Cabbage dumplings

Cabbage dumplings

Introduction:

Production steps:

Step 1: continue to chop the minced meat until it is sticky, put it into the pot, add cooking wine, soy sauce, sesame oil and pepper powder, stir evenly, add a small amount of water in several times, and adjust the viscosity of the minced meat.

Step 2: Chop cabbage and Lentinus edodes and put them on the plate.

Step 3: mix the flour, water and salt together to form a lump, knead them into dough by hand, and put them in the basin for 20 minutes. Put the stuffing in steps 1 and 2 together, add salt and peanut oil and stir well.

Step 4: knead the dough into strips, divide it into small pieces of the same size with a knife, roll it into the middle thick and thin dumpling skin on both sides, pack in the right amount of stuffing, and pinch it tightly.

Step 5: add water to boil in the pot, add dumplings, add half a bowl of cold water after boiling, repeat the procedure for 3 times, and turn off the fire after the last boiling.

Materials required:

Minced meat: 200g

Cabbage: 300g

Flour: 300g

Water: 150g

Salt: 1 / 4T

Scallion: 10g

Minced garlic: 10g

Zanthoxylum powder: 3 G

Cooking wine: 5g

Soy sauce: 8g

Sesame oil: 10g

Peanut oil: 20g

Note: when boiling dumplings, add half a bowl of cold water after boiling. Repeat this for 3 times, which can make the dumpling skin more tenacious, not easy to break, but also more chewy.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh