How to make cabbage stuffed dumplings, how to make cabbage stuffed dumplings

Cabbage-stuffed dumplings].

Ingredients: Chinese cabbage, pork, green onion and ginger water, salt, light soy sauce, oyster sauce, pepper, sugar, sesame oil. Steps:

Step 1: Chop the pork into meat filling, then prepare half a bowl of green onion and ginger water, cut some green onion segments and ginger slices, soak them in boiling water for 10 minutes, and make green onion and ginger water, add the green onion and ginger water to the pork filling, stir evenly every time, and finally stir the meat filling to the state of starch, which can not only remove the fishy smell of pork, but also play the role of tenderizing meat, and the adjusted meat filling will be extraordinarily tender and juicy.

Step 2: Then we add an appropriate amount of salt, light soy sauce, oyster sauce, pepper and sugar to the minced meat to enhance the freshness, stir and start processing the Chinese cabbage.

Step 3: Remove the old leaves from the cabbage, break off the fresh leaves, clean them, then blanch them in a pot under boiling water, blanch them until the cabbage is broken, then remove the supercooled water, then drain the water, chop and set aside; Blanching is to remove the strange smell from the cabbage, and it will taste more refreshing.

Step 4: Then we put the chopped cabbage into the mixed meat filling, stir it well in one direction, and finally add some oil and mix well, and our filling is ready.

Step 5: Then we will roll the dough that has been reconciled and proofed in advance into long strips, cut it into small pieces, roll it into a dumpling wrapper, wrap an appropriate amount of cabbage stuffing in the dumpling wrapper, and then wrap it tightly, and cook it in a pot under boiling water after all the wrapping is done.

Tips: When adjusting the cabbage filling, you must pay attention to it, if your dumpling filling has more meat and less cabbage, then you can squeeze the water in the cabbage a little, because the remaining moisture will be absorbed by the pork, so that the dumpling filling will be very tender and juicy. And if you adjust the dumpling stuffing meat and more cabbage, it is to squeeze the water in the cabbage, otherwise the cabbage will be too much water, not only is it not easy to wrap, it is easy to expose the filling, and it is not delicious.

Cabbage-stuffed dumplings.

Ingredients: Appropriate amount of flour, 500 grams of ground pork, 1 baby cabbage, 2 green onions, appropriate amount of ginger, 2 spoons of light soy sauce, appropriate amount of refined salt, 2 spoons of chicken essence, 1 spoonful of sesame oil, 2 spoons of spicy fresh.

Cooking steps:1Wash and set aside.

2.Chop the green onion and ginger and set aside.

3.Chopped baby cabbage and chopped green onion and minced ginger put together.

4.Put the beaten minced pork in a pot of chopped vegetables.

5.Add light soy sauce, salt, chicken essence to season spicy fresh and sesame oil, stir well, baby cabbage is more watery, it is recommended to put it in the refrigerator for refrigeration.

6.Add an appropriate amount of flour to the basin and stir slowly with water.

7.After the flour is mixed into a ** shape, add a little water, and knead the dough into a smooth dough by hand.

8.Knead into a dough and set aside.

9.The dough is divided into several pieces, kneaded into long thin strips, then cut into small pieces and rolled out into a round dough with a rolling pin. Put the mixed dumpling filling, use chopsticks to put it on the rushed dough, fold it in half, and wrap it!

Ingredients: 250 grams of wheat rich and strong flour, 250 grams of mutton (fat and lean), 300 grams of Chinese cabbage (small white mouth), 500 grams of dried shrimp.

Seasoning: 30 grams of green onions, 20 grams of ginger, 30 grams of peanut oil, 3 grams of salt, 2 grams of monosodium glutamate, 5 grams of soy sauce, 5 grams of garlic (white skin), 5 grams of sesame oil, 5 grams of vinegar.

500 grams of net mutton, 50 grams of minced ginger, 50 grams of minced green onions, 5 grams of Sichuan pepper, 2 eggs, 5 grams of refined salt, 3 grams of pepper, 15 grams of cooking wine, 20 grams of soy sauce, 25 grams of sesame oil, 25 grams of peanut oil.

Preparation method: 1. Wash the mutton and chop it into fine grains; Wash the chives and finely chop them; Szechuan pepper is soaked in boiling water to make pepper water.

2. Mix the minced mutton with minced ginger, minced green onion, refined salt, pepper, cooking wine, soy sauce, pepper water, egg liquid, then add sesame oil and peanut oil and mix well, and finally add minced leeks and mix well.

Note: 1. The smell of mutton is strong, so it is necessary to add pepper water to remove the smell, and the amount of minced ginger should also be increased.

2. The minced chives should be added last. If there is no leek, you can also use celery and coriander instead.

Method. Cabbage and mutton dumplings are made of main ingredients: wheat rich and strong flour, mutton (fat and thin), Chinese cabbage (small white mouth), dried shrimp, seasoning: green onions, ginger, peanut oil, salt, monosodium glutamate, soy sauce, garlic (white skin), sesame oil, vinegar made of food.

1.Chop the lamb finely pureed, mince the fatty meat, chop the Chinese cabbage finely, and squeeze the water slightly.

2.Add minced green onion and ginger, soy sauce, salt and monosodium glutamate to the minced meat and stir well, add cabbage, minced sea rice, peanut oil and sesame oil and mix well.

2) Chop the mutton, chop the ginger and green onion into minced pieces, mix well with soy sauce, sesame oil and salt and set aside. Wash the cabbage, drain the water, chop it, squeeze out the water slightly, beat it into the meat filling, and mix well.

The cabbage is crushed with a dumpling filling machine, and after the water is squeezed out with an appropriate amount of salt, it can be added to the meat stuffed buns or dumplings.

A delicious way to make cabbage-stuffed dumplings

Pork cabbage and leek stuffed dumplings.

Ingredients required: 1 kg of pork, 1 kg of nine vegetables, appropriate amount of cabbage, 100 grams of soybean oil, 5 grams of salt, 1 tablespoon of oyster sauce, 20 grams of minced ginger, 5 grams of light soy sauce, 5 grams of dark soy sauce, 5 grams of cooking wine, 2 grams of thirteen spices, 2 grams of white pepper, 2 grams of monosodium glutamate, 150 grams of warm water

Steps:1Choose pork foreleg meat with 7 points lean meat, 3 points fatty meat, or you can use pork belly, peel the pork, and then cut it into small pieces.

2.Then cut the pork into minced meat. Buy pork stuffing and make it yourself at home, eat it with confidence, add soybean oil to the pot and heat it, heat it until it smokes, turn off the heat, and let the oil cool for later use.

3.Put the minced meat into a large bowl, add half of the cooled oil, then add minced ginger, white pepper, oyster sauce, thirteen spices, cooking wine, sugar, monosodium glutamate, light soy sauce, dark soy sauce, and stir well with chopsticks. Use chopsticks to stir the minced meat in a clockwise direction, stirring while adding warm water in batches until all the warm water is stirred into the minced meat, and then adding salt to stir the minced meat until it is strong and becomes sticky.

Put the mixed meat filling in the refrigerator and refrigerate for about 30 minutes, so that the meat filling and all the seasonings have a full integration and marinating process.

4.Wash the cabbage and cabbage, drain the water, and then chop the cabbage and cabbage into minced pieces.

5.Put the nine vegetables in a pot, add the remaining half of the oil, mix well, and wrap the nine vegetables with a layer of oil, so that the water will not be salted when mixing the filling. This is a trick for making nine-dish dumplings without water.

6.Put the adjusted meat filling into the nine-vegetable basin, stir it well with chopsticks, and the cabbage and nine-vegetable pork filling will be adjusted.

7.Wrap the dumplings, cook them and eat.

Tips: After the nine vegetables are washed, drain the water, do not have water, mix the oil after cutting, so that the surface of the nine vegetables is covered with a layer of oil film, and the water will not be pickled when mixing the filling. Mix the dumplings stuffed with cabbage and don't put green onions.

Ingredients: Appropriate amount of flour, appropriate amount of water, appropriate amount of pork, appropriate amount of cabbage, 1 egg, appropriate amount of oil

Salt to taste, soy sauce to taste, oyster sauce to a please, thirteen spices to please, chicken essence a please, chopped green onion, minced ginger a please.

Step 1 ] First of all, mix the noodles, because it is a boiled dumpling, so put a little salt and an egg when mixing the noodles, add water and noodles.

Cooked dumplings will be very slippery and chewy;

2 ] After forming the dough, make the dumpling filling for 20 minutes;

3 ] The pork stuffed with dumplings is made of the front groove, and the ratio is about 8:2, and then peeled and chopped into a filling;

4 ] Add salt, chicken essence, oil consumption, soy sauce, thirteen spices to taste, stir clockwise;

5 ] Add chopped green onion and minced ginger, stir well, cover and set aside;

6 ] Reprocess the cabbage Wash the leaves of the Chinese cabbage;

7] Cut into evenly wide strips one finger width;

8] Blanch in boiling water for about one minute to remove the fishy smell of vegetables;

9 ] Then put it in cold water for a while;

10 ] Chop into chopped cabbage The specific degree depends on your preference Just like minced meat Some people like to eat larger meat;

Put the chopped cabbage in a clean gauze and squeeze out the water; (Cabbage is easy to get out of the water).

12 ] Don't be too dry, it doesn't taste good, leave a little vegetable juice;

13 ] Put the squeezed cabbage and pork stuffing together Add an appropriate amount of oil;

14 ] Stir well and cover for later use;

15 ] Then knead the flour into a mixture;

16] Roll out into a dumpling wrapper with thick middle and thin edges;

17 ] Put an appropriate amount of dumpling filling in the middle;

18 ] Mom's wrapping method is to fold it in half first, with a pleat in the middle and a small pleat next to it;

19 ] Boil water in a pot and boil the dumplings in two and wait for the dumplings to float;

20 ] Put it on the steaming curtain to drizzle the water;

21 ] Finished, serve on a plate.

The practice of cabbage stuffed dumplings is relatively simple, first of all, we have to prepare the seasonings we need, such as pork, cabbage, flour, eggs, etc., to make the dumpling skin and dumpling filling together, the first thing we have to do is to wash the cabbage and chop it, and then sprinkle it with some salt, and be sure to squeeze out the water in the cabbage.

Next, cut the pork into meat filling, add minced green onion and ginger, and mix well with some seasonings, and then add cabbage, mix the cabbage and pork well, so that we can match meat and vegetables when eating.

Let's introduce the method of dumpling skin, first of all, we must prepare the flour, we can add some eggs to the flour, and a little salt, and then knead the flour into a relatively smooth dough, after the dough is kneaded, it must be placed for half an hour to let it think about it fully, and then roll it into a small agent to roll it into a dumpling skin. We need to be very skillful when rolling the dumpling dough, holding the rolling pin in one hand and dragging one end of the dough with the other, and turning the dumpling dough in a circle while rolling. The dumpling skin rolled out in this way is round, and after we roll out the dumpling skin, wrap the filling into the dumpling, the way of wrapping dumplings in each place is also different, as long as the dumpling skin is pinched tightly, hold out a better looking shape, and then we can go into the water, cooking dumplings is also a very skillful way, we add some cold water after the water boils, and then wait for the water to boil again, this way to repeat the dumplings three times before they are cooked.

1. Heat the oil and let it cool;

2. After blanching the cabbage, soak it in cold water;

3. Add the meat filling, the miso and the sweet noodle sauce, and stir in one direction;

4. Add large powder and pepper powder and an appropriate amount of monosodium glutamate, and stir in one direction;

5. Finely chop green onion and ginger;

6. Put the green onion and minced ginger into the cooled oil;

7. Add the stirred meat filling to the oil and stir in one direction;

8. Chop the cabbage and wash it twice;

9. Dry the cabbage and add it to the meat filling;

10. Stir evenly in one direction;

11. Wake up the dough, rub it long, pull the machine, and roll the skin;

12. Stuffing and molding.

13. Cook the dumplings and put them on a plate.

Ingredients:

Ingredients: 400g pork, 500g cabbage, 1 egg, 500g flour Seasoning: peanut oil 30ml, salt 5g, soy sauce 10ml, green onion 10g, ginger 5g, oyster sauce 5ml, five-spice powder 3g

Method.

1.Pork minced into minced meat.

2.Finely chop the green onion and ginger separately.

3.Mix with the minced meat, add the remaining seasoning, and stir well.

4.Chop the cabbage.

5.Take a sip of water.

6.Add to the minced meat and mix well.

7.Add eggs to the flour.

8.Add an appropriate amount of water and knead into a dough.

9.Cover with a wet dragon cloth and wake for 15 minutes.

10.Then knead until three lights, so that the dough is reconciled.

11.Roll out the kneaned dough into a dumpling wrapper.

12.Wrap into dumplings.

13.Cook in a saucepan.

14.Serve the plate and a delicious dumpling is ready.

Ingredients: 250g of lean pork, 4 slices of cabbage, 30 pieces of dumpling skin, 1 green onion, 2 spoons of salt, 1 spoon of chicken essence, 1 spoon of pepper, 1 tablespoon of steamed buns, 1 tablespoon of dumpling filling, 1 tablespoon of cooking oil, 2 tablespoons of sesame oil, 1 tablespoon of sugar.

Steps. Step 11 of the preparation of pork cabbage dumplingsChop the cabbage first, add salt and kill for 5 minutes.

Step 22 of the preparation of pork cabbage dumplingsThen, add cold water and soak for 1, 2 minutes.

Step 33 of the preparation of pork cabbage dumplingsRemove with a colander and dry.

Step 44 of the preparation of pork cabbage dumplingsDry them and put them in a basin for later use.

Step 55 of the preparation of pork cabbage dumplingsPut in the minced meat, cabbage, chopped green onions.

Step 66 of the preparation of pork cabbage dumplingsAdd the seasoning and stir well, and the filling is ready.

Step 77 of the preparation of pork cabbage dumplingsI started to wrap it, and I didn't wrap it anymore Everyone has a different wrapping method Directly on the finished product, I wrapped 30 pork cabbage. The rest are three fresh, so it looks like there are more dumplings.

Step 88 of the preparation of pork cabbage dumplingsLet's take a close-up of pork cabbage dripping

Step 99 of the preparation of pork cabbage dumplingsStart boiling, make water in the pot, put 1 tablespoon of salt in it, and boil the dumplings.

Put the dumplings in, stir the pan, turn the frying spoon over, put the welts into the pan, stir so as not to touch the pan. Stamped. For the first time to boil, add a bowl of cold water to it and continue to cover and cook. The second time to boil, add another bowl of cold water, cover and cook, the third time to boil, open the lid and cook for 1-2 minutes

Pork cabbage dumplings are prepared in step 1010It's already floated up and ready to be fished out.

Pork cabbage dumplings step 1111I took it out with a fence, and I took a bite of it

Step 1212 of the preparation of pork cabbage dumplingsLarge stuffing inside

It's nice to have a sour and spicy garlic sauce.