When making stuffing for cabbage dumplings, remember to use refined salt to kill water for the cabbage, teach you the correct way, save it first
The Chinese New Year is coming soon. I believe that many northern friends will make dumplings and eat them during the Chinese New Year! The most popular stuffing for dumplings during Chinese New Year is cabbage and meat, and most people will wrap cabbage and meat at home every New Year. Because the price of chives is too expensive during Chinese New Year, many people choose to make dumplings filled with cabbage at home.
When many housewives make cabbage dumplings at home, they use refined salt to kill water for the cabbage. In fact, it is often wrong to do this. If the cabbage is killed with refined salt, the nutrients in the cabbage will be lost. Today I will share with you the correct way to make cabbage and meat stuffing. After learning it, you will no longer have to worry about making dumplings well. Without further ado, let me share the dry goods with you!
——Adjust cabbage meat filling——
Prepare ingredients: 1 Chinese cabbage, 300 grams of hind leg meat, green onions, ginger, star anise, Sichuan peppercorns, 1 egg, light soy sauce, a little dark soy sauce, refined salt, pepper, cooking oil.
Steps:
First prepare a piece of fresh Chinese cabbage, and then cut it from the middle. Here we only need cabbage leaves, and the cabbage can help us to stir-fry. Cabbage leaves are tender and hydrated, so they are more suitable for filling dumplings.
Break off the cabbage leaves piece by piece, put them in running water, and rinse them well. Then control the moisture and cut it into filaments, then cut into small cubes and set aside for later use. It is best to chop the cabbage leaves into pieces, so that the dumpling filling will have a more delicate taste.
Add an appropriate amount of cooking oil to the cabbage filling, so that the moisture in the cabbage can be locked. At the same time, it can also ensure that the nutrients in the white will not be lost.
Then prepare a piece of pork hind leg meat that is fat seven and thin three, and then cut it into thin slices with a knife and then cut it into small cubes to mince it. Be patient when chopping the pork. It takes about five minutes to chop. Then put in a large bowl for later use.
Then prepare a piece of ginger and cut it into filaments, and cut a piece of green onion into chopped green onion. Then add one gram of star anise, and then add a small handful of peppercorns. Set aside to soak for five minutes as you pour in a little more hot water.
Add a tablespoon of light soy sauce to the meat filling, and then add half a tablespoon of dark soy sauce to match the color. Add a tablespoon of oyster sauce, then a tablespoon of salt, a little pepper, and two tablespoons of sesame oil and stir it evenly with chopsticks. At this time, the onion and ginger water has been soaked, and it is evenly mixed with your hands. Here we only need onion ginger water. Take out the stuffing inside.
Then pour the onion ginger water into the meat filling three times. Stir vigorously to get the meat filling into the water. The meat stuffing prepared by this method is tender, juicy, not old and not woody!
At this time, the flavor of the meat filling has been adjusted, and then put a hen egg in it. Stir it well with chopsticks. This will make the meat filling more tender. Then put the prepared cabbage filling inside and stir it well.
Finally, add a spoonful of sweet noodle sauce in it, so that the meat filling will be more layered. Then just wrap the fresh meat filling directly in the usual way of making dumplings.