Health benefits
Pork: Nourishes yin
Cabbage: Removes troubles
Ingredients
Pork ( 200g ) | Chinese cabbage ( 800g ) |
All-purpose flour ( 500g ) | Salt (add to the meat filling) ( 2 tsp ) |
Salt (add to cabbage) ( 1 tsp ) | Sesame oil ( 3 tablespoons ) |
Fresh soy sauce ( 1 tablespoon ) | Onions (appropriate amount) |
Ginger ( Appropriate amount ) | Water (add minced meat and garlic) ( 3 tablespoons ) |
Water (for dough) ( 250g ) |
How to make cabbage and pork dumplings
1.Pour the flour into the basin, slowly add water, and add water as you go.Stir clockwise with chopsticks.Stir into snowflakes.
2.Knead the dough repeatedly with your hands until the surface of the dough is smooth and not sticky.
3.Put the dough on the chopping board or in a basin, cover it with a damp cloth and let it rest for 15 -30 minutes.Take it out and knead once in the middle.
4. Wash the pork, chop into puree, wash the onions and ginger and chop them separately.
5. Add 2 teaspoons of salt to the meat filling, add 3 tablespoons of water 3 times and stir Evenly, add 1 tablespoon soy sauce and 2 tablespoons sesame oil and mix well.Refrigerate until ready.
6. Wash and chop the Chinese cabbage, add 1 teaspoon of salt, mix well, and let it stand After a few minutes, squeeze out the water.
7. Squeeze out the water of Chinese cabbage, green onions and ginger, add them to the meat filling, and drizzle Add 1 tablespoon of sesame oil, mix well and set aside.
8. Knead the dough a few more times, take a small piece of dough and roll it into a diameter of 2- 3cm strip.
9.Cut the strips or pull them into evenly sized pieces.
10. Flatten the dough and roll it out with a rolling pin until it is slightly thicker in the middle and thinner on the edges.Dumpling wrappers.
11.Take a dumpling wrapper and put an appropriate amount of filling in the middle.
12.Pinch the dumpling skins on both sides tightly from the middle.
13. Then pinch one side bit by bit.
14.Pinch the other side tightly.
15.A dumpling is completed.
16.Knead all the dumplings in turn.
17.Put it in a crisper and freeze.
Tips
1.The ratio of flour to water is 1:0.5.2.Add water to the stuffing to make the meat more delicious and juicy, and to prevent the stuffing from becoming woody after processing.3.Adding salt to water will help absorb water.Adding sesame oil to the meat filling can lock in the moisture of the meat filling.4.When mixing cabbage stuffing, adding sesame oil can increase the lubrication of the stuffing.5.When cooking dumplings, add some salt after the water boils, and then add the dumplings after salting, so that the dumplings are not easy to break.
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