Nutritious and delicious cabbage and pork dumplings (includes recipe for pot stickers)

Overview

Because my son’s birthday is tomorrow, I plan to make him a bowl of longevity noodles with only one stick. The noodles of the longevity noodles must be cooked properly. I will eat dumplings today, and I will leave some noodles left over for my son to make longevity noodles tomorrow. But the dumplings I made are also super delicious. I don’t eat ginger and I never use ginger in cooking. My son doesn't like eggs, so I put a lot of eggs in my noodles and dumpling fillings. More nutritious. Our family never eats chicken essence or MSG. I made powder of dried dried shrimps and cooked sesame seeds and used it as chicken stock. Isn’t it healthy again? ?

Tags

• staple food
• home cooking
• cabbage
• coriander
• egg
• flour
• homemade shrimp powder
• light soy sauce
• pork stuffing
• thirteen incense
• salt
• sesame oil

Ingredients

Steps

1. 1 First put two eggs into the pork filling, an appropriate amount of light soy sauce, an appropriate amount of shrimp skin powder, an appropriate amount of salt (just add the amount of meat filling), an appropriate amount of sesame oil, and a little thirteen spice. Stir clockwise. Then put it in the refrigerator to freeze.

   

2. 2 Roughly chop the cabbage leaves, salt them and set them aside. (Baicai forgot to take a photo)

   

3. 3 Add the remaining eggs, a little salt, and warm water to the flour and mix well. Young people may not have the energy or patience to do it all at once. You can cover it with a clean cage cloth or plastic wrap and leave it for a while. Then continue to mix evenly, repeat several times, the surface will be very smooth and even. .

   

4. 4 Take out the pickled cabbage that has shrunk in water, and wash it thoroughly (because there is already salt in the meat filling, you are afraid of saltiness, so you have to wash it twice). Then squeeze out the water and put it on the chopping board and chop it (because it needs to be chopped after marinating, so just chop it twice during marinating). Add the minced meat together with the chopped coriander and mix well. Place in the refrigerator to freeze.

   

5. 5 Take out the risen noodles, roll them into long cylindrical strips, and cut them into small pieces.

   

6. 6 Roll out the dumpling skin into a round shape.

   

7. 7 Take the dumpling filling out of the refrigerator. Pot stickers are made like dumplings. Put the dumpling filling into the dumpling skin and pinch the middle. Leave on both sides. This makes it easier to fry in a while.

   

8. 8 Make the dumplings.

   

9. 9 Mix a little flour and water to make a dough sauce, which should be thinner.

   

10. 10 Heat the oil and cool it over low heat, then put in the wrapped pot stickers (because I mainly eat dumplings at noon today, I will make a few pot stickers to show you the steps). Fry the bottom of the pot stickers until golden brown, pour in water mixed with a little flour until it is about the same height as the pot stickers, cover with a lid over low heat. Occasionally shake the pot without opening the lid. Don't let it stick to the bottom of the pot. Will be confused.

    

11. 11 When the noodle soup is almost gone, add some oil (because I added more oil when I first put the pot stickers in, and no oil later. If you make a lot of pot stickers, you still need to put some oil), fry the bottom surface over high heat, sprinkle with sesame seeds if there are any, and it is ready to serve.

    

12. 12 The dumplings are also cooked, the pot stickers are ready, and it’s time to start eating.