How to choose cabbage for dumplings stuffed with cabbage and pork?

Cabbage and pork stuffed dumplings are the most common and classic dumplings. In the north, the most popular dumpling fillings in winter are cabbage pork filling, leek pork filling, and radish pork filling. Cabbage is the best season of winter, crispy, juicy, sweet and delicious, and delicious to make.

It's also good to make dumplings. Fragrant cabbage with fragrant pork filling is a perfect match, but cabbage has a water content.

Large, especially easy to make stuffing. If you're not careful, you'll get burned by the soup.

Target. So today, I'm sharing a good method that I use at home. When you make cabbage stuffing, there is no water at all. When you bite it, it's full of stuffing. Enjoyed it and it was delicious. Let's try it together.

Pork and cabbage stuffed dumplings.

Ingredients: kg of minced pork.

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

Flavor: Pepper.

1/2 tablespoon, 1/2 tablespoon of five-spice powder, 3 tablespoons of oyster sauce, 2 tablespoons of soy sauce, monosodium glutamate.

1/2 tablespoon, salt to taste.

Step 1: Make minced meat. It's better to buy pork and chop it yourself. More than half a spoon of pepper, half a spoon of five-spice powder, half a spoon of monosodium glutamate, three spoons of oyster sauce, two spoons of soy sauce, and an appropriate amount of salt. This recipe has always felt good at home and can be tried.

Step 2: Stir the pork filling in one direction with chopsticks for about 5 minutes until the pork filling becomes sticky and thick.

Step 3: Pickle the cabbage, cut it into thin pieces, the finer the better, put it in a large pot, sprinkle with three spoons of salt, stir well, marinate for 10 minutes, don't be afraid to put too much, there will be no salty taste in the future.

Step 4: Squeeze the cabbage, the surface of the sauerkraut has been watered, put it in gauze, and squeeze it vigorously with your hands until you can't squeeze out the water.

Step 5: Prepare the other ingredients, prepare two green onions, some minced ginger and cabbage, chop again with a knife. Allow the ingredients to mix completely.

Step 6: Put the chopped cabbage filling and the prepared pork filling into the pan and stir slowly with chopsticks until the filling becomes sticky, the ingredients are evenly dispersed, and the filling is ready.

It's a dumpling of meat, that is, pour a spoonful of cold water down the dumpling. After three times, the dumplings are cooked.

When choosing cabbage, first of all, we must look at the appearance of the cabbage, the appearance is fresh, there is no rotten leaves, in addition, we should look at the curl edge of the cabbage, the cabbage with dense curl edges, the taste is better, but also look at the root of the cabbage, if the root is rotten, the cabbage is not fresh, and then use your hand to pick the cabbage, if the cabbage is very heavy, the feel is solid, indicating that the quality of the cabbage is very good, and finally, try to choose the cabbage with sufficient water in the leaf stem, such cabbage is very fresh.

Just choose ordinary cabbage. The recipe for cabbage and pork stuffed dumplings is not complicated, and the main ingredient is wheat flour; Auxiliary materials with pork, cabbage, eggs; The seasoning is made of salt, soy sauce, chicken essence, monosodium glutamate, ginger, cooking wine, sesame oil, five-spice powder, vegetable oil, green onions, etc.

Cabbage in pork stuffed dumplings with cabbage. You can pick some Chinese cabbage to go with the meat filling, because Chinese cabbage is more suitable for pork dumplings.

Make dumplings stuffed with cabbage and pork. When picking cabbage, be sure to pick *** some. The moisture should be larger, and it should be the freshest.

First of all, we have to understand these meats sold on the market, generally front leg meat, hind leg meat, tenderloin is more common, some people say that the front leg meat is used to wrap dumplings, there are too many tendons in it, some people say that the meat is wrapped with hind leg meat, the meat quality is very firewood, some people say that the pork belly is used to wrap dumplings, and the meat will be very greasy to eat, so which place should you choose the meat? Personally, I think the best meat is the foreleg meat, but you have to remove the tendon from the foreleg meat, because the foreleg meat is very tender whether it is fried or dumplings.

The proportion of dumplings, generally according to the ratio of fat and lean 4:6 to decide, and fat and lean meat must be ground or cut together, in the past without a meat grinder, the meat filling cut by hand is always better than the filling made by the machine, and it is best to use the country pork, do not use the kind of feed on the market, the water vapor of the pig feed pig is relatively heavy, and the dumplings are not fragrant at all, and there is no meat taste, so everyone should know this better than me.

This is because the most tender meat on the pig is the front leg meat, the meat is delicate, very suitable for steaming method, again, because the front leg meat is fat and thin, there will be no greasy feeling, and it will not be old and hard to eat, which is very suitable as a dumpling filling. Some people say that the hind leg meat is actually okay, but the hind leg meat is the most developed part of the pig. The meat is hard and only suitable for stews.

Our family is very fond of dumplings and basically eats them once a week. I've been eating it for a few days lately. Then cabbage pork stuffed dumplings should be delicious like this:

Ingredients: 500 grams of pork, 800 grams of cabbage. Seasoning:

3 grams of dried chilies, two star anise, a little ginger, an appropriate amount of green onion, an appropriate amount of salt, 10 grams of soy sauce, 10 grams of oyster sauce, 5 grams of five-spice powder, 2 grams of white pepper, an appropriate amount of oil and a little dark soy sauce.

You should chop the cabbage into pieces, add some salt, squeeze the water in the cabbage, then add the pork filling, beat an egg white, then add soy sauce, oyster sauce, cooking wine, stir well, and add some cooked oil, which is very delicious.

You can put 8 corners, you can also put Sichuan pepper, and then you can pour light soy sauce, oyster sauce, and chicken powder into the filling, and the dumpling filling will be more delicious.

1. Materials to be prepared:

Chinese cabbage, pork, green onion, ginger, coriander, peanut oil, sesame oil, oyster sauce, cooking wine, soy sauce, salt, chicken essence, thirteen spices, etc.

Second, the operation method is as follows:

1. First of all, prepare the ingredients for the dumpling filling: salt, chicken essence, cooking wine, soy sauce, thirteen spices, oyster sauce, peanut oil, sesame oil, green onion, ginger, coriander, etc.

2. Choose a piece of pork with three fat and seven skinny and rinse it with warm water, chop it into a meat puree and put it in a container, add salt, chicken essence, cooking wine, soy sauce, peanut oil, sesame oil, oyster sauce, and thirteen spices with chopsticks and whip it vigorously in the direction of a virtual rock, so that the meat filling is marinated and the reputation code is delicious.

3. Peel off the skin of the green onion and ginger, remove the old leaves and roots of the coriander, rinse them separately and chop them into green onions, ginger and chopped coriander for later use.

4. Put the chopped green onions, ginger and coriander into the container of marinated meat filling, and continue to stir well in one direction with chopsticks.

5. Take about 10 Chinese cabbage leaves and rinse them with water, control the moisture and set aside.

6. Cut the cabbage leaves into diced cabbage, sprinkle with a little salt, and then chop into chopped cabbage. The salt is added to remove the cabbage water.

7. Chop the chopped cabbage, squeeze out the water, put it in the container of marinated meat filling, and stir well with chopsticks in one direction again. If the meat filling is very sticky, the moisture of the cabbage can be squeezed too dry. The seasoned fillings can be used to make dumplings and ravioli, both delicious.

Black pork, Chinese cabbage, oyster sauce, light soy sauce, Sichuan pepper oil, salt, pepper, oil, dumpling wrapper.

1. Rinse the black pork with water and drain the water, then cut it into small pieces with a knife, then chop it into meat filling, chop it as much as possible, and put it in a clean large basin after chopping. The meat chopped out with a knife to make the filling tastes better than the meat stirred out with a blender, and usually make dumplings or buns and pies like to chop the meat filling by themselves, and when they are too busy, they will use the wall breaker to stir the meat filling.

2. Add oyster sauce, light soy sauce, Sichuan pepper oil, edible salt, pepper, and edible oil to the meat filling (it is better to use peanut oil or olive oil, the fragrance is too strong, and it is easy to overshadow the delicious taste of the meat), after all the seasonings are added, stir in the same direction with chopsticks for 2 minutes and 3 minutes.

3. Drain the Chinese cabbage after cleaning, chop it with a knife, pay attention not to chop it too much when cutting, if the Chinese cabbage is too chopped, it is easy to get out of the soup, it is not convenient to wrap the filling, and the Chinese cabbage will be more fragrant if it is grainy.

4. After adding the Chinese cabbage to the meat filling, mix it slightly with chopsticks, then add about 2g of edible salt, and continue to mix well with chopsticks in one direction. If you want to be fast, you can mix it directly by hand. At this point, the filling is ready, and the next step is to start making the dumplings.

5. Take a dumpling wrapper and add a spoonful of mixed filling in the middle. If you have time, it is recommended to knead the dough and roll the skin by yourself, the dough needs to be kneaded a little harder, and then divided into several small agents for rolling after kneading for about half an hour. The ratio of flour to water is generally 10:

That is, 10g of flour and water, and an appropriate amount of salt can be added during the kneading process to make the dumpling skin more firm. At that time, I went out too late to get home, and the child's father helped buy the dumpling wrappers in advance.

6. Fold the dumplings in half and pinch them together, and then pinch a small pleat in the middle on the left and right sides.

7. Wrapped dumplings.

8. After the dumplings are wrapped, they are neatly placed on the silicone mat, in order to prevent the dumpling skin from sticking to the silica gel mat, you can sprinkle a little dry flour on it before putting the dumplings on it, so that there will be no stickiness.

9. After waiting for all the dumplings to be wrapped, the next job is to cook the dumplings: first boil a pot of water, wait for the water to boil and then put in the dumplings, add about 1g of edible salt, boil the pot over medium heat, add half a bowl of water to continue boiling, add half a bowl of water to the pot again after boiling, repeat adding water 3 times to boil the pot, you can turn off the heat and simmer for about 1 minute after boiling, you can eat it out of the pot, the freshly wrapped dumplings do not need to be boiled for too long, add 3 times of water to boil the pot according to normal operation.

10. The indispensable thing to eat dumplings is the seasoning sauce: mash 3 garlic into a puree, add 1 tablespoon of balsamic vinegar, a little sesame oil, 1 teaspoon of light soy sauce, a few drops of oyster sauce, mix and stir well.

Pork cabbage dumpling filling:Ingredients: 200 grams of minced pork, 100 grams of carrots, 350 grams of cabbage.

Excipients: 7 grams of oil, 7 grams of garlic, 3 grams of light soy sauce, 2 grams of chicken essence, 3 grams of salt, 6 grams of oyster sauce, 5 grams of ginger, 9 grams of cooking wine, 8 grams of green onion.

1. Wash the cabbage, break it in a food processor, add some salt and marinate for a while.

2. Crush the carrots in a food processor.

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

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

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

6. Take the dumpling wrapper and put the filling.

7. Wrap the filling and pinch the edges tightly.

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

Preparation of cabbage pork dumplings.

Ingredients: Appropriate amount of cabbage, appropriate amount of pork belly, appropriate amount of hand-rolled dumpling skin, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of thirteen spices.

Steps. 1) Wash the cabbage, drain the water, chop and set aside;

2) Put the cabbage in a bowl, add a small amount of salt, mix well, and marinate the cabbage;

3) Wash and chop the meat;

4) Add an appropriate amount of salt, light soy sauce and thirteen spices to the meat foam, mix well;

5) Roll out the dumpling wrappers and set aside;

6) Squeeze the water out of the cabbage that has been marinated for a while by hand;

7) Mix the cabbage and minced meat;

8) You can start making dumplings, and at the same time, add an appropriate amount of water to the pot and boil the dumplings;

9) Wrapped dumplings;

10) When boiling, be sure to boil the water and put a little salt in the water. After getting out of the pot, keep gently pushing with the back of the spoon to prevent it from sticking to the pot. After the dumplings are floating, cover the pot, open the lid again, open the lid, add a little cold water after opening, add cold water after opening, and then open it to enjoy the food.

Tips: It is best to use pork belly or foreleg meat, the taste is tender, it is best not to use all lean meat, all lean meat has a more chai taste;

Add a little salt to the cabbage and marinate it first to marinate the water.

Cabbage-stuffed dumplings can be made delicious in this way, and the specific steps are as follows:

Ingredients: 500g pork, 500g cabbage, 50g cooking oil, 5g salt, 7g light soy sauce, 4g dark soy sauce, 3g pepper, 6g sesame oil, 5g minced ginger, 6g cooking wine

Method Steps:

1. Chop the cabbage and put in oil.

Add an appropriate amount of oil to the chopped cabbage, stir well with chopsticks, so that the moisture can be locked, mix well and set aside.

2. Chop the meat and put it in a bowl.

Peel and chop the fat and thin meat into a meat filling, and put the meat filling in a large bowl for later use.

3. Add seasoning to season the meat filling.

Add an appropriate amount of minced ginger, a little cooking wine to remove the smell, two spoons of light soy sauce to extract freshness, a spoonful of dark soy sauce to color, an appropriate amount of oyster sauce and a little sesame oil.

4. Stir the minced meat until drawn.

Stir well with chopsticks, stirring in one direction until it is strong, and the meat filling is tender and refreshing, and stir until it is drawn.

5. Beat in the eggs and stir.

Beat a local egg into the meat filling and stir it well with chopsticks, so that the meat filling is nutritious and delicious.

6. Put the minced meat into the chopped cabbage to taste.

Pour the minced meat into the cabbage, stir well and start seasoning, add salt, a little chicken essence, sugar, pepper, and stir well with chopsticks.

7. Stir with hot oil for chopped green onions.

Put the chopped green onion into the minced meat, pour hot oil on it to bring out the fragrance, and stir well with chopsticks.