Pork dumplings with pickled vegetables(suan cai zhu rou jiao zi )

Pork dumplings with pickled vegetables

Introduction:

"Today is the winter solstice. Every year, the streets are full of the smell of winter solstice. Supermarkets and dumpling shops are full of people queuing up to buy and eat dumplings. Yesterday, the media also reported that a dumpling shop sold more than a ton of dumplings a day, which shows how popular the winter solstice is. It is said that the custom of eating dog meat in the winter solstice began in the Han Dynasty. It is said that Liu Bang, the emperor of the Han Dynasty, ate the dog meat cooked by fan Kuai on the day of the winter solstice. He thought it tasted delicious and was full of praise. Since then, the custom of eating dog meat in the winter solstice has been formed among the people. Now people eat dog meat, mutton and all kinds of tonic food on the day of winter solstice in order to have a good omen for the coming year. There is also a legend that if you don't eat dumplings in the winter solstice, you will lose your ears. My mother has said since I can remember that no matter what the legend is, I hope good luck will always be there in the coming year! "

Production steps:

Step 1: add water to the flour to make a smooth dough

Step 2: wrap with fresh-keeping bag and wake up for more than 20 minutes

Step 3: rinse the pickled cabbage, squeeze out the water and cut it into small pieces

Step 4: slice the hind leg of the pig,

Step 5: wash scallion, cut ginger, peel and slice

Step 6: wash according to the instructions of the dumpling cooking machine, install all kinds of accessories, put these ingredients in the dumpling cooking machine, and add some sesame oil,

Step 7: put the "separation handle" into the rod at the top of the "safety cover", slide down until it is fixed, and turn the handle clockwise to cut the ingredients. When the ingredients pile up or the shredding cloth is smooth. It can be rotated counterclockwise for one turn and then clockwise

Step 8: cut the filling in a moment

Step 9: pour the minced stuffing into the basin, add sauce, oil, salt, chicken essence and five spice powder,

Step 10: stir well and marinate for a while

Step 11: knead the dough again and divide it into small dosage forms

Step 12: press into a small round cake by hand, roll it into a round piece and add stuffing,

Step 13: make dumplings

Step 14: bring the water to a boil and add dumplings,

Step 15: until the dumplings float, swell, pick up, sticky seasoning to eat

Materials required:

Pig hind legs: 400

Sauerkraut: 400

Scallion: 100

Flour: 500

Soy sauce: right amount

Sesame oil: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Five spice powder: appropriate amount

Ginger: right amount

Note: when shredding meat, add some egg liquid or oil, it will be easier. The meat is sliced or sliced in advance (thumb size is the best). Fat meat is easy to slip, so it should be cut smaller. The meat should be chopped together with vegetables, and the effect is better. Sauerkraut likes more oil, so it's better to use the meat suitable for fat and thin

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: sour and salty

Chinese PinYin : Suan Cai Zhu Rou Jiao Zi