Peng Dou shows you how to make cabbage and pork dumplings (includes how to make fried dumplings)

Overview

Today is the winter solstice. The most popular thing in the north is dumplings. In winter, the most common thing here is dumplings stuffed with cabbage and pork. It just so happens that the boarding students will come back for lunch today to celebrate the winter solstice and eat dumplings together.

Tags

• staple food
• home cooking
• dumplings
• lunch
• dinner
• cabbage
• chives
• cooking wine
• doubanjiang
• dumpling seasoning
• flour
• fungus
• oil
• onions
• pork
• very delicious
• ginger
• salt

Ingredients

Steps

1. 1 For dumplings for four people, prepare about 500 grams of flour, add warm water (put a little salt in the water, I use about 1/3 tablespoon, adding salt can make the noodles more flexible) and stir into cotton wool.

   

2. 2 Knead the dough well, cover it and let it rest for a while.

   

3. 3 I started to prepare the cabbage. I used more than half of the cabbage head. I chopped the front leaves of the cabbage separately. I rubbed the cabbage directly with a grater and added some salt to drain out the water.

   

4. 4 Choose fresh meat that is fat and lean, wash and chop it well. Add onions and ginger while chopping the meat. I personally like to add a little fungus when making cabbage dumplings. If you want to add this, you need to soak it early.

   

5. 5 Add the meat, onion and ginger to taste in advance, stir in the sauce, cooking wine, oil and dumpling ingredients, then chop the washed leeks and set aside.

   

6. 6 Put the drained cabbage into the meat first, add salt at the same time, and stir evenly. I usually add the leeks last, then stir thoroughly, and the dumpling filling is ready.

   

7. 7 At this time, the dough is basically ready. Take it out of the basin and knead it on the surface. Then divide it into four small pieces. Knead each piece of dough thoroughly until the surface of the dough is smooth and delicate.

   

8. 8 Put the four pieces of dough into the basin respectively, cover the lid and let it rest for 5-10 minutes. The longer the dough is, the easier it is to work with the dough.

   

9. 9 Take out a small piece of dough and divide it directly into two pieces (remember not to knead the dough again, as the dough will be too tough and difficult to work with), roll each into a long barrel shape, and cut into small pieces with a knife.

   

10. 10 Press each small dumpling into a round cake shape with your hands, and roll it into a round dumpling wrapper shape with a rolling pin.

    

11. 11 Start making dumplings.

    

12. 12 .Wrap the dumplings and place them on a lid or a large plate.

    

13. 13 In order to save time, when the dumplings are about to be wrapped, the pot is ready to boil water. After the water is boiled, pour the dumplings into the pot and start cooking the dumplings. After the pot is boiled, pour a little cold water into the pot. Dot the water twice as normal. After the water boils, the dumplings will all float.

    

14. 14 The dumplings are ready to eat!

    

15. 15 Because the students who live on campus are close to the school, they come back for lunch on Sunday and go back to school immediately (two weeks off). They asked me to fry some and take them home to share with my classmates. Prepare the frying pan, add a little oil to the hot pan, and pay attention to the low heat! Add water to the dumplings and bring to a boil over high heat, then slowly reduce to low heat.

    

16. 16 When the water in the pot is almost dry, pour a little starch water. When the starch water is almost dry, pour a little oil, so that the color of the crispy rice will be better.

    

17. 17 Take out the fried dumplings.