Chinese cabbage and three fresh dumplings(bai cai san xian shui jiao )

Chinese cabbage and three fresh dumplings

Introduction:

Production steps:

Step 1: Chop pork into stuffing.

Step 2: cut onion and ginger.

Step 3: add peanut oil, bean paste, soy sauce, five spice powder, salt and oyster sauce into the container together with the minced meat.

Step 4: remove the head of squid, use only the body of squid, wash and cut into small pieces.

Step 5: put into the prepared meat stuffing and stir well.

Step 6: wash cabbage and control water.

Step 7: chop and add a little salt to the chopped cabbage stuffing.

Step 8: marinate for 5 minutes and squeeze out the water.

Step 9: mix well with the meat.

Step 10: add an egg to the flour.

Step 11: knead the dough with proper amount of water until smooth.

Step 12: cover with wet cloth for 10 minutes.

Step 13: rub thoroughly again.

Step 14: roll the dough into dumpling skin.

Step 15: make dumplings.

Step 16: cook in a pot.

Step 17: cooked dumplings.

Materials required:

Pork: half a catty

Squid: half a catty

Cabbage: one jin

Egg: one

Flour: 800g

Water: moderate

Peanut oil: 20g

Bean paste: 10g

Oyster sauce: 5g

Onion and ginger: 15g

Five spice powder: 5g

Salt: 4 g

Soy sauce: 5g

Note: due to the addition of seafood, so dumplings to eat while hot, cold hair fishy.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bai Cai San Xian Shui Jiao