Dumplings with cabbage, sea rice and pork(bai cai hai mi zhu rou shui jiao )

Dumplings with cabbage, sea rice and pork

Introduction:

"What I like most in pasta is dumplings. I can't eat enough. Ordinary cabbage pork stuffing, plus some delicious sea rice, the taste immediately has a great improvement

Production steps:

Step 1: chop the pork into mince.

Step 2: cut onion and ginger.

Step 3: put the minced meat, onion and ginger into the pot, add seasoning and mix well.

Step 4: chop the soaked rice.

Step 5: put the water soaked with sea rice into the meat stuffing and mix well.

Step 6: wash and chop the cabbage.

Step 7: squeeze the water into the meat and mix well.

Step 8: add eggs and water into the flour and knead into dough. Knead until "three lights" after 15 minutes.

Step 9: roll the dough into dumpling skin.

Step 10: make dumplings.

Step 11: cook in a pot.

Materials required:

Cabbage: 600g

Pork: 400g

Haimi: 20g

Flour: 600g

Egg: one

Water: moderate

Scallion: 20g

Ginger: 10g

Soy sauce: 10ml

Meijixian: 10ml

Wuxiangfen: 3G

Salt: 6g

Peanut oil: 35ml

Note: mix the meat in one direction. Don't pour out the water to soak the sea rice. It can be used to mix the meat stuffing to improve the taste.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bai Cai Hai Mi Zhu Rou Shui Jiao