Traditional Chinese cabbage dumplings(chuan tong jing dian bai cai rou shui jiao )

Traditional Chinese cabbage dumplings

Introduction:

"Delicious but dumplings" shows the status of dumplings in the hearts of Chinese people. Pork and cabbage dumplings are more classic in the tradition. They are delicious

Production steps:

Step 1: flour, water and dough, wake up for 10 minutes.

Step 2: finely chop the pork into stuffing.

Step 3: add soy sauce, salt, chicken essence, onion and ginger.

Step 4: mix well.

Step 5: chop the cabbage, remove the water with salt, pinch the excess water with hands, and add it to the meat.

Step 6: add peanut oil.

Step 7: stir well and the dumpling filling will be fine.

Step 8: pull the dough into small pieces.

Step 9: press flat and roll it into a round skin.

Step 10: add stuffing to the dumpling skin.

Step 11: pinch in the middle with your hand.

Step 12: the dumplings will be finished with a pinch of both hands.

Step 13: pack a lot.

Step 14: put water in the pot. After the water boils, put in the dumplings and boil them for 3 times. The boiled dumplings float and are cooked.

Step 15: dumplings out of the pot.....

Materials required:

Flour: right amount

Pork: moderate

Cabbage: moderate

Old style: moderate

Salt: right amount

Scallion: right amount

Ginger: right amount

Chicken essence: appropriate amount

Peanut oil: right amount

Note: 1, cabbage must put some salt Sha to remove excess water, otherwise dumpling filling will be water. 2. Meat dumplings should be cooked a little longer.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Chuan Tong Jing Dian Bai Cai Rou Shui Jiao