Purple cabbage meat dumplings(zi gan lan cai rou shui jiao )

Purple cabbage meat dumplings

Introduction:

Production steps:

Step 1: mix 350 grams of flour with 120 grams of warm water, knead into a smooth dough, cover with plastic wrap and wake up for one hour.

Step 2: wash the purple cabbage and cut it into small pieces. Prepare the minced pork for use.

Step 3: except corn oil and seasoning salt, put all seasonings into minced pork and stir clockwise.

Step 4: squeeze the water out of the chopped purple cabbage, mix the minced meat well, add a little seasoning salt to taste, and finally mix with corn oil.

Step 5: knead the dough into long strips and cut it into a small dosage of about 10 grams. Roll it open and pack in the right amount of stuffing.

Step 6: first put the middle together, and then gently pinch.

Step 7: fold with your right hand along the side to the middle.

Step 8: after kneading to the middle, knead it from the left side to the middle to form a fold. After kneading, press it gently, and the dumplings will be finished.

Step 9: after the dumplings are made, they can be cooked in the pot. Generally, it's a pot under water. After boiling, add cold water three times continuously. When all the dumplings float, you can eat them.

Materials required:

Purple cabbage: 250g

Minced pork: 180g

Common flour: 350g

Ginger: right amount

Cooking wine: moderate

Sesame oil: a little

Corn oil: right amount

Chicken essence: appropriate amount

Soy sauce: moderate

Seasoning salt: a little

Scallion: right amount

White pepper: right amount

Note: do not add water when mixing with stuffing, because vegetables will produce some water. In addition, the final purpose of putting corn oil is to let the oil cover the stuffing, so as to avoid water.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zi Gan Lan Cai Rou Shui Jiao