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

Dumplings with cabbage, pork and rice

Introduction:

"Cabbage and pork dumplings are the most common kind of dumplings. The fat man added the sea rice in it, so that the stuffing is fresh and fresh. The taste of sea rice is fully added into the 100 times pork stuffing, and the dumplings are very delicious. "

Production steps:

Step 1: wash the rice and soak it in warm water for 30 minutes.

Step 2: chop the pork into mince.

Step 3: cut onion and ginger into powder.

Step 4: mix with minced meat, add seasoning and mix well.

Step 5: chop the rice.

Step 6: mix the water and the sea rice into the meat.

Step 7: wash and mince the cabbage, put the water into the meat and mix well.

Step 8: beat eggs into the flour and knead with water to form a dough.

Step 9: cover with wet cloth and wake up for 15 minutes.

Step 10: take it out and knead it to three light.

Step 11: roll the dough into dumpling skin.

Step 12: make dumplings.

Step 13: cook in a pan.

Step 14: Sheng pan, a delicious dumpling is ready.

Materials required:

Pork: 400g

Cabbage: 500g

Haimi: 25g

Flour: 500g

Egg: 1

Water: moderate

Scallion: 15g

Ginger: 5g

Wuxiangfen: 3G

Salt: 5g

Soy sauce: 10ml

Meijixian: 5ml

Peanut oil: 30ml

Note: don't pour out the water to soak the sea rice. Mix it into the sink to make it fresh.

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bai Cai Zhu Rou Hai Mi Shui Jiao