Cabbage and pork dumplings(bai cai zhu rou shui jiao )

Cabbage and pork dumplings

Introduction:

"Today is the new year, and dumplings are indispensable. Dumplings in the new year are eaten and made now. My family usually uses Chinese cabbage as stuffing. Jiaozhou Chinese cabbage is the most popular in Qingdao. Jiaozhou Chinese cabbage is tender and thin, milky white, delicious, and has fine fiber. The core of Chinese cabbage is yellow, which is used to make dumplings. It's really fresh, fragrant and beautiful. Chinese cabbage and pork dumplings are basically the main dumplings of the new year."

Production steps:

Step 1: prepare pork stuffing and minced green onion; choose fat and thin pork stuffing, three parts fat and seven parts thin;

Step 2: the core of Jiaozhou Chinese cabbage was selected, and only the side part was used;

Step 3: after the cabbage is washed, wipe the bed to pieces;

Step 4: add 2 spoonfuls of salt to remove the moisture from the cabbage;

Step 5: put minced green onion and a small spoon of ginger powder into the pork stuffing;

Step 6: add 2 tbsp soy sauce;

Step 7: add a spoonful of salt;

Step 8: stir evenly with tools;

Step 9: finally, put in a tablespoon of peanut oil, stir well and set aside;

Step 10: the cabbage has been killed out of water, gently grasp the water with your hand;

Step 11: put a large spoon of peanut oil into the cabbage, and stir well;

Step 12: mix pork stuffing with cabbage stuffing, and stir well;

Step 13: make dumplings in various shapes according to your preference; at the same time, boil water in a pot;

Step 14: after boiling, put in the dumplings, gently push the dumplings along the edge of the pot with a spoon to avoid sticking to the bottom. Boil them three times in a row. We call it boiling three times. Finally, add a little cold water. After boiling again, take out the dumplings;

Step 15: when I eat dumplings on the table, I like to eat them with vinegar.

Materials required:

Dumpling skin: 750g

Pork stuffing: 400g

Cabbage core: 1000g

Peanut oil: 2 tablespoons

Salt: 3 teaspoons

Ginger powder: 1 teaspoon

Onion powder: appropriate amount

Soy sauce: 2 tbsp

Note: cabbage do not dry water, gently a clutch can, pork stuffing do not want to draw water, cabbage will continue to water, steamed and stirred in the meat; cabbage pork dumplings now eat now package, not overnight.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: other

Chinese PinYin : Bai Cai Zhu Rou Shui Jiao