How to make cabbage dumpling recipe? Tips

Eating dumplings on New Year's Day is a traditional custom in China. In our Shandong Province, the night of New Year's Eve and the first day of the New Year, all to eat dumplings. The most common New Year's Eve dumplings are stuffed with cabbage and pork, or leeks and pork, if the family conditions are good, you can also pack beef, mutton. My family prefers to eat cabbage filling, because the use of our own home-grown cabbage, do not have to spend money to buy, fresh and delicious and delicious!

Many friends in the dumplings, wrapped to the end of the dumpling filling out of a lot of water, the rest of the vegetable filling will not be able to wrap, if the vegetable filling is thrown away, it would be too bad! It's so hard to wrap it up, and when you put it into the pot, it all boils, and you end up cooking the dumplings into a slice of soup. Once the skin is broken, the salt will be gone and the dumplings will taste bland and tasteless, and the pot of dumplings will be wasted. When mixing dumpling filling, add salt or oil first? Many people do it wrong, no wonder the dumplings are not fresh and watery! Today, the cook will share with you the tips for wrapping cabbage-filled dumplings, and if you like it, you must try it!

Preparing ingredients: flour, pork, cabbage, chives, ginger, salt, soy sauce, cooking oil.

Whether you're wrapping pork and leek dumplings or pork and cabbage dumplings, as long as you're making dumpling fillings with meat and vegetables, you'll want to marinate the meat a bit to get it flavored ahead of time. First of all, you need to use green onion (leek dumplings do not need to add green onion) ginger, salt, soy sauce, cooking wine, sesame oil, the chopped pork filling mix well, marinate for 30 minutes. This way the pork can be flavored in advance, if not marinated in advance, and vegetables together, directly add seasoning marinade, salt and seasoning are letting the vegetables absorbed, boiled out of the dumplings, meat hard and no salty taste.

There is a secret to the good taste of cabbage dumplings, add some of it to the filling, cabbage is not water, dumplings taste more fresh! When wrapping pork and cabbage dumplings, you need to use the head of cabbage. The reason is that the head of cabbage has a large amount of vegetables and contains less water, so the dumpling filling is not easy to get water. We Shandong Jiaodong region, mixing cabbage filling like to put a handful of leeks, leeks do not add too much, add cabbage portion of the 1 / 3 can be, so that the flavor of the dumplings out of the package, it becomes more tender. Add a small amount of leeks, can not eat leek flavor to, but also solved a lot of friends are afraid to eat a leek filling, hiccups have flavor, do not like to eat leek filling problem.

Chopped cabbage, leeks, wash, dry water after chopping, in the filling, if you directly add salt and stir, so that the cabbage and leeks will be out of the water, there is the beginning of the article said that the package to the end of the situation can not be wrapped. When mixing the filling, the first step should be to add peanut oil and mix. Peanut oil after mixing evenly, is equal to the cabbage and leeks put on a layer of protective clothing, salt can not be very quickly to the water out of the pickle, there will be no vegetable filling out of the water. The second step is to add salt, add peanut oil and mix well after, then add the right amount of salt, mix well.

Wrapping dumplings with dumpling skin made from your own flour, so that the dumplings taste better. If you buy dumpling skins, the seller sprinkles them with a lot of starch to prevent them from sticking together, so they don't hold together well. Take the appropriate amount of vegetable filling and put it on the dumpling skin, pinch the center, and then squeeze the dumpling into the center with both hands. This kind of dumpling is characterized by its thin skin and large filling, and there are no lumps in the dough, so it tastes good.

Next, I'd like to share with you how I cook my dumplings, so that it's hard to break the skin unless you intentionally poke it with chopsticks. The pot of water, boil, into the dumplings, dumplings all down after the pot, with the back of the spatula gently push, to prevent sticking together, cover the lid of the pot, high heat boil, and then add half a bowl of cold water, boil again, add half a bowl of cold water, add two cold water, boil three open, see the dumpling skin bulging, dumplings, all floating, it is proved that the dumplings have been cooked, turn off the heat and fish out can be.

Summary, in order to cabbage dumplings delicious, there are 3 points of attention: 1. To choose the head of cabbage minced filling (is the head of cabbage leaves more). 2. To add cabbage portion 1/3 of the leeks, dumplings to eat will be more fresh. 3. To mix the filling should be mixed with oil and then add salt, so that the cabbage does not come out of the water, cabbage filling fresh and salty, will not be lost.

About the cabbage dumplings on the practice of sharing on here, if you like the cook's share, forwarding + Favorites + Likes to support it! Each of your praise is the cook's motivation to continue to work hard! Thank you for your support, thank you for your company!

This article was originally published by the show cooks, stolen pictures must be punished! Welcome to pay attention to, bring you together with long knowledge!

11,000 reads

Search

Pork and cabbage stuffing authentic way

Cabbage and pork stuffed dumplings trick

Vegetarian cabbage stuffing recipe

Vegetarian cabbage dumplings stuffing recipe

How to adjust the vegetarian stuffing of white carrots is tasty

14 ways to make baby cabbage