Pickled dumplings(zha cai shui jiao )

Pickled dumplings

Introduction:

"Some time ago, I made some pickled pork pancakes, but there are still some left at home that have not been used. Today, I decided to use it for breakfast. It's my baby's favorite dumpling. It really tastes great. "

Production steps:

Step 1: Reserve 500g pork.

Step 2: 200 g pickled mustard.

Step 3: warm dumpling powder and water to make dough.

Step 4: mince the meat and mustard mustard and add soy sauce, salt, onion and ginger powder and oil to taste.

Step 5: roll the skin of the dumplings.

Step 6: add the right amount of stuffing.

Step 7: pinch the middle.

Step 8: put your hands together, squeeze both sides to the middle, and finish the beautiful dumpling.

Step 9: bring the water to a boil and add a small amount of salt.

Step 10: add the dumplings.

Step 11: push the spatula clockwise to prevent sticking to the bottom of the pot.

Step 12: add cool water after boiling.

Step 13: add cold water three times.

Step 14: take out the dumplings and control the moisture.

Step 15: finished product drawing.

Materials required:

Dumpling powder: 600g

Pork: 500g

Mustard tuber: 200g

Oil: right amount

Salt: right amount

Soy sauce: moderate

Scallion: right amount

Sesame oil: appropriate amount

Ginger: right amount

Note: cooking dumplings is the key, the first and second cover cooking, the third open cover cooking.

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zha Cai Shui Jiao