Dumplings with spring leek and cabbage(chun jiu bai cai shui jiao )

Dumplings with spring leek and cabbage

Introduction:

"For a long time, I want to put a diary about dumplings, but every time I make dumplings, it's in the evening. When the dumplings come out of the pot, it's already dark, so I can't take a clear picture. At home at the weekend, I was driven off the computer by my daughter and wandered around for several times. I don't know what to do. Looking at the bright sunshine outside the window and shining into the room, I saw the leeks I bought the day before, and suddenly had the impulse to make dumplings. So he rolled up his sleeves and said to do it. While working, he recalled the scene of being caught as a cook by a good friend more than ten years ago. I remember at that time, the northerners around me didn't have as much sense of food as the southerners. They didn't pay much attention to what they ate. During the new year's holidays, they entertained guests, except for a large plate of original seafood, and then a large plate of dumplings. So when they ate the food I made, they had a very amazing feeling. When I am a cook in my friend's house, I will inevitably come into contact with making dumplings. My friend often makes dumplings, and at the same time, he will talk about the local habits and requirements of making dumplings one by one. It is said that the old people even take making dumplings as the reference requirements when they choose their daughter-in-law. Growing up in the south, I have a good level of stuffing, but I'm not familiar with the skill of rolling skin, so I just wrap but not roll. Once, my friend encouraged me to practice rolling skin. He said that I was not born with it. Practice makes perfect. Just take your time. So I agreed. A friend can roll out a piece of skin skillfully, and I have to roll it out again and again with the noodles, so that I can barely roll out a piece of skin. Suddenly, my friend looked at my hand and said, "how can you roll it backwards?" This sentence has changed my life that I can't roll dumpling skin. I immediately changed the direction of rolling, and became a skilled worker in an instant. It's nearly 20 years since I left my hometown for Beijing. I still remember her teaching me how to make dumplings. After that, I learned from other friends and colleagues' home for the best experience of making dumplings. I went to the kitchen for nearly 20 years. I, in the spring, could say to the chef very proudly: I have become a master of dumplings, ha ha... I like to use high flour dumplings, its high gluten content, dumpling skin smooth and elastic, not easy to break. Spring leek, nutrition is very good, although this dumpling ingredients are very simple, but the taste is particularly fragrant

Production steps:

Materials required:

High flour: 750g

Refined meat: 500g

Leek: 630g

Cabbage: 500g

Haimi: 20g

Salt: a little

Raw soy sauce: a spoonful

Old style: two spoonfuls

Pepper powder: a little

White pepper: a little

Chicken essence: a little

Cooked peanut oil: 100g

Garlic: 3 cloves

Ginger: 15g

MSG: right amount

matters needing attention:

Production difficulty: ordinary

Process: mixing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Chun Jiu Bai Cai Shui Jiao