Chinese cabbage and pork dumplings(bai cai da rou jiao zi )

Chinese cabbage and pork dumplings

Introduction:

"Chinese cabbage is essential to the table. It is slightly cold and sweet. It can nourish the stomach and generate fluid, relieve thirst, diuresis and defecate, and clear away heat and toxin. Chinese cabbage contains protein, fat, vitamins, calcium, phosphorus and other minerals, as well as a large amount of crude fiber. It is a very good healthy vegetable."

Production steps:

Step 1: prepare the ingredients

Step 2: dice the cabbage

Step 3: put salt in diced cabbage, mix well and marinate for a while

Step 4: prepare scallion and ginger foam

Step 5: put it in the meat

Step 6: start mixing meat stuffing, add salt, pepper powder, chicken essence and seasoned wine

Step 7: mix the meat well

Step 8: the cabbage is pickled at this time

Step 9: put the cabbage on the gauze

Step 10: wring out the water

Step 11: put the meat stuffing into the cabbage with water

Step 12: mix well (because the cabbage is salted, there is no need to put salt in it)

Step 13: start making dumplings (I use ready-made dumpling skins)

Step 14: this way, you can make more stuffing

Step 15: start cooking dumplings (add salt after boiling) until the dumplings float and then cook for a while

Step 16: put on the dipping dish and eat

Materials required:

Cabbage: 800g

Minced meat: 400g

Scallion: right amount

Ginger: right amount

Salt: right amount

Pepper powder: right amount

Chicken essence: appropriate amount

Old style: moderate

Cooking wine: moderate

Note: cabbage dumplings must be salted out with salt, and then the water is wrung out, so that the dumplings will not be watery.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: onion

Chinese PinYin : Bai Cai Da Rou Jiao Zi