Steamed dumplings with pork and cabbage(zhu rou bai cai zheng jiao )

Steamed dumplings with pork and cabbage

Introduction:

"The biggest difference between making steamed dumplings and boiling dumplings is that steamed dumplings need to heat part of the noodles, so that the noodles are soft and the dumpling skin will not be hard after steaming. Because there are not too many concerns about boiling, compared with boiling dumplings, steamed dumplings can make the stuffing bigger and taste better

Production steps:

Materials required:

Whole wheat flour: a big bowl

Hot water: moderate

Cold water: a bowl

Pork: more than half a catty

Cabbage: half

Scallion: one tree

Ginger: how many

Cooking wine: moderate

Old style: moderate

Salt: right amount

Pepper powder: right amount

Sesame oil: appropriate amount

Oil: right amount

matters needing attention:

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zhu Rou Bai Cai Zheng Jiao