Dumplings with cabbage and lotus root

Dumplings with cabbage and lotus root

Introduction:

"Lotus root originated in India and was introduced to China very early. In the northern and Southern Dynasties, lotus root cultivation was quite common. Lotus root is slightly sweet and crisp. It can be eaten raw or cooked. It has high medicinal value. Its roots, leaves, flowers, whiskers and fruits are all precious. They can be used as tonics. Lotus root powder can eliminate food and diarrhea, appetizer and heat, nourish and nourish the body, and prevent internal bleeding. It is a good liquid food and nourishing treasure for women, children, children, and the sick. In the Xianfeng Period of the Qing Dynasty, it was appointed as the imperial food tribute. "

Production steps:

Step 1: chop the meat into meat stuffing with a knife, add onion and ginger powder, soy sauce, salt, pepper noodles, and stir well.

Step 2: wash and chop the cabbage.

Step 3: wash lotus root, peel and chop.

Step 4: put the chopped raw materials into a large basin, and then mix them with the meat stuffing when you want to wrap them.

Step 5: wash, peel and slice the purple potato, and steam it in a steamer.

Step 6: after the steamed purple potato is cooled in the air, mash it into mud, add flour to neutralize it into purple dough, add flour and water to make white dough, mix the two kinds of dough and put wet cloth on the back cover to wake up for a while.

Step 7: divide the two kinds of dough into three parts and rub them into long strips: two purple and one white. Roll one white and one purple into a rectangle. Put purple on the top, white in the middle, and the other purple on the bottom. Use white to wrap the purple dough, then use purple to wrap the white dough, cut it into potions, roll the skin, pack the stuffing, and pinch it well.

Step 8: hot dumplings out of the pot!

Materials required:

Pork: 250g

Cabbage: 1 small plant

Lotus root: 1

Flour: 500g

Purple potato: 1

Scallion: right amount

Chinese prickly ash noodles: right amount

Ginger: right amount

Salt: right amount

Soy sauce: right amount

Note: after boiling water, put in the right amount of salt, wait for the salt to dissolve, put the dumplings into the pot, and then cover the pot, do not turn, do not point cold water, until cooked. So boiled dumplings, not sticky skin, not stick to the pot, left in the pot of dumplings will not occur adhesion.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh