Delicious but dumplings, a small dumpling skin, can encompass all kinds of delicious, can contain auspicious reunion, probably this is the reason why the Chinese people have special feelings for dumplings. Just as the so-called "dumplings are delicious and not in the pleats", it is not important to eat the dumpling skin or not, the key is to see how the dumpling filling is. Dumpling filling has a high degree of freedom, there are many classic collocations, such as egg leek filling, lamb carrot filling, pork radish filling, but for northerners, the most traditional and difficult dumplings in winter are probably pork cabbage filling.
Winter cabbage is tender and juicy, sweet and delicious, quite cheap, every household in the north has hoarded a lot, use it to make dumpling filling, both delicious and cheap, is the best choice. But many people in the use of cabbage to make dumpling filling, it is easy to get out of the water, the wrapped dumplings are empty, basically failed, delicious dumplings stuffed full and juicy, bite a bite of happiness full of it. Mainly because of the neglect of the problem of high water content of cabbage, when adjusting the filling, forget to "kill the water", after cooking the cabbage water retracted into a ball, the taste of the dumplings was greatly reduced. Share a dumpling recipe stuffed with cabbage and pork, the dumplings are full and tempting, fresh and delicious.
<h1 class="pgc-h-arrow-right" > cabbage pork stuffed dumplings</h1>
Ingredients required: 1 cabbage, 1 small bowl of pork filling, flour to taste, 1 green onion, 1 handful of shallots, 1 handful of peppercorns, 2 star anise, 1 piece of ginger, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1/2 tablespoon of thirteen spices, salt and chicken essence.
1: Cut the cabbage into fine strips, add 1 spoonful of salt and knead it evenly by hand, marinate for 8 minutes, chop the shallots, chop the green onion in half, cut the other half into sections, wash and peel the ginger, cut into ginger slices, cut the other half into ginger, add salt and water to the flour to form a dough and set aside.
2, cabbage with salt pickled for 10 minutes, has been salt "killed" out of a lot of water, put the cabbage into the gauze, squeeze out the water in the cabbage, you can squeeze several times, try to squeeze the water in the cabbage clean.
Tips: Cabbage contains more water, in the dumpling filling directly into the meat filling into the dumpling filling, it is easy to get out of the water, not only is it not easy to wrap when wrapping dumplings, and the cooked dumplings will shrink into a ball because the cabbage comes 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 to "kill" the water, squeeze out excess water, and then add meat filling and other ingredients, so that when the cabbage pork dumpling filling is mixed, the cabbage will not come out of the water, and the dumplings wrapped out are full and fragrant.
3: Add peppercorns, green onion and ginger slices to a bowl, add half a bowl of warm water, soak for 10 minutes, make green onion, ginger and pepper water, add wide oil, peppercorns, star anise, ginger slices and green onion in a pan and fry until brown, turn off the heat.
4, the meat filling added soy sauce, dark soy sauce, salt, chicken essence, thirteen spices, stir to the highest strength, green onion ginger pepper moisture 3 times added to the meat filling, each time after adding green onion ginger pepper water should be fully stirred, add oil to lock the water in the meat.
Tips: Add green onion, ginger and pepper water to the meat filling, you can go fishy and flavorful, you can also increase the moisture in the pork, make the meat more smooth and tender, add cooking oil to lock the moisture in the pork, make the dumplings fresh and juicy, and squeeze the water of the cabbage is more oil-absorbing, you can add more cooking oil.
5: Add chopped shallots and cabbage to the minced meat, stir well, add chopped shallots mixed with sesame oil, and stir again.
6: Cut the dough into dough, roll out into dumpling skins, put in cabbage and pork filling, wrap and close, and cook in boiling water.
<h1 class= "pgc-h-arrow-right" > — said the old well</h1>
When using zucchini, cucumber and other vegetables with sufficient moisture to make dumpling filling, you can add this step more, use salt to "kill water", so that the dumpling filling is not easy to produce water, dumplings will not break the skin, full and fragrant. If you have any tips on mixing vegetable dumpling fillings, feel free to share them in the comments section.
Limited cooking skills, more advice, eat fun, see you tomorrow. I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.