Pork, cabbage, and dumplings
2024-04-21 22:22:44 866
![Pork, cabbage, and dumplings](https://i3.meishichina.com/attachment/recipe/2014/11/22/c640_201411221416662542247.jpg?x-oss-process=style/c640ms)
Details of ingredients
Technique
Steps to make Pork, cabbage, and dumplings
- 1. 750g of peeled pork belly and 350g of beef. Mixing pork and beef to make dumpling filling can have a particularly fragrant taste, but if you don't like it, you can skip beef and switch to an equal amount of pork belly. Choose beef tenderloin or beef leg.
- 2. 5 pounds of Chinese cabbage. Because cabbage will still water out, the amount of 5 pounds is not much.
- 3. Chop pork and beef.
- 4. Then mix the two types of meat together and add 20g of ginger powder, 20g of garlic powder, 20g of Sichuan pepper oil, 10g of sesame oil, 1 spoonful of salt, 1 spoonful of five spice powder, a piece of thick soup treasure, (10g of starch mixed with a little water). Stir well.
- 5. After cleaning and chopping the cabbage, wrap it in a steamer cloth and squeeze it hard a few times to remove as much water as possible.
- 6. All chopped cabbage.
- 7. 2 spoons of fresh June soy sauce and 1 spoonful of fresh June aged soy sauce.
- 8. Mix the dried cabbage and meat filling, add 2 tablespoons of fresh June soy sauce, 1 tablespoon of fresh June soy sauce, and 2 tablespoons of salt, stir well.
- Add 91000 grams of flour and 640 grams of water to knead into a dough. Cover the dough with a lid and let it relax for 30 minutes.
- 10. Take a small part of the relaxed dough and knead it into a circle. Then insert the thumbs of both hands into the middle of the dough, and pinch it with the five fingers crossed, as shown in the figure.
- 11. Then cut the noodles into small pieces.
- Roll it into dumpling skin.
- 13. Pack in the filling.
- 14. Pinch it in the middle.
- 15. Lift and pinch one third of one side upwards.
- 16. Pinch the second fold with the same action.
- 17. Pinch three pleats on one side.
- 18. Pinched dumplings as shown in the picture.
- 19. Boil a large pot of water, bring it to a boil, and then add the dumplings. Immediately, gently push the dumplings with a spoon to prevent the dumpling skin from sticking to the bottom of the pot. Then cover the lid and bring it to a boil again. After about 4 minutes of low heat, the dumplings will be almost cooked when they are round and plump. I never add cold water when cooking dumplings, just turn the pot on low heat.
- 20. Prepare a stack of vinegar and add a few drops of sesame oil to the vinegar. This kind of dumpling vinegar will taste better.