Northeast pickled cabbage dumplings(ling ren yu ba bu neng de dong bei suan cai jiao zi )

Northeast pickled cabbage dumplings

Introduction:

"I stayed in the northeast for a period of time and like to eat pickled dumplings. It's quite appetizing in this season."

Production steps:

Step 1: flour and dough, cover with a damp cloth.

Step 2: knead the noodles several times every 15 minutes, almost three times.

Step 3: slice the pork and dice it.

Step 4: pour into a basin and set aside.

Step 5: cut chives in circles.

Step 6: Chop again.

Step 7: pour into a bowl and set aside.

Step 8: wash the pickled cabbage several times, pour it into the pot and soak it for 1 h to remove the extra sour taste.

Step 9: wring out the water.

Step 10: cut into silk.

Step 11: Chop again.

Step 12: Chop ginger.

Step 13: pour into the meat.

Step 14: add salt, soy sauce, oyster sauce, chicken essence, thirteen spices and white pepper to the meat.

Step 15: pour in the chives and stir clockwise.

Step 16: finally pour in the pickled cabbage.

Step 17: pour proper amount of oil into the pan and heat it.

Step 18: pour into the pickled cabbage stuffing while it is hot.

Step 19: stir again.

Step 20: knead the dough and cut it into pieces.

Step 21: sprinkle some flour on the preparation and press it down.

Step 22: start rolling.

Step 23: rolling good dumpling skin.

Step 24: take a dumpling skin and put some stuffing in it.

Step 25: pinch it with your hand.

Step 26: pinch the thumb of both hands in the middle.

Step 27: make it a drum in the middle.

Step 28: fully wrapped dumplings.

Step 29: pour a large amount of water into the pot, boil it open, add a little salt, and then add the dumplings.

Step 30: after boiling again, pour in the right amount of cold water, repeat 3 times, then out of the pot.

Step 31: use vinegar, Laoganma chili sauce and scallion to prepare the dip.

Step 32: finished product.

Step 33: finished product.

Materials required:

Pickled cabbage: 6 pieces

Frozen pork: right amount

Flour: right amount

Chives: 6

Jiang: one

Salt: right amount

Old style: moderate

Oyster sauce: right amount

Chicken essence: appropriate amount

Thirteen spices: appropriate amount

White pepper: moderate

Oil: right amount

Vinegar: right amount

Laoganma chili sauce: right amount

Note: 1: knead the dough several times during the wake-up period to increase the strength of the dough. 2: Pickles need to be cleaned and soaked to remove the extra sour taste. 3: Frozen pork only needs to be diced, no need to chop. 4: When seasoning, because the pickled cabbage has some salty taste, so leave the pickled cabbage until the end. 5: Heat some hot oil in the pot in advance and pour it into the stuffing to increase the taste. 6: Some oyster sauce is recommended in the stuffing to increase the taste. 7: Stuffing in the mixing along a direction, easy to stir open.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: medium spicy

Chinese PinYin : Ling Ren Yu Ba Bu Neng De Dong Bei Suan Cai Jiao Zi