How to fry cabbage pork dumpling stuffing How to fry dumpling pork cabbage stuffing

There are many ways to make dumpling filling, but the most commonly eaten and most popular taste is pork and cabbage stuffed dumplings. Here's how to make cabbage pork dumpling stuffing.

Change the ingredients.

Chinese cabbage. Amount.

Pork. Amount. Scallions. Amount.

Ginger. Amount. Sichuan pepper powder. Amount.

Vegetable oil. Amount.

Sesame oil. Amount.

Soy sauce. Amount. Salt. Amount.

Method: Read step by step.

Wash the Chinese cabbage, chop it, put it in a bowl, add a small amount of salt, stir well, and let it stand for 10 minutes.

Chop the green onion and ginger and put it on a plate for later use.

Put the minced pork into a small bowl, then add a little warm water, stir in one direction, wait for the water to eat into the meat, add a small amount of water, and stir again.

Add salt and soy sauce and stir well.

Pour the minced green onion and ginger into a basin, add an appropriate amount of peppercorn powder, and stir well.

Remove the cabbage, squeeze the water and put it in a pot.

Finally, add an appropriate amount of vegetable oil and sesame oil, and stir well.

The cabbage and pork dumplings are too fragrant, and when adjusting the filling, add a little more "it" to be fragrant, delicious and delicious.

Winter is the harvest season of Chinese cabbage, at this time the Chinese cabbage is fragrant and juicy, used with pork to mix the stuffing dumplings, fragrant and delicious. Cabbage, also known as the "king of vegetables", its nutritional value is very rich, contains a variety of nutrients necessary for the human body, regular consumption of cabbage, with diuretic laxative, heat clearing and detoxification.

The effect of nourishing the stomach and nourishing the stomach.

In winter, it is most suitable to use cabbage to make dumpling filling, and my family eats cabbage and pork dumplings at least once a week, and both adults and children love to eat them.

Many people also prefer to eat cabbage and pork dumplings, but they don't know how to better prepare dumpling fillings. Today, the chef will share with you in detail about the filling skills of cabbage and pork dumplings, and when you adjust the dumpling filling in the future, you only need to add a little more "it" dumplings to taste fragrant and delicious.

Friends who like to eat dumplings can learn together, I hope my next sharing can bring you harvest.

Pork cabbage dumplings method:

Ingredients required: 500 grams of flour, 400 grams of pork, 400 grams of Chinese cabbage, 5 grams of sesame oil, 5 grams of oyster sauce, cooking oil.

To taste, thirteen spices.

5 grams, 10 grams of light soy sauce, edible salt.

3 grams, 15 grams of green onion and ginger.

Dumpling filling preparation steps:

In the first step, first of all, wash the pork with water, then drain the pork and chop it into a fine meat filling with a knife for later use.

The second step is to put the minced pork into a pot first.

Medium, then peel and chop the green onion and ginger, and mince the ginger. Add the chopped green onion and ginger to the minced meat and stir well.

Step 3: Add a little light soy sauce, salt, thirteen spices, oyster sauce, cooking oil, sesame oil to the pork filling, stir it with chopsticks in one direction until the meat filling is strong, marinate for 20 minutes and set aside.

The fourth step is to prepare a Chinese cabbage, peel off the old leaves and yellow leaves on the outer layer of the cabbage, wash it with water and chop it into minced cabbage with a knife. Put the chopped cabbage into a pot, add a little salt, stir well and marinate for 15 minutes.

In the fifth step, after the cabbage is pickled out of the water, use your hands to vigorously grasp the water in the dried cabbage. Finally, put the dried cabbage into the pork filling, stir well and set aside.

Step 6: Prepare an appropriate amount of flour, pour in an appropriate amount of water and stir, knead it into a smooth dough, and use plastic wrap.

Cover with dough noodles.

20 minutes. Finally, remove the dough and divide it into small dough pieces of equal size. Press the dough flattened by hand and roll it into a dumpling wrapper.

The seventh step is to add the prepared filling to the rolled dumpling wrapper and knead it into your favorite dumpling shape.

Step 1

Wash the cabbage, break it in a food processor and marinate it with some salt.

Step 1

Carrots are also crushed in a food processor.

Step 1

Buy ready-made minced pork, add green onions, ginger and garlic, and beat with a food processor until the filling is sticky.

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Add salt, oyster sauce, light soy sauce, cooking wine, and chicken essence to the minced meat, and whip in one direction for a while to give the minced meat a boost to the minced meat.

Step 1

Squeeze out the pickled water with gauze, put it in the meat filling with the chopped carrots, stir well, and the filling is ready.

Step 1

Take the dumpling wrappers and put the stuffing on top.

Step 1

Wrap the filling and pinch the edges tightly.

Step 1

Use the thumb and index finger of both palms to wrap the dumplings well.

Picture of the finished product stuffing with pork cabbage dumplings.

<> cooking tips for stuffing pork cabbage dumplings.

Tips:

1.If the cabbage is not salted in advance, then after the filling is adjusted, the water will come out when wrapping.

2.If you don't squeeze out the water in the cabbage, the water in the filling will not be easy to wrap.

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: The squeezed vegetable juice should be retained and used later when mixing the filling;

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.

1.Pork minced 2Then add water 3-4 times, clockwise or counterclockwise, remember that the whole process must be in one direction, and each time you have to wait for the meat filling to absorb the water before adding the next 3

Continue to add water and stir quickly, and finally stir in a good state, viscous and elastic, full of gelatin, will not loosen, this process is about 10 minutes, whether it is delicious depends on whether the stirring is in place, the arm will be very sore, as a exercise. Cover the stirred meat filling with plastic wrap and refrigerate it for 1 hour before using it, the effect will be better, and if you are in a hurry, you can not refrigerate it. If you have a kitchen machine at home, it will be faster and less labor-saving4

Wash the Chinese cabbage and control the water, first shred and then cut into small pieces, it is best not to cut too little, and there will be no taste after dehydration5Diced cabbage with a spoonful of salt, mix well and let stand for 20-30 minutes.

6.Squeeze the excess water out of the diced cabbage vigorously so that it is delicious when mixed into the meat filling. 7.

Add the refrigerated meat filling to the chopped green onions, remember to put the green onions later, and put them early to affect the taste 8Stir well 9Add the Chinese cabbage in two portions and stir well for 10

Finally, add sesame oil to enhance the fragrance, stir well, and the filling is completed.

11.The mixed filling is still viscous and will not fall apart, and the soup will also merge inside. 12.

Put the flour in a basin, stir with chopsticks while adding water, then mix it into a dough with your hands, it doesn't matter if it's not smooth, cover the pot and let it stand for 20 minutes, and then knead it with your hands and it will be smooth.13Take a piece of dough and knead it into long strips, cut it into a uniform dough, and flatten it into a thin and uniform crust 14Place the filling in the middle of the dough 15

Fold it in half first.16Then use your thumb to cooperate with the tiger's mouth, pinch it tightly, this method is very fast to make dumplings, and the filling can also be put more, but when the novice just starts to learn, he still has to put a little less filling, and slowly become proficient and put more 17Dumplings finished 18

Add a little more water to the pot, the dumplings are easy to stick and break the skin if the water is less, and after the water is boiled, the dumplings are boiled until they float, each one has a bulging belly, and it is almost cooked 19Remove from the pan.

Pork cabbage stuffed dumplings method.

Cabbage is the best season in winter, crisp and juicy, sweet and delicious, how to do it is delicious, it is also good to wrap dumplings, the fragrant cabbage with fragrant pork filling, it is really a perfect match, it is not greasy to eat, but the cabbage has a large water content, and it is particularly easy to make the filling out of the water, and it becomes hollow when it is boiled into dumplings, and it will be scalded by the soup if you are not careful. So the key is that the stuffing can't come out of the water.

Ingredients: one and a half pounds of pork filling.

Excipients: half a cabbage, two green onions, one ginger, one egg.

Seasoning: 1/2 tablespoon of Sichuan pepper powder, 1/2 tablespoon of five-spice powder, 3 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 1/2 tablespoon of monosodium glutamate, appropriate amount of salt.

The first step is to make meat filling, let the pork filling be crushed when you buy it, or it is better to chop it yourself in pursuit of taste, add an egg to make the filling firmer, half a spoon of Sichuan pepper powder, half a spoon of five-spice powder (or a spoonful of seasoning powder specially made for dumplings), half a spoon of monosodium glutamate, three spoons of oyster sauce, two spoons of light soy sauce, an appropriate amount of salt, this recipe has always felt good at home, you can try it.

The second step is to stir the pork filling in one direction with chopsticks, about 5 minutes, until the meat filling becomes sticky and firm.

The third step is to pickle the cabbage, cut the cabbage into fine pieces, the finer the better, put it in a large basin, sprinkle three spoons of salt and stir evenly, marinate for 10 minutes, don't be afraid to put too much, and you won't be able to eat the salty taste.

The fourth step is to pinch the cabbage water, the surface of the pickled cabbage has come out of the water, put it in the gauze and pinch it vigorously with your hands until the water is not pinched.

Step 5: Prepare other ingredients, prepare two green onions, some minced ginger and cabbage that has been pinched with water, and chop them carefully with a knife. Let the ingredients blend completely.

Step 6Put the chopped cabbage filling and the prepared pork filling in a basin, and slowly stir with chopsticks until the filling becomes viscous and the ingredients are evenly dispersed, and the filling is ready.

For pork and cabbage stuffed dumplings, you can chop the pork into minced pieces first, put green onions, ginger and garlic, and chop the cabbage into minced water, and then make it more delicious.

Material. Half a pound of pork filling (lean meat), 4 leaves of cabbage, 1 green onion, 2 spoons of salt, 1 spoon of chicken essence, 1 spoon of pepper, 2 spoons of cooking oil, 1 spoon of sesame oil, 1 spoon of sugar, 30 dumpling skins.

Method. 1.First, chop the rough cabbage, add salt and kill for 5 minutes.

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

3.Remove with a colander and place 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.Make dumplings.

8.Make water in the head of the pot stool, put 1 tablespoon of salt in it, boil the dumplings and put the dumplings in, stir the pot, turn the stir-fry spoon over, put the welt into the pot, stir so as not to touch the pot. Stamped.

For the first time to boil, add a bowl of cold water to it and continue to cover and cook. Boil for the second time, add a bowl of cold water, cover and boil, boil for the third time, open the lid and cook for 1-2 minutes.

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.

Pei Yan 1Pork 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 it until it reaches three lights, and the mountain core will be reconciled like this.

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.

Cabbage and pork are a good pairing, and many people will use the two of them as dumpling fillings to make dumplings. Cabbage has more moisture, which can avoid dumplings being too dry and taste better. Here's what I've put together. For more information about the filling of cabbage and pork dumplings, welcome to read.

Method 1:Ingredients preparation: pork lean meat, cabbage, green onions, edible oil, condiments production steps:

1. Chop the cabbage, add salt and marinate for 5 minutes, then add cold water and soak for about 2 minutes.

2. Remove the cabbage, drain the water, and put it in a pot for later use.

3. Chop the pork and chop the green onion for later use.

4. Put the pork, chopped green onion and cabbage together, add the seasoning and stir well.

Method 2:Ingredients preparation: pork, green onion and ginger, Chinese cabbage, eggs, condiments Production steps:

1. Wash and chop the pork, wash and chop the green onion and ginger for later use.

2. Wash and chop the Chinese cabbage, then mix well with oil.

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

4. When the filling is gelatinized, pour in cooking wine, salt and sesame oil and mix well.

Method 3:Ingredients: cabbage, pork, sea rice, green onion and ginger, condiments.

Production steps: 1. Wash and chop the cabbage, add a little salt and stir well, then set aside to drain the water.

2. Soak the sea rice in boiling water for 15 minutes, then wash and chop it for later use.

3. Wash the pork and cut it into cubes and chop it into minced meat; Wash and chop the green onion and ginger for later use.

4. Add minced green onion and ginger, cooking wine, soy sauce, white pepper, sesame oil, sugar and salt to the minced meat and stir.

5. After the filling is mixed well, add the processed cabbage and sea rice to the meat filling, and add salt according to personal taste, and then stir evenly.