Cabbage and mutton dumplings
Overview
I haven’t eaten dumplings for a long time, so I’m going to make them today. People who love food are people who love life! !
Tags
Ingredients
Steps
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Wash and drain a cabbage and set aside
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Chop into pieces and add salt to kill
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Chop half fat and lean mutton into pieces
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Pinch dry the cabbage
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Chop cabbage, minced meat, and one green onion into a larger container
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Add salt, pepper powder in turn, the taste is very fresh, and use the clear oil to grasp it with your hands, mix well and taste it. You can adjust the amount according to your personal taste. Don’t use too little oil, otherwise it will not taste fragrant and dry!
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Mixing the dough yourself saves money compared to buying dough from outside, but also tastes better. The thickness is also easy to control, so I always make the dough myself. Add a little salt to two bowls of flour, pour water while stirring into dough. Stop adding water, otherwise it will be too soft and difficult to handle. Put the dough together, knead it vigorously, wrap it with plastic wrap or cover it with a basin. Let it rest for ten minutes and knead it twice before making it into strips
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Use a knife to cut into appropriate sizes. If you like big dumplings, divide the dough into a larger portion. Apply flour and flatten it. Roll out the dumpling wrappers. Make the edges thinner and the middle thicker. If the edges are too thick, the two layers will be pinched together to make them thicker, which will affect the taste!
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Put the filling on the rolled dough and fold it in half. Be sure to pinch it tightly, otherwise it will become a piece of soup when it is soaked in water
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Take it out of the pan, dip it in the spicy oil and vinegar and it’s ready to eat!
