How to wrap good looking cabbage dumplings, how to wrap cabbage shaped dumplings

1.Wash the cabbage and chop the leaves and stalks together.

2.Put the baby cabbage in a food processor and squeeze it into vegetable juice, leaving the green juice behind through a strainer.

3.Knead a large ball of white dough, pour the vegetable juice into the flour, knead a small ball of green dough, cover the dough of 2 colors with a damp cloth and let it rise.

4.Finely chop the ginger and pour into the pork filling.

5.Add salt, soy sauce, five-spice powder.

6.Heat some oil in the pot, put in an appropriate amount of peppercorns to cook the fragrance, take out the peppercorns and chop them into the meat filling, and pour the hot oil directly on the pork filling.

7.Stir with chopsticks in one direction.

8.Chop the cabbage, add a pinch of salt and leave for 5 minutes to dehydrate the cabbage.

9.Squeeze out the excess water from the cabbage by hand and put it in the minced meat.

10.Continue to stir well with chopsticks in one direction, and the dumpling filling is ready.

Ingredients: flour, pork belly, cabbage, green onions, ginger.

Seasoning: salt, chicken essence, sesame oil, five-spice powder, sugar.

Production: 1. Mix the dough: take two-thirds of the flour and mix it into a dough, add powder while and while until it becomes a dough, cover it with wet wipes and wake up the dough;

2. Cabbage, cut into cubes, mix with salt and set aside; Wash the green onions, cut into cubes and set aside; Finely chop the ginger and set aside; The pork belly is hinged into a mushroom;

3. Drain the cabbage water, pinch the cabbage with both hands to remove the water, add the minced meat, diced green onions, minced ginger, sesame oil (the amount can be more), an appropriate amount of salt (because there is a cabbage in front of you), five-spice powder, a little sugar, mix and set aside;

Fourth, after the dough is awakened, rub it until the elasticity of the dough is soft, cut it into strips, then cut it into small pieces, drive it into a skin, and wrap dumplings.

5. Add water to the pot, boil, put the dumplings, follow a convenient mixing pot, boil three times in a row and add cold water, and it is OK to pick up the plate after the dumplings are full.

6. Dipping material: Garlic diced, chili pepper diced, red vinegar, soy sauce, sesame oil, chili oil can be mixed to become dipping.

How to make dumplings in the shape of cabbage:

1. Squeeze the juice of the cucumber, filter out the solids, and leave the juice.

2. Use water and cucumber juice respectively to mix the noodles and wake the noodles.

3. Roll out the green noodles into sheets and the white noodles into strips.

4. Roll up the white noodles in the middle of the green noodles.

5. Make the green surface completely wrap the white surface in a circle, and pinch it with your hands.

6. Cut off the noodles with a knife.

7. Roll out the skin, stuffing, wrapping, and put into the pot according to the ordinary dumpling method.

Cooking tips: 1. Using spinach juice instead of cucumber juice will be greener and more like a cabbage shape.

2. The shape of the extruded dumplings is better.

Add a little water to the cabbage leaves and squeeze out the juice in a food processor, filter the juice and turn the dough into green. Flour add cold water and form into a white dough.

The green noodles are dried into long strips.

The white dough is kneaded into long strips.

Put the green dough under the bread and wrap the white noodles tightly.

Cut off the excess green dough with a knife.

It would be nice to cut the noodles like this with a knife.

The mackerel is deboned and skinned, put it in a small bag and smashed it with a wooden stick.

Mince the pork and add a little ginger foam.

Cut the leeks into foam.

The smashed mackerel is glued into minced fish with pepper water and egg white, in one direction.

Just put all the materials together.

Simple way. Align both sides.

Just squeeze your hands.

Plating. It's OK to cook in the pot

Ingredients: cabbage, minced meat, chopped green onion, soy sauce, pepper powder, chicken powder, salt 1, wash the cabbage and control the moisture. The most feared thing about cabbage filling is water, so it is also important to control the moisture.

2. Chop the cabbage, and we should try to chop it as fine as possible when chopping the cabbage. Then add a pinch of salt and mix well.

3. Dry the cabbage. After that, mix in a little vegetable oil, and the purpose of putting oil is also to prevent the cabbage from coming out of the water.

4. Put the chopped green onion and ginger into the pork filling, then add soy sauce, Sichuan pepper powder, chicken powder, salt, and then add a small amount of vegetable oil, mix the meat filling well, and stir the meat filling in one direction.

5. Put the processed cabbage chopped and the meat filling together, and then add an appropriate amount of salt.

6. Mix the chopped cabbage and pork stuffing well and the filling is ready.

7. We can use warm and cold water to make dumplings.

8. Pour the water into the flour one by one, and then stir it into a snowflake shape with chopsticks.

9. Then knead the dough into a smooth dough and let it sit for another half an hour.

10. After the dough is ready, we knead the dough into an even strip.

11. Cut or knead the long noodles into small dough that is evenly distributed.

12. Press the small dough flat, paying attention to the shape and roundness.

13. After rolling into a circle, put the mixed dumpling filling into the dumpling wrapper and wrap it.

Cabbage cut into thin strips, a small amount of salt, squeeze out one-third to one-half of the water in the dish, mix with minced meat (fat and lean half), add a little rapeseed oil (Arowana, etc.) to reconcile, ginger juice a little salt appropriate, taste salty, stirring clockwise, there is a feeling of pulp, you can start to wrap after half an hour, steaming, boiling, frying.

If you can buy dumpling wrappers, it is more convenient, if there is no ready-made, you can only make noodles by yourself, and you have to wake up for a while to wrap the noodles after you have reconciled them. Mix the meat filling first, add soy sauce, salt, cooking oil, monosodium glutamate, and let it sit for a while. Chop the cabbage and squeeze out the water.

After the meat filling has been left for 10 minutes, add the cabbage with squeezed water, mix well and taste salty according to your taste. Let's start packing.

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.

Ingredients: cabbage, pork, flour, eggs, salt, soybean oil, peppercorns, soy sauce, mixed filling, old soup recipe 1Wash the cabbage, chop it, sprinkle it with salt, sand out the water, squeeze it dry and set aside.

2.Cut the pork into minced meat, add minced green onion and ginger, mix well with seasoning, and add cabbage.

3.Add flour and water and salt to knead into a slightly hard and smooth dough, let it rise for half an hour, then knead it smooth, knead it into a small agent, and roll it into a dumpling skin.

4.Wrap the meat filling, boil the water until the water boils, add some cold water, and repeat three times.

Tips and adding eggs and salt to the dumpling noodles can make the dumpling skin smoother and as hard as possible.

How to adjust the filling of cabbage dumplings: Prepare ingredients: pork belly, cabbage, flour, green onion, ginger, light soy sauce, cooking wine, salt, five-spice powder, edible oil.

Marinate the minced meat with Wang Shouyi's thirteen spices, chicken essence, dark soy sauce, sesame oil, green onion, ginger and salt for 10 minutes. Chop the cabbage, add a little salt and squeeze the water out of the cabbage into a bowl. Add the water squeezed out of the cabbage to the meat filling, don't add too much, and then twist the meat filling in one direction for a while (hehe, until the hands are sore), the twist will become thick from thin to thick, and then add the cabbage, it is the soup.

The cabbage vegetarian filling is simple, according to your preference, light is good. Let me tell you two tips: use hot water to make the dough soft and tender; When the water is boiled when the dumplings are served, put a little salt first, and the dumplings will not break the skin.

1. Ingredients: appropriate amount of flour, 300 grams of pork, 500 grams of cabbage, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of Sichuan pepper powder, and a green onion.

2. Peel and wash the pork, cut it into granules and then chop it, and then put it for later use after the meat filling is cut.

3. Wash and chop the cabbage, add a little salt and marinate for two minutes, then drain the water; Take a green onion and cut it into end-of-age shapes.

4. Put the meat, cabbage and green onions into a container, add salt, pepper powder, sesame oil, a few drops of sesame oil, a little cooking wine, and stir well; Lee's marinate for about 15 minutes.

5. You can mix the noodles when marinating the meat filling, and the noodles should be appropriate, and the noodles for dumplings should be as hard as possible, because it is too soft and not easy to form when making dumplings; After reconciliation, wake up for 15 minutes to half an hour and you can make dumplings.

6. After waking up the noodles, take out and add dry flour to knead evenly, cut into strips, add flour and knead until the surface is smooth.

7. After kneading, cut into a small dough, when cutting, the dough should be cut in turn, and then go back to Wang Hong to cut a knife, sprinkle it on after cutting, roll it out with a rolling pin, and the dumpling skin will be ready.

8. After they are ready, they can be wrapped dumplings, and the meat filling should not be put too much when wrapping, and it is easy to rot when cooking too much.

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!

Cooking Tips:

1. Cabbage is rich in nutrition, in addition to sugar, fat, protein, crude fiber, calcium, phosphorus, iron, carotene, thiamine, niacin, it is also rich in vitamins, and its vitamin C and riboflavin content are 5 times and 4 times higher than that of apples and pears respectively; 2. The vegetable is slightly cold, and has the effect of clearing heat and removing annoyance, quenching thirst and diuresis, benefiting the stomach and intestines, and clearing lung heat. If you want to clear away heat and dampness, water and gallbladder reliever, you can eat more foods such as Chinese cabbage that clear heat and water. In order to achieve the best effect; 3. The cellulose contained in cabbage can moisten the intestines and promote detoxification, and can also promote the absorption of animal protein and promote metabolism.

The delicious way to make dumplings with cabbage stuffing is as follows:

1. Take out the cabbage, first remove all the outermost leaves that are not very good, then cut off the roots, and then break off the cabbage leaves one by one, and then stack them neatly together after breaking them off, and then cut them into long strips, and then chop them into small pieces after cutting the long strips, put the chopped cabbage dices into a large pot, add 10 grams of edible salt, grab them and marinate them evenly for 10 minutes.

2. Prepare the dried fragrant and put them together, first cut them into long strips, and then cut them into dices, the dried fragrant dices must be cut slightly smaller, if they are too big, it will greatly affect the taste of the dumplings, and then we will wash the carrots again, and then cut them into dices and put them in the dried fragrant meat.

3. Put the pickled cabbage into the gauze first, then tie it and then squeeze the cabbage dry, and put the squeezed water into a small bowl, which we will use next. Squeeze out the dried cabbage and add it to the carrots and dried fragrant.

4. Take another large bowl, add the prepared 300 grams of flour to the bowl, then pour the cabbage juice into it, then pour in an appropriate amount of water, stir into a paste, mix them into a dough, and put the noodles aside for 20 minutes after the dough is reconciled. Stir-fry the prepared eggs into crushed eggs, let them cool slightly and add them to the cabbage, then add the chopped green onions.

5. Then add an appropriate amount of salt, pepper, oyster sauce and chicken essence to a large bowl and stir well, and put it aside after stirring. Take out the dough and knead it, make it into a dumpling wrapper of uniform size, and wrap the filling in the dumpling wrapper after the dumpling wrapper is ready.

6. Boil water, boil half a pot of boiling water in the pot, then put in a spoonful of edible salt, put in the dumplings that have just been wrapped, wait until the water in the pot boils again, pour cold water once, cook until the dumplings float and cook for three minutes.