Chinese cabbage and meat dumplings
Eat dumplings on the fifth day of the New Year. Chinese cabbage dumplings with meat stuffing, which means "Baicai dumplings", wish us a big fortune in the new year.When cooking dumplings, add a little salt to keep the skin from breaking.
Step 1 . Flour is made into flocs and kneaded into smooth dough to wake up.
Step 2 . Clean the tenderloin and the cabbage heart.
Step 3 . Slice the green onion and ginger, soak the green onion and ginger shreds and pepper grains in the green onion and ginger water with warm water.
Step 4 . Dice the cabbage and marinate it with a little salt for 10 minutes.
Step 5 . Chop the tenderloin into minced meat. Squeeze the pickled diced cabbage to dry.
Step 6 . Put it into a big bowl, add a little salt, oyster sauce, light soy sauce and dark soy sauce into the meat filling, and mix them clockwise.
Step 7 . Prepare ginger slices, scallion segments, Chinese prickly ash, star anise, and fragrant leaves.
Step 8 . Pour oil into the pot, put the ingredients on it and fry it to smell.
Step 9 . Pour oil on the meat filling.
Step 10 . Add scallions, chicken essence and sesame oil to mix the dumplings evenly.
Step 11 . The cabbage and meat fillings are ready.
Step 12 . Wake up the noodles, rub them into strips, cut them into tablets and roll them into dumpling skins.
Step 13 . Wrap dumplings.
Step 14 . Squeeze it into the shape you like, and a dumpling will be ready.
Step 15 . Wrap all the dumplings.
Step 16 . Boil water in the pot, add a little salt to the water, add cold water twice in the middle of the dumplings, and turn the water on and off.
Step 17 . The plump dumplings are out of the pot and ready to eat.
Step 18 . Take a recent photo.
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