The upgrade of Waijiao and linnen dumplings(wai jiao li nen jiao zi de sheng ji chi fa bai cai zhu rou guo tie )

The upgrade of Waijiao and linnen dumplings

Introduction:

"As a northerner, pasta is very common in my family, and it is quite popular. Basically, we make steamed buns or dumplings once a week, and the stuffing is cabbage and pork stuffing. The dumplings filled with cabbage are from snacks to large ones. Especially in autumn and winter, the cabbage almost never leaves the table. Today, I'd like to make an upgraded version of dumplings with this favorite cabbage stuffing, fried in oil to the bottom of the burnt pot stickers, which are tender outside and fragrant inside. It's really fragrant to take a bite. "

Production steps:

Step 1: slowly add water to the flour and stir with chopsticks to form flocs.

Step 2: knead into a ball, cover with plastic wrap and wake up for 20 minutes.

Step 3: time to prepare the filling when the dough wakes up: wash the cabbage and cut it into small pieces after controlling the water content.

Step 4: put the cut cabbage into the pot, add a spoonful of salt, stir and marinate for a while.

Step 5: slice the pork, then cut it into small cubes, and chop it into meat stuffing.

Step 6: add chopped green onion and ginger into the minced meat, add soy sauce, salt, oyster sauce, chicken essence, sesame oil, soy sauce and five spice powder, mix well.

Step 7: salt pickled cabbage, squeeze out water with gauze, add a little sesame oil and mix well.

Step 8: mix the cabbage and meat.

Step 9: deal with the dough after the filling is done. The dough can be easily kneaded very smooth after 20 minutes.

Step 10: knead the dough into uniform strips, and then cut it into small pieces.

Step 11: roll a round dumpling skin with a rolling pin, and then roll it into an oval shape from the middle up and down.

Step 12: take a dough, put stuffing in the middle, pinch the middle, and then seal the upper part.

Step 13: knead the bottom and make it into a uniform strip.

Step 14: wrap all the dough according to the steps.

Step 15: pour a little oil into the pan, stack the paste and fry it over low heat.

Step 16: when the bottom is golden, add 2 / 3 of the water to the potstickers.

Step 17: bring to a boil over high heat and turn the lid of the pot to a medium heat.

Step 18: fry until the water is dry. After the potstickers are cooked, sprinkle with black sesame seeds.

Materials required:

Cabbage: half a tree

Pork: 200g

Flour: 300g

Ginger: 3 tablets

Onion: a paragraph

Chicken essence: 1 teaspoon

Oyster sauce: 1 tablespoon

Salt: right amount

Five spice powder: 1 teaspoon

Raw soy sauce: 1 tablespoon

Sesame oil: 1 tablespoon

Note: 1. Knead the noodles properly, so that the taste is better. 2. When kneading the dough, the first step is to knead it into a ball. After waking up for 20 minutes, it is easy to knead it until the dough is smooth. 3. Pork with fat 3 thin 7, from the knife cut out more delicious. 4. Cabbage juice easily, add salt squeeze dry water, add some oil will prevent juice.

Production difficulty: Advanced

Technology: decocting

Production time: three quarters of an hour

Taste: spiced

Chinese PinYin : Wai Jiao Li Nen Jiao Zi De Sheng Ji Chi Fa Bai Cai Zhu Rou Guo Tie