Dumplings filled with cabbage and pork(bai cai zhu rou xian jiao zi )

Dumplings filled with cabbage and pork

Introduction:

Production steps:

Step 1: wash the cabbage and cut into pieces.

Step 2: put the chopped cabbage into a clean gauze and squeeze the water out of the cabbage by hand.

Step 3: squeeze out the water of cabbage, add onion and ginger, salt, soy sauce, five spice powder, chicken essence, sesame oil, stir well.

Step 4: make a good dumpling filling.

Step 5: add a little salt into the warm water, then pour in the flour and knead it into a smooth dough. Wake up.

Step 6: take a piece of dough, roll it into long strips, and then cut it into small uniform pieces.

Step 7: sprinkle some flour, press flat by hand, and roll it into a dumpling skin with thick middle and thin periphery.

Step 8: put the stuffing into the dumpling skin.

Step 9: make a small bowl with your left hand and pinch the edge of the dumpling with your right hand to make small folds, and the dumpling will be finished.

Step 10: put the right amount of water in the pot, boil the water, pour in the dumplings, add the right amount of salt, wait for the water to boil, then add 3 small spoonfuls of cold water, boil again, see that the dumplings have come to the surface, turn off the fire, take out the dumplings with a colander. With some vinegar and mashed garlic, the taste will be more delicious!

Materials required:

Cabbage: 500g

Pork: 500g

Scallion: right amount

Ginger: right amount

Flour: right amount

Oil: right amount

Salt: right amount

Soy sauce: right amount

Five spice powder: appropriate amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: cabbage can also be Chuo a water squeeze dry water, and then chopped.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: other

Chinese PinYin : Bai Cai Zhu Rou Xian Jiao Zi