Cabbage and pork dumplings(bai cai zhu rou shui jiao )

Cabbage and pork dumplings

Introduction:

"Cabbage and pork stuffing is probably the most classic dumpling stuffing in northern China. Especially in winter, cold weather at home to eat a plate of cabbage pig meat dumplings, it is absolutely a kind of enjoyment

Production steps:

Step 1: add an egg to the flour.

Step 2: add proper amount of flour and knead into dough.

Step 3: cover with wet cloth and wake up for 10 minutes.

Step 4: knead to three light again.

Step 5: chop the pork into mince.

Step 6: cut onion and ginger into powder.

Step 7: put it together with the meat stuffing, add the remaining seasoning and stir well.

Step 8: chop the cabbage.

Step 9: squeeze the water and put it into the mixed meat.

Step 10: mix well.

Step 11: roll the dough into dumpling skin.

Step 12: make dumplings.

Step 13: cook in a pot.

Materials required:

Pork: 400g

Flour: 400g

Egg: 1

Water: moderate

Scallion: 15g

Ginger: 5g

Soy sauce: 10ml

Meijixian: 5ml

Peanut oil: 30ml

Salt: 6g

Wuxiangfen: 3G

Note: when mixing noodles, adding eggs can make dumpling skin eat more vigorously.

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bai Cai Zhu Rou Shui Jiao