Fried dumplings with pork and cabbage-You Are Foodie

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Fried dumplings with pork and cabbage

This is the longest night to miss you. It is also a traditional solar term with its own delicious flavor. Since ancient times, the winter solstice has been as big as years, which shows the position of the winter solstice in everyone's mind. In the north of the winter solstice, it seems that eating a plate of crispy and delicious dumplings on the winter solstice can cure a year's unhappiness.In fact, compared with the feast of the festival, making dumplings is the simplest. Any kind of daily food with meat stuffing, wrapped in a thin piece of dough, warms everyone's longing for home. Don't bother to stir fry a large table of dishes. A plate of dumplings will give you a variety of nutrients you need every day. After the winter solstice is a year, may all your dreams come true and all your efforts come true.

Main Ingredients

Auxiliary Ingredients

Tip: the process of fried dumplings is the same as that of dumplings, but the processing method in the second half is different. Students who often cook dumplings can try fried dumplings next time. The same stuffing has different taste. It is delicious for breakfast and staple food.

Step 1 . First of all, we are going to prepare all the ingredients needed to make the cabbage and pork fried dumplings. They are only used after the seasoning is mixed with stuffing, so they are not taken together in the picture.

Step 2 . Everyone in the family thinks that the finished dumpling skin bought outside is not fragrant. The more ceremonial way is to roll the dumpling skin with noodles. The first step is to mix the noodles first, and then use the time to mix the stuffing to make the noodles. It's the best of both worlds!

Step 3 . After the noodles are reconciled, the dumplings are half done. Now let's start to prepare the dumpling stuffing. Take an appropriate amount of cabbage, chop off a few leaves, wash them with water, and drain them for standby. Of course, the tenderer the cabbage, the better the taste, and the crisper it is.

Step 4 . Put it on the kitchen board, cut it into vertical strips first, and then cut it into small pieces with a horizontal knife. This is completely without technical difficulty. It doesn't test the skill of the knife. Just cut it into pieces as much as possible. Anyway, the cabbage behind needs to be pickled to remove moisture.

Step 5 . Pour the cut cabbage into the cooking basin, sprinkle a spoonful of salt and knead it by hand to squeeze out the water of the cabbage. In this way, it is not easy to mix the stuffing, and it is not easy to reveal the stuffing of dumplings.

Step 6 . After the cabbage is processed, start to mix the meat stuffing, add salt, soy sauce, thirteen spices and chopped green onions and ginger, and then stir them clockwise with chopsticks. In the north, it is called stuffing. The meat stuffing stirred in one direction is cooked in a tight ball shape. After the meat stuffing is cooked, stir it evenly with the squeezed white vegetables. Because the cabbage tastes light, mix the dumpling stuffing, and then pour an appropriate amount of sesame oil to enhance the taste, which will be more fragrant.

Step 7 . After the dumpling stuffing is adjusted, you can start making dumplings. Take out the soft dough, divide the dough into dumpling flour agents of equal size, flatten the dumpling agent by hand, and then roll it with a rolling pin into a dumpling skin of equal size. Rolling the dumpling skin yourself may not be as round and neat as the skin you bought outside, but the taste is better, so you can not pursue perfection here.

Step 8 . Just like making dumplings, put the stuffing of the right size in the center of the dumpling skin, and then squeeze the dumpling skin tightly without leaking the stuffing.

Step 9 . After making the dumplings, prepare the auxiliary materials for frying the dumplings: chives and black sesame to enhance the taste and color, and starch to thicken the dumplings to produce a layer of crispy golden rice dumplings.

Step 10 . Heat the pot in a wok or pan until the palm is hot. Pour in edible oil and put the dumplings into the pot in a spiral shape.

Step 11 . Fry the dumplings over medium heat until the chassis is golden and crispy, pour an appropriate amount of drinking water into the pot, submerge the dumplings with the water level, cover the pot and stew over high heat.

Step 12 . It's about the same time as boiling dumplings. When the water level evaporates to the bottom, the dumplings are basically cooked. Open the cover and pour in the adjusted starch soup.

Step 13 . After the second juice collection of the dumplings, the fried dumplings are formed. Sprinkle the delicate shallots and black sesame seeds before coming out of the pot. Is it right to sell them immediately?

Step 14 . When the pot is out and the shovel is turned over, the aroma of golden and crisp golden fried dumplings overflows. The taste experience is completely different from that of boiled dumplings. Not enough for one person!

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