How to adjust the cabbage filling, how to adjust the cabbage filling dumplings deliciously

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

Ingredients: 500g pork, 500g cabbage, cooking oil.

50g, 5g salt, 7g light soy sauce, 4g dark soy sauce, pepper.

3g, sesame oil 6g, minced ginger 5g, cooking wine.

6G 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 and a little chicken essence.

Sugar, pepper, 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.

1. Wash the cabbage to control the moisture, chop the cabbage, chop the cabbage as finely as possible, then add a little salt and mix well and marinate for 5 minutes to kill the water content of the cabbage.

2. Finely chop the green onion and ginger.

3. Dry the water of the cabbage and set aside the water that comes out. (It can be used when it is used with dumpling noodles, and the nutrients will not be lost at all).

4. Stir the pork in the same direction, and add water appropriately 3-4 times after the meat filling is out of the tendon, and mix well every time you add water, so that the meat filling can fully absorb the water.

5. Add salt, dumpling filling seasoning powder, green onion, minced ginger and sesame oil to the stirred meat filling and mix well, then add minced cabbage and soy sauce and mix well to form a dumpling filling.

6. The noodles for dumplings are made with the water and noodles oozing out of the cabbage, if it is not enough, you can add some warm water or cold water appropriately. Pour the water into the flour one by one, then stir it into a snowflake shape with chopsticks, knead it into a smooth dough and let it rest for 20 minutes.

7. After the dough is ready, knead it into a uniform strip and cut it into uniform small pieces. Roll out the small dough into a dumpling wrapper and wrap the filling.

1. Cut the cabbage into thin strips, add 1 tablespoon of salt and knead it evenly with your hands, marinate for 8 minutes, chop the shallots, chop half of the green onions, cut the other half into sections, wash and peel the ginger, cut half into ginger slices, cut the other half into minced ginger, add salt and water to the flour to form a dough for later use.

2. After the cabbage is marinated with salt for 10 minutes, it has been "killed" by salt and has a lot of water, put the cabbage into the gauze, and squeeze out the water in the cabbage vigorously, you can squeeze it several times to squeeze the water in the cabbage as much as possible.

Tips: cabbage contains more water, when making dumpling filling, directly add the meat filling to make the dumpling filling, it is easy to get out of the water, not only is it not easy to wrap when making dumplings, but also the boiled dumplings because of the cabbage out of the water, the dumpling filling will shrink into a ball, the taste is not good, so when using cabbage to make dumpling filling, you must add one more step, cabbage with salt "kill" out of the water, squeeze out excess water, and then add meat filling and other ingredients, so that when adjusting the cabbage pork dumpling filling, the cabbage will not come out of the water, and the dumplings wrapped out are full and fragrant.

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1. First of all, prepare 2 star anise, about 20 peppercorns, add 300ml of water, turn to low heat and cook for 5 minutes after boiling, filter the pepper water and let it cool for later use. 2. After washing the pork, wipe it dry with kitchen paper, first cut the meat into small pieces, and then chop the meat into a meat puree. The pork must be chopped with a knife, and the minced meat will taste more fragrant.

3. Next, seasoning, add salt, light soy sauce, oyster sauce, chicken powder, sugar, stir in one direction for 5 minutes, and fully integrate the seasoning and meat filling. Next, add some minced ginger to the basin, the filtered pepper water is about 200 ml, add the pepper water into the meat filling 3 times, stir it in one direction, keep stirring, stir until the water is completely absorbed by the pork filling, add the pepper water for the second time, stir again when the pork filling is viscous and feel the resistance, add water for the last time, add the pepper water in batches to make the meat filling can fully absorb the water, and the taste is more tender. 4. Next, control the moisture of the washed cabbage.

5. Cut the cabbage leaves into strips and then chop them, add a little salt after chopping the cabbage, and marinate the cabbage for 10 minutes. 6. Remove the moisture of the cabbage, remove the moisture of the cabbage, put it into the meat filling, and add some chopped green onions. 7. Stir the cabbage and meat filling well, and finally add a little cooking oil, the oil can lock the moisture of the vegetable and meat filling, so that the dumpling filling will be more smooth and tender, so that our cabbage and pork filling will be adjusted.

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1.Put some baking soda in the noodles, add water, knead well, cover and let rise for 20-30 minutes; 2.Add cooking wine, light soy sauce, dark soy sauce, peppercorn noodles, minced green onion and ginger, salt and oil to the minced meat, stir and marinate for a while; 3.

Put salt in the cabbage filling, drain the water after 10 minutes, pour it into the meat filling and stir well; 4.After kneading the dough, cut it into a mixture

Delicious cabbage-stuffed dumplings

Ingredients: 500 grams of fresh beef, 500 grams of flourCabbage400 grams.

Excipients: vegetable seed oil, salt, 2 grams of Sichuan pepper powder, 250 grams of flour water, 20 grams of light soy sauce, 2 grams of chicken essence, 20 grams of ginger, 50 grams of green onions or chives.

Method: 1. Add flour and water to form a smooth dough, cover and let rise for 30 minutes, wash and mince the green onions, and mince the ginger.

2. Wash and drain the cabbage and cut it into minced water, because the meat is beef and the filling is relatively dry, so you don't need to draw water, you can directly mix the beef filling with cabbage juice, so the cabbage doesn't need to kill the water.

3. Chop the beef into meat puree, or you can directly use a meat grinder to grind it into meat puree, add some beef fat oil to chop it together, or you can choose the beef front leg to make the filling, which is fragrant and delicious.

4. Pour out the meat puree, add pepper, light soy sauce, minced ginger, minced chives and chicken essence and mix well.

5. Marinate for a while to absorb the flavor, so that it is easy to taste.

6. Add cabbage and mix well, add cooked rapeseed oil and mix evenly.

7. Add salt and mix evenly when wrapping, so that the cabbage absorbs the flavor of beef and condiments, and wraps it again, which is not easy to produce water and tastes super good.

8. Knead the awakened noodles again, knead them into long strips, and divide them into small agents and flatten.

9. Roll out into a small dumpling wrapper that is thick between the cherry blossoms and thin on the edges.

10. Add meat filling, you can't add too much, 8 points can be full of messy bushes, so it's a good package, the stuffing is delicious, and it's not easy to cook and break the skin.

11. Wrap into a dumpling shape.

12. Add cold water to the soup pot and bring to a boil, add a little salt (so that the dumpling skin is strong and not easy to boil) to put the dumplings, then gently stir along the edge of the pot with a colander to prevent sticking to the bottom, start to cook over high heat, cover the pot and boil, add half a bowl of water to the water after boiling.

13. Cover the pot and boil, repeat it two or three times, and then take it out when the belly of the dumplings is round and shiny.

The recipe for cabbage and meat stuffed dumplings is as follows:

Ingredients: 10 slices of Chinese cabbage, 500g of pork filling, 500g of flour, 1 green onion, Sichuan pepper.

Method: 1. Make pepper water. Put the peppercorns in a small bowl, pour in boiling water, and let it slowly cool. Adjust the minced meat. After the ground pork, put a teaspoon of salt, 2 level spoons of light soy sauce, and a small amount of dark soy sauce to color. Stir in one direction.

2. Cut the washed cabbage, use the cabbage leaves, first shred and then cut into cubes, the grains are not large, they are about the same size as the meat filling, and then evenly sprinkle 3 4 teaspoons of salt, grasp well, and let him stand on the side for about 20 minutes to get out of the water.

3. The pepper water has become cold, at this time, add it to the meat filling many times, add 2 spoons each time, stir well, add a total of about 8 spoons It is almost, hold the cabbage water, make it hard, you can use the cage cloth. Add the cabbage to the meat filling in several portions and mix well. Chop the chopped green onions, stack the green onions on top of the cabbage filling, and pour hot oil.

Sprinkle some chicken essence and oyster sauce and mix well.

4. Then it is to wrap dumplings and boil dumplings, and it is not easy to break the skin with salt in the pot. After the dumplings are boiled, beat the cold water twice.

Precautions for adjusting the cabbage meat filling

We only need the part of the cabbage leaves, because the cabbage leaves are more tender and have more moisture, which is very suitable for adjusting the dumpling filling, and this cabbage gang can be used to make other dishes to eat. Chop the cabbage with a knife, so that it will be easier to wrap when wrapped, and the filling will taste better. Cooking wine must not be added to the meat filling, and if the cooking wine cannot be volatilized, there will be a strange taste inside.

In the process of making cabbage dumpling filling, it needs meat to match it to make it taste very fragrant, and cabbage and meat are a natural pair of fillings. If you want the flavor of the dumplings with cabbage filling, you must be careful when making the dumpling filling, first choose some pork and cabbage, because these two ingredients are very important ingredients. If you want to do it well, you must work on the ingredients.

First of all, it is more convenient to wash the cabbage and pork first, if I can grind the meat in advance. Chop the cabbage well, and be sure to pinch the excess water with gauze at this time. Don't ask me for this kind of water, to avoid too much water and not taste good when eating dumplings, and stir it with pork after it is ready.

Be sure to stir it well, if it is not evenly stirred, it will also make it taste unpleasant. After stirring, add the various condiments. Edible salt, five-spice powder, soy sauce, vinegar, etc.

You can bake the cooking oil and add the green onions, ginger and garlic. After heating the oil, pour it over the minced meat, and it will taste good when you do so. The last thing is to mix the stuffing together, live the noodles, wake up the noodles, roll the noodles, put in the dumpling filling, and finally knead them.

Get out of the pot and you're done.

How to mix cabbage and pork stuffing deliciously.

When making cabbage, you must not completely control the moisture, which will lead to no moisture at all. To avoid affecting the taste, so do not completely dry the moisture. Second, when making meat, you must make the meat more broken, so that it will be more fragrant, and then you need to make dumpling filling, which also requires certain techniques and skills.

After making it, it is necessary to make his condiments. Add five-spice powder, soy sauce, vinegar, salt, and finally pour a little hot oil. It will be very tasty.

Most importantly, be sure to stir well, stir well, it will be more delicious.