Cabbage dumplings
Introduction:
Production steps:
Step 1: continue to chop the minced meat until it is sticky, put it into the pot, add cooking wine, soy sauce, sesame oil and pepper powder, stir evenly, add a small amount of water in several times, and adjust the viscosity of the minced meat.
Step 2: Chop cabbage and Lentinus edodes and put them on the plate.
Step 3: mix the flour, water and salt together to form a lump, knead them into dough by hand, and put them in the basin for 20 minutes. Put the stuffing in steps 1 and 2 together, add salt and peanut oil and stir well.
Step 4: knead the dough into strips, divide it into small pieces of the same size with a knife, roll it into the middle thick and thin dumpling skin on both sides, pack in the right amount of stuffing, and pinch it tightly.
Step 5: add water to boil in the pot, add dumplings, add half a bowl of cold water after boiling, repeat the procedure for 3 times, and turn off the fire after the last boiling.
Materials required:
Minced meat: 200g
Cabbage: 300g
Flour: 300g
Water: 150g
Salt: 1 / 4T
Scallion: 10g
Minced garlic: 10g
Zanthoxylum powder: 3 G
Cooking wine: 5g
Soy sauce: 8g
Sesame oil: 10g
Peanut oil: 20g
Note: when boiling dumplings, add half a bowl of cold water after boiling. Repeat this for 3 times, which can make the dumpling skin more tenacious, not easy to break, but also more chewy.
Production difficulty: simple
Process: boiling
Production time: one hour
Taste: salty and fresh
Chinese PinYin : Juan Xin Cai Jiao Zi
Cabbage dumplings
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