To make dumplings with cabbage and meat, it is a big mistake to use salt to kill water for cabbage! Teach you how to make a restaurant, delicious and satisfying
The weather in the past few days has been really cold. If a bowl of hot dumplings comes to the dinner table at this time, it will really warm from the mouth to the heart. The favorite staple food of northerners is dumplings, and of course I am no exception. The most popular dumpling stuffing at this time is cabbage and meat dumplings. Cabbage and meat dumplings are seasonal ingredients. I wonder if you have arranged dumplings recently?
Speaking of cabbage and meat dumplings, how do you make this cabbage-stuffed dumplings delicious? Why are the restaurant's cabbage stuffed dumplings so delicious? Today, I will share with you the correct preparation method of cabbage and meat dumplings. When preparing cabbage dumplings, it is wrong to use salt to kill water directly. Without further ado, I will share the dry goods with you directly. Friends who like to eat dumplings, just look down.
——The correct way to prepare cabbage and meat dumplings——
Prepare ingredients: Chinese cabbage, pork ham, flour, refined salt, chicken essence, light soy sauce, dark soy sauce, edible oil, monosodium glutamate.
Steps:
First prepare 250 grams of all-purpose flour, and then put it into a large pot. Add an appropriate amount of water to it, and stir with chopsticks to form a floc. Then knead the dough with your hands to form a smooth dough and set it aside for half an hour for later use.
Prepare a piece of pork hind leg meat that is fat, three and thin and seven, and cut it into thin slices of about three centimeters with a knife. Then chop it into granules and put it in a bowl for later use. When wrapping cabbage meat dumplings, the meat filling does not need to be minced too much, just chop it into small cubes.
One piece of green onion is cut into chopped green onion, and one piece of old ginger is cut into shredded ginger. Then pour an appropriate amount of warm water in it, wash it with your hands, and squeeze out the onion and ginger juice inside. Use onion ginger water instead of cooking wine to remove fishy smell, which can make the cabbage meat filling more delicious.
The prepared onion and ginger water is poured into the pork filling three times. Stir it clockwise to combine. Let the meat stuffing fully absorb the onion and ginger juice, so that the selected pork stuffing is fresh, smooth, tender and not fishy.
After the meat filling is put into the onion ginger water, add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, a tablespoon of oyster sauce, half a tablespoon of refined salt, half a tablespoon of sugar, and half a tablespoon of chicken essence and stir it evenly. Finally, crack an egg white into it, and then add half a spoon of cooked oil and mix it evenly.
After the meat filling is adjusted, we will deal with the cabbage next. We chop a fresh Chinese cabbage and add a spoonful of cooked oil to it. The cooking oil can lock the moisture in the cabbage and form a layer of plastic wrap on the surface of the cabbage. In this way, the cabbage stuffing prepared in this way is not easy to water.
After the cabbage is processed, put it directly in the meat filling and stir well. Divide the dough into evenly sized pieces, and wrap the meat filling in the traditional way. Dumplings with cabbage and meat, be sure to boil water. Boil the water pot, cover the lid and bring it to a boil. After the water boils, add cold water three times, and then you can put it out of the pot and put it on a plate.
A delicious, delicious and satisfying cabbage meat dumplings are ready. Friends who like to make dumplings at home, hurry up and try it. When we make cabbage and meat dumplings at home, remember not to add refined salt to kill water for cabbage. Be sure to add cooking oil to it.