meat)

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    6.Wash the green onions, cut into small pieces and put in a container for later use.

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    7. Put the green onions and meat sauce together, add cooked oil, oyster sauce, light soy sauce, Stir the thirteen spice seasoning evenly.

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    8. Add the chopped sauerkraut, add a little salt, stir and set aside.(Must be stirred in one direction to get better strength)

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    9. Take out the proofed dough and then Knead it, cut it into two parts, take one part and knead it into a long strip, then break it into small pieces, sprinkle with flour (to prevent the small pieces of dough from sticking together), and then use a rolling pin to roll it into a thick dumpling wrapper with a thick middle and thin sides.

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    10. Step 7.Take a dumpling wrapper and put an appropriate amount of meat filling on it.

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    11.Shape into dumpling shape.

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    12.All the dumplings show off.

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    13. Pour water into the pot and bring to a boil.Pour in the dumplings and use a porridge spoon to follow the side.Stir slowly and wait until the dumplings float up one by one.

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    14.One of the dishes is full of highlights.

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    15.The garlic sauce tastes amazing.

Tips

① If the dumplings are to be boiled, use cold water to knead the noodles; if the dumplings are to be steamed, use hot water to knead the noodles.Because the noodles mixed with cold water are not easy to break and are suitable for boiling, the noodles mixed with hot water are more glutinous and easier to cook, so they are more suitable for steaming.
② If you want the dumpling skin to be more chewy, you can add an egg when kneading it with the noodles.
The dumpling skin will not stick when making dumplings, and the dumpling skin will be especially chewy when cooked.

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