Dumplings are a traditional food in our daily life, especially for northerners, dumplings are not only delicious, but also the representative food in many festivals, eat dumplings in the New Year, eat dumplings on the summer solstice, eat dumplings on the Chongyang Festival, eat dumplings on the winter solstice, eat dumplings on the reunion, eat dumplings separately, and now the weather is getting colder, and it is even more necessary to eat dumplings. The dumplings that just came out of the pot, dipped in vinegar and peppers, steamed up a bowl, and then a bowl of dumpling soup, warmed the stomach and warmed the body, not to mention how comfortable.
The dumplings are delicious, and the key is to adjust the dumpling filling. Now that life is good, there are more and more types of dumpling filling, after graduating from work, for the first time in the dumpling restaurant outside to eat tomato egg filling and pork corn filling, not only let me open my eyes, but also let me taste a different flavor of dumplings, at the same time I quietly sighed in my heart, it is indeed a dumpling restaurant, the dumplings made are really delicious.
Now that I am married, I rarely eat outside, three meals a day are completed at home, and dumplings are still often eaten at home, and I have to eat 1-2 times a week. Dumpling stuffing has naturally tried many kinds, but the family's favorite food, or pork cabbage filling, especially in winter, although a variety of vegetables can be bought, but the taste is weak and high price, far less than the seasonal cabbage to eat fragrant, so pork cabbage stuffed dumplings are the most eaten in my family a kind of filling.
At the beginning, when I made pork cabbage dumplings, it was not delicious, and cabbage especially loved water, I believe this is also a headache for many people, until later, I specifically consulted my uncle as a restaurant chef, I learned that my previous preparation method is so different from the hotel, no wonder the dumpling stuffing is not fragrant. Later I will follow the method my uncle taught me to adjust, really delicious, tender and juicy, and there is no water at all, every time I make dumplings, the children at home can eat more than 20, the following will be the method I learned to share with everyone, love to eat pork cabbage stuffing friends must look at ~
Ingredients: 1/2 Chinese cabbage, 400 grams of fore-leg meat, appropriate amount of green onion and ginger, 1 spoon of oyster sauce, 2 spoons of light soy sauce, 1 tablespoon of dark soy sauce, 1/2 spoon of sugar, salt, cooked oil, 1 spoonful of oyster sauce, 500 grams of flour, 1 egg
1, first and noodles, turn 500 grams of flour into the noodle jar, beat in 1 egg, put in 2 grams of salt, and then use about 250 grams of warm water to make noodles, the dough of the dumplings should be softer, and the dumplings are delicious. After reconciling, cover the dough with a plate, wake up the dough for half an hour, and we prepare the dumpling filling.
2, prepare onion and ginger water to prepare a green onion, cut into segments, and break from the middle, ginger cut into strips, and then put into the basin, add about 50 grams of hot water, with your hands to grasp the onion ginger, it is best to squeeze the green onion juice and ginger juice out, so that the effect of fishing is better.
3, the treatment of pork, dumpling filling to choose three points fat seven points of lean pork, generally with pig front leg meat can be, tender and not fat, oil but not greasy, just right. Wash the pork, directly chop into a delicate meat filling or teach the meat grinder, the filling should be more delicate, so that it is tender to eat. Then add the prepared shallot and ginger water to the dumplings 3-4 times, add and stir once until the meat filling is full of water and becomes moist and juicy. Then add 2 scoops of light soy sauce, 1 scoop of dark soy sauce, 1 scoop of oyster sauce, 1/2 tablespoon of sugar, salt to taste, and mix well again. Finally add 3 tablespoons of cooked oil to seal and then let stand for about 20 minutes before we prepare the cabbage.
4, do cabbage filling, cabbage choice is very important, usually there are two kinds of common, one is the color of the green slender type, one is the color of the yellowish short and fat type, we better choose the color of the yellowish short and fat type, such cabbage taste is more brittle, and not easy to water. We peel off the old leaves on the outside of the cabbage and continue to peel off the cabbage leaves one by one. Rinse off in clean water. Try to choose the part of the cabbage leaf to wrap the dumplings, so that it is fragrant, and the remaining cabbage can be eaten with vinegar and taste better.
5: Drain the water on the cabbage leaves, then put them on the board and chop them into small pieces with a knife. Be careful not to use a blender, otherwise it will be too crushed, so that after wrapping the dumplings, the taste will be completely empty.
6, the key step is coming, we will cut the cabbage, turn into the basin, pour in 1 spoonful of cooking oil, and then mix well by hand, so that the oil wrapped on the cabbage, so that you can avoid the cabbage out of the water, and can make the cabbage stuffing to maintain a bright color.
7, pour the cabbage into the meat filling, mix it with the pork filling evenly, and the dumpling filling will be adjusted.
8, we take out the waking dough, press and knead until it is smooth and delicate, under the appropriate size of the dumpling agent, and then according to their own habits to wrap into dumplings. What I do best is wrap crescent-shaped dumplings.
9. After the dumplings are wrapped, they can be cooked. Add the right amount of water to the pot, it is best to have more, after the water is boiled, put the dumplings under the pot, use a spoon to stomp from the bottom of the pot a few times, avoid the dumplings falling to the bottom of the pot, and then cover the pot and cook until boiling, the dumplings float up, continue to open the lid and cook for about 3 minutes, the dumplings are cooked.
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1, in order to tune out the cabbage filling is delicious, first of all, we must choose the right variety, the yellow short and fat type is more suitable, and try to choose the leaf part of the cabbage to make the filling. Do not cut too much, otherwise it will lose its taste, and after cutting, it should be sealed with cooking oil, so that you can avoid the cabbage from coming out of the water, and make the color more vivid and appetizing. Many people are accustomed to killing water with salt and then grabbing it with their hands, this process will destroy the internal structure of cabbage, making it tasteless, and the nutrients in cabbage will also be lost with the extrusion of water.
2, cooked oil, refers to the hot oil, in the burning time to add green onions or onion parsley and other ingredients, can increase the aroma of the oil. Usually, you can do more at a time to save, stir-fry or stuffing can be used directly.
3, when seasoning the meat filling, you should also pay attention to the fact that the cooked oil is finally put in, first add onion and ginger water and various seasonings, so that the meat filling can be more fully flavored, on the contrary, if the cooked oil is put early, it will be wrapped to the surface of the pork, so it is difficult to taste.
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