Pork cabbage dumplings filling steps, how to adjust the filling of Chinese cabbage pork dumplings

The pork and cabbage dumpling filling is a combination of pork and cabbage. Pork is rich in protein and nutrients needed by the human body, while cabbage is rich in dietary fiber, so the combination of these two ingredients is actually better for health and nutrition.

First, the method: 1Wash the pork and chop it into a puree. Wash the green onion and ginger and chop them separately.

2.After washing and chopping the Chinese cabbage, mix well with oil.

3.Pour the minced meat, chopped green onion and minced ginger into the cabbage, beat in the eggs, and stir clockwise.

4.When the filling is gelatinized, add cooking wine, salt, sesame oil, mix well and then make dumplings.

Note: Why is the Chinese cabbage washed and chopped and mixed well with oil? Cabbage has a lot of water, and it is easy to get out of the filling to make water, an effective method (suitable for all kinds of vegetables):

First, put a little cooking oil (vegetable oil or sesame oil) and stir the cut vegetables, and stir well in adding meat, green onions, ginger and other seasonings, so that the stuffing is not easy to come out of the water, and the nutrition will not be lost. The reason is that the ready-to-put edible oil wraps the vegetables, and the moisture is not easy to escape, and the moisture of the vegetables is squeezed out, and it is a pity to lose too much nutrition. Also, Chinese cabbage should not be chopped too finely.

Second, the steps. 1.Chop the cabbage first, add salt and kill for 5 minutes.

2.Then, add cold water and soak for 1, 2 minutes.

3.Remove with a colander and dry.

4.Dry them and put them in a basin for later use.

5.Put in the minced meat, cabbage, chopped green onions.

6.Add the seasoning and stir well, and the filling is ready.

7.I started wrapping, I wrapped 30 pork cabbage. The rest are three fresh, so it looks like there are more dumplings.

8.Start boiling, make water in the pot, put 1 tablespoon of salt in it, and boil the dumplings.

9. Put the dumplings in, stir the pot, turn the stir-fry spoon over, put the welt into the pot, stir to avoid touching the pot. 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

10. The pork and cabbage dumplings have floated to the surface of the water, and they can be fished out.

How to adjust the filling of cabbage pork dumplings delicious? Try this method, it's not fishy, it's not greasy, it's too fragrant.

1. Cabbage pork dumplings are a delicacy, the main ingredients are flour, pork, Chinese cabbage, dried shrimp and so on.

3. Let's start with the ingredients you need:

Flour, cabbage, minced meat, shallots.

4. Add a little salt to the flour first, add warm water and mix thoroughly, pour the warm water in parts, then knead it into a dough by hand, let it rise for ten minutes, break off the leaves of the Chinese cabbage, cut it into strips first, and then chop it. Put two spoonfuls of salt on the chopped Chinese cabbage, kill the excess water of the Chinese cabbage, rub it with your hands, and wait for it for ten minutes.

5. When the time is up, squeeze out the water, put the Chinese cabbage and minced meat into the basin together, then add minced green onions, a spoonful of salt, and a spoonful of sugar to enhance the freshness, add some oyster sauce to increase the freshness, a little pepper, and knead evenly. Apply a layer of salad oil to the cutting board, take out the dough and knead it until smooth.

6. After kneading until smooth, dig a hole in the middle, stretch it into a long strip, take off the dough of uniform size, knead it evenly, flatten it, and then prepare a little dry flour, roll it into a thin layer of skin with a rolling pin, take out the rolled dough, put the adjusted filling into the middle of the skin, fold it in the middle, and press it with a tiger's mouth on both sides.

7. After the water boils, put in the dumplings, cover the pot, add cold water twice during the boil, and float up to eat.

8. Lean meat mainly contains protein, fat, vitamins B1 and B2, phosphorus, calcium, iron, etc., and the latter content is more than fatty meat.

Pork cabbage dumpling stuffing method.

First, the flour is enlarged in a basin, stirred with chopsticks while adding water to form a flocculent shape, and then kneaded into a dough with a moderate firmness by hand. At this time, it doesn't matter if the dough is not smooth, cover the kneaded dough with a damp cloth or plastic wrap for 20-30 minutes. In this way, when making dumplings, it is easy to roll the skin and fill, and the dumplings made are chewy and not easy to break.

Wash and chop the cabbage, add a little salt, stir well, set aside and wait for the water to come out, then scoop up and squeeze out the water. Note: Squeeze out the dish.

Soak the sea rice in boiling water for 15 minutes, then wash and chop;

After washing the pork front leg meat, cut it into thin slices, cut into thin strips, and cut into small cubes, and then chop it into minced meat repeatedly and vigorously; Wash and chop the green onion and ginger;

Add minced green onion and ginger, cooking wine, soy sauce, white pepper, sesame oil, sugar, and salt to the meat filling, stir vigorously in one direction with chopsticks, and add the squeezed cabbage juice in batches (if the cabbage juice is not enough, use water) until the meat filling is evenly stirred;

Finally, add the processed cabbage and sea rice to the mixed meat filling, add salt to adjust the saltiness, stir well, and the pork and cabbage filling is adjusted.

Take out the dough, sprinkle some dry flour on the panel, and knead the dough vigorously until the surface is smooth;

Divide the dough into several portions, take one portion (cover the rest with a damp cloth or plastic wrap to prevent air drying), knead into long strips, make a mixture, roll out into a dumpling skin, wrap in pork and cabbage filling, and knead into dumplings. Repeat this until all the noodles and fillings are used up;

Make a pot of water, boil the water and put the dumplings in one direction, and gently push the dumplings in one direction with the fence to prevent them from sticking to the bottom of the pot. Cover the pot, wait for the water to boil, add half a bowl of cold water, and bring the water to a boil again and add another half bowl of cold water, adding water three times. When all the dumplings are floating and bulging, they can be fished out and eaten.

Speaking of dumplings, northerners love to eat, there are many kinds of dumplings filling, today we will share with you a cabbage and pork stuffed dumplings, the method is super simple, the taste is very good. Delicious, nutritious and delicious, let's take a look.

First of all, adjust the dough. Add an appropriate amount of flour to the basin, add an appropriate amount of warm water, stir into a dough that does not stick to your hands, and let it rise for 10 minutes.

Next, mix a filling, prepare the ingredients, a cabbage, a piece of pork belly, and some shiitake mushrooms, and clean them.

First, chop the cabbage into minced pieces, put it in a pot, add a little salt, marinate for 10-15 minutes. Then cut the meat into minced meat, then cut some shiitake mushrooms and mince them, put the shiitake mushrooms and minced meat together and chop them again.

At this time, after the cabbage is pickled, we use a cloth to squeeze out the water in the cabbage. Then put it together with the shiitake mushroom meat and continue to chop, and put the minced meat in a bowl after chopping.

Add a little minced ginger, a little cooking wine, and a little soy sauce. Add a pinch of sugar, a pinch of salt, and a pinch of pepper. Put a little pepper oil, it is not easy to get out of the water, it tastes more fragrant, stir evenly in one direction and set aside.

Then press the plate and sprinkle a little dry flour, knead the awakened dough, drain the gas, and knead it into long strips. Cut into evenly sized dough pieces, roll them out into thin slices, and start the filling.

After wrapping, boil the water, put the dumplings into the water after boiling, and gently pluck it with a spatula to avoid sticking. After the water is boiled, add a little cold water and boil again to cook the dumplings.

Take it out and put it on a plate, add a little garlic juice, and you can start eating, it tastes great.

If you like it, try it out, and we'll see you next time.

Authentic pork cabbage filling.

10 ways to make pork white radish filling.

How to adjust the stuffing with cabbage and pork.

How to mix cabbage and meat stuffed dumplings.

Chef Wang Gang pork filling.

Ingredients: 500g cabbage, 1000g pork, 300g flour Auxiliary materials: appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of thirteen spices, appropriate amount of green onions, appropriate amount of ginger.

Steps:1Wash the pork and cut it into cubes and puree.

2.Wash the cabbage and finely chop.

3.Add a pinch of salt to the cabbage and marinate the water from the cabbage.

4.Add an appropriate amount of water to the meat puree and turn it in one direction.

5.Finely chop the ginger and finely chop the green onions.

6.Add minced ginger, add an appropriate amount of salt, and thirteen spices to the prepared meat filling.

7.Add the chopped green onions.

8.Add an appropriate amount of soy sauce and stir up.

9.Add the squeezed cabbage to the minced meat and mix thoroughly.

10.Add the flour to warm water and knead it into a smooth dough.

11.Cut the dough into small pieces and roll them out into dumpling wrappers.

12.Take an appropriate amount of the rush filling and put it in the middle of the dumpling wrapper to form a dumpling.

13.When the dumplings are finished, take the pot and boil the hot water first.

14.After the hot water in the pot is boiled, put in the dumplings, add a little cold water after the water boils, and then wait for the water to boil before putting it, so that after putting the cold water three times, the dumplings are cooked when the water is boiled again.

Ingredients: appropriate amount of meat filling, appropriate amount of cabbage, appropriate amount of dumpling skin.

Excipients: appropriate amount of minced green onion and ginger, ingredients, appropriate amount of salt, appropriate amount of sugar, appropriate amount of chicken essence, appropriate amount of pepper, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of water, appropriate amount of salad oil.

Steps: 1. Add salt, sugar, chicken essence, pepper, cooking wine, dark soy sauce, light soy sauce and salad oil to the pork filling, and stir well.

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2. Blanch the cabbage, drain the water, chop it, and then squeeze out the water.

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3. Chop the green onion and ginger and stir in the pork filling with the cabbage.

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4. Stir in one direction, and then add a little water and stir in batches to make it stronger.

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5. Take a dumpling wrapper and put a little filling.

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6. Dip a little water on the edge of the dumpling wrapper and pinch it tightly.

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7. Pour water into the pot. After the water boils, add the dumplings.

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8. Add cold water after boiling, which is called "point rolling". After rolling again, continue to roll and order cold water three times.

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9. After the last point rolling, it can be put on a plate. It tastes even more delicious with some balsamic vinegar and chili.

Ingredients: 1 Chinese cabbage.

Cooking oil ml.

Ground pork 1 pound.

Ginger gram sesame oil ml.

Salt gram pepper water ml.

Green onions pounds. Dark soy sauce.

Cooking wine ml.

Oyster sauce ml.

Method steps.

Let's prepare the ingredients first, the ingredients of this dish are: cabbage, pork filling, green onions, ginger, cooking oil (cooked oil), salt, Sichuan pepper water, sesame oil, dark soy sauce, cooking wine, oyster sauce. Well, let's get started.

First of all, we first add water to the flour and the dough, then knead it into a ball with our hands, cover it and let it rest for a while. After cleaning the Chinese cabbage, cut the Chinese cabbage into thin strips, then chop it, put the chopped Chinese cabbage into a small pot and add a little salt to squeeze out the excess water, stir well so that the water comes out.

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Then we put the prepared pork filling into a basin and add pepper water, cut the ginger into minced pieces, chop the green onion into pieces, put the chopped green onion, ginger and salt into the pork filling together, add sesame oil, dark soy sauce, cooking wine, oyster sauce, and stir clockwise. Squeeze out the water from the Chinese cabbage filling by hand, put it into the pork filling that has just been stirred, and stir well to make the Chinese cabbage and pork filling fit together. The ratio of minced meat to vegetable stuffing is 1 ratio, my family likes more vegetables, and the ratio of 1 ratio is better.

Pour the freshly kneaded dough on the table to make a squeeze, roll out the squeeze into dumpling slices, and wrap the prepared meat filling with dumpling slices.

**Boil the water, wait for the water to boil, put the dumplings in the pot and boil. Stir clockwise to prevent the water from sticking to the pan and boil, then add cold water three times to basically cook. Remove the cooked dumplings and dip them in vinegar and laba garlic. You can choose the ingredients according to your taste.

end precautions.

Well, the fresh dumplings are out of the pot.

Dumplings are eaten during the New Year, and it represents reunion.

Seasoning: Sichuan pepper powder, salt, oil consumption, light soy sauce, five-spice powder, sesame oil, cooking wine, chicken essence.

2. Chop the cleaned pork, the taste of your own chopping is better, you can also use a meat grinder to crush, put the minced pork into the basin, add salt, pepper powder, oil consumption, light soy sauce, five-spice powder, cooking wine, chicken essence, sesame oil, and stir with chopsticks in one direction to marinate the meat filling into the flavor.

3. Wash and drain the cabbage, put it on the cutting board and chop it, put it in a basin, put a little salt, and marinate for 10 minutes.

4. Peel off the skin of the green onion, wash and drain the water, and chop it into minced green onions; Peel the ginger, wash and drain it, chop it into minced ginger, put the chopped green onion and ginger into the marinated meat filling, and continue to stir well in one direction with chopsticks.

5. After pickling cabbage, find a piece of clean gauze, pour it on the gauze, wrap it in gauze, wring the water vigorously, and twist it until there is no water.

6. Put the twisted cabbage in the meat filling, continue to stir in one direction with chopsticks, and then add an egg, so that the dumpling filling is not easy to spread out, and the dumpling filling will be firmer.

7. Stir well, it's done, and a pot of delicious cabbage and pork dumplings will be filled.

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

Specific steps: 1. Chop the pork into minced meat.

2. Finely chop the green onion and ginger into minced pieces.

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

4. Chop the cabbage.

5. Take a squeeze of water.

6. Put it in the minced meat and mix well.