Cabbage dumplings(gan lan cai shui jiao )

Cabbage dumplings

Introduction:

"I didn't like cabbage, and I seldom buy it. This is the first time I make dumplings with cabbage. My baby only eats cabbage when eating dumplings. I can't help but the whole family have to eat them together. Unexpectedly, dumplings taste very good. Because there is a little celery in the dish, it tastes a bit like cabbage and a little more celery."

Production steps:

Step 1: first, knead the flour with proper amount of cold water to make a dough. To save energy, I kneaded it in the bread maker.

Step 2: chop the cabbage.

Step 3: chop the celery.

Step 4: Chop onion and ginger.

Step 5: put all the chopped vegetables in the basin and the mashed meat in the basin. Put all the ingredients on.

Step 6: stir into dumpling stuffing.

Step 7: take out a piece of kneaded flour, rub it into long strips, and then cut it into small pieces.

Step 8: rolling out the cake

Step 9: put the stuffing on

Step 10: fold the dumpling in half and circle it with your index finger. Press the two thumbs from both sides.

Step 11: make dumplings

Step 12: place the dumplings in order to prevent them from sticking together.

Step 13: add water to the pot and bring to a boil. Put the dumplings into the pot and cook them over high heat. When the dumplings are almost cooked, the fire will be a little slower. Watch the dumpling skin swell and become cooked.

Step 14: set a plate and serve.

Materials required:

Flour: 1000g

Cabbage: 800g

Pork puree: 400g

Celery: moderate

Scallion: right amount

Ginger: right amount

Chinese prickly ash noodles: right amount

Soy sauce: right amount

Flour paste: right amount

Salt: right amount

Sesame oil: appropriate amount

MSG: right amount

Peanut oil: right amount

Note: the nutritional value of cabbage is very high. It's good for your health to eat more at ordinary times, but it's better to put more oil in cabbage stuffing than other dishes.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Gan Lan Cai Shui Jiao