Pickled cabbage dumplings
Overview
Pork and pickled cabbage dumplings are a special staple food. The main ingredients are pork, Northeastern pickled cabbage, flour and so on. The taste is slightly sour and the fragrance is extremely delicious, which is very popular among the public!
Tags
Ingredients
Steps
-
Put an appropriate amount of flour into a container, add an appropriate amount of water and stir evenly until there is no dry flour. Knead into a dough and let it rest for more than 30 minutes. Knead once in the middle to make the surface of the dough smooth
-
Rinse half a piece of Northeastern pickled cabbage with water. If you don't like it too sour, you can soak it in water for a while.
-
Rinse a piece of pork that is fat and thin with warm water. Chop or mince it into minced meat and put it into a container. Add appropriate amounts of salt, cooking wine, oyster sauce, sesame oil, soy sauce, and thirteen incense. Because pickled sauerkraut is very oil-absorbent, pour in a little more vegetable oil. Use chopsticks to stir evenly in one direction. You can add an appropriate amount of water according to your preference
-
Take an appropriate amount of green onions and ginger, peel off the skin and clean them. Chop them into minced green onions and ginger respectively and put them into the meat filling. Continue to stir evenly with chopsticks to make the meat filling more flavorful
-
Wash the sauerkraut, squeeze out the water and chop into fine pieces
-
Squeeze the water out of the minced sauerkraut appropriately according to the consistency of the meat filling, put it into a container for marinating the meat filling, and stir evenly in one direction with chopsticks
-
Sprinkle a layer of dry flour on a chopping board, take a piece of dough that has risen and knead it into a long strip, and cut it into evenly sized dough pieces with a knife
-
Sprinkle a layer of dry flour on the cut dough, roll it into a round shape and flatten it, then roll it out into a thin dumpling skin with a thicker middle
-
Put enough fillings in the middle of the dumpling wrapper, fold the dumpling wrapper in half and hold it tightly with both hands
-
The dumplings are finished!
-
Add water to the pot and bring to a boil. Add the dumplings. Use the back of a spoon to gently push the dumplings around to prevent them from sticking to the bottom of the pot
-
After boiling again, add cold water and boil twice. Be sure to cover the pot when you finish boiling
-
Cook until the dumplings float and their bellies are swollen, then they are ripe
-
Plate it!
-
Start enjoying
