Ingredients
Pork front leg meat (appropriate amount) | Chinese cabbage (appropriate amount) | |
Chicken essence ( Adequate amount ) | Light soy sauce ( Adequate amount ) | div> |
Edible oil ( appropriate amount ) | Edible salt ( appropriate amount ) | |
Green onions ( Adequate amount ) | Scallions ( appropriate amount ) | |
Ginger ( appropriate amount ) | Oyster sauce ( appropriate amount ) |
How to make cabbage dumplings
1.First, let’s take a picture of the finished product.
2. Add a little green onion to the big meat and chop the filling with a knife.I always feel that I have chopped the filling with a knife.It’s different from what’s produced by a machine.You make your own meat and mince the stuffing.(The picture shows me chopping meat, and I use this knife).
3.While I was chopping the meat filling, my daughter was cutting the cabbage and cutting the cabbage into thin strips.(The cabbage is chopped with another knife by the child.My mother and I can work faster at the same time).
4. When chopping the cabbage filling, add a small spoonful of salt to remove the moisture from the cabbage.
5. Squeeze out the water from the chopped cabbage stuffing buns in clean shabu and set aside.
6. Squeeze out the water from the cabbage filling and set it aside for later use.
7.Put the prepared cabbage filling and large meat filling into a basin.
8. Heat oil in a cold pan.(A little more oil than usual for cooking).
9.Cut some chopped ginger, chopped green onion, and chopped shrimp skin and put them into the filling.Wait until Boil the oil and pour it over the filling.
10. Stir clockwise until smooth.
11.Add appropriate amount of oyster sauce, light soy sauce, edible salt and chicken essence.
12. Stir evenly and put it in the refrigerator for half an hour.(Put it in the refrigerator to rest, 1 is to enhance the flavor, 2 is to make it easier to pack).
13. Because I was in a hurry and because I made a lot, I bought the finished products from the morning market.dumpling skin.Place the dumpling filling in the middle of the dumpling wrapper, press the dumpling wrapper with both hands, and push it inward with a little force.The technique is as shown in the picture.
14. Package them one by one and place them neatly.
15. Boil water in a pot.When the water boils, add dumplings one by one along the edge of the pot., during which I gently pushed the dumplings with the back of a spoon to prevent them from sticking to the pan.I did not add salt or oil, and the dumplings did not stick to the pan.I poured cold water three times during this period.
16. The dumplings are ready when they float one by one on the water.
17. Remove from the pan and serve on a plate.
18. Serve it on the table, it tastes great.(You can dip it in various seasonings that you like, and the seasonings can be decided according to your own taste).
Tips
1.The cabbage filling is super easy to get watery.Be sure to add salt to remove the water and squeeze out the water, otherwise it will be impossible to wrap it.
2.When cooking dumplings, you can add a little salt or a few drops of cooking oil to the water to prevent them from sticking to the pot.
3.While cooking the dumplings, add water three times and boil the water three times.When the dumplings float on the water one by one, the dumplings are completely cooked.
4.When I make big meat dumplings, I usually like to use pork front leg meat, because the dumplings made from the front leg meat are not firewood, and the meat is tender and particularly fragrant.
5.Let me explain here that all vegetables are picked, washed and dried to control the moisture.
6.This is just my family’s way of eating.Please forgive me if there are any differences.
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