Cabbage and pork dumplings(bai cai zhu rou shui jiao )

Cabbage and pork dumplings

Introduction:

Production steps:

Step 1: prepare materials for dumpling filling

Step 2: Chop cabbage and minced meat into a large bowl, knock in an egg and add salt

Step 3: add cooking wine ～

Step 4: add oyster sauce ～～

Step 5: join the veteran

Step 6: mix well ～～

Step 7: mix well and reserve

Step 8: gradually add water to the flour

Step 9: stir into flocs with chopsticks

Step 10: mix the dough and cut into small pieces

Step 11: roll into wafer ～～

Step 12: start wrapping the skin, put it on your fingers, add a proper amount of stuffing, and then knead it

Step 13: when wrapping, the stuffing should be appropriate. Too much stuffing is easy to leak out when folding

Step 14: bring the water to a boil

Step 15: put in the dumplings again and gently push the dumplings with a shovel to avoid sticking to the bottom of the pot

Step 16: wait for the water to boil, add a little water, and then boil for three times

Step 17: dip in some soy sauce vinegar and eat it

Materials required:

Minced meat: 300g

Cabbage: 6 pieces

Flour: right amount

Water: moderate

Egg: 1

Salt: 1 teaspoon

Cooking wine: 5 teaspoons

Oyster sauce: 2 teaspoons

Old style: 1 spoonful

Note: 1. Add egg to dumpling stuffing, or only add egg white. When I have no way to deal with egg yolk, I always add the whole egg ～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: Original

Chinese PinYin : Bai Cai Zhu Rou Shui Jiao