How to make pork pickled Chinese cabbage dumplings

Health benefits

Pork: moist and dry

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Scallion: Removing the Surface

Ingredients and materials

350 grams of pork

160 grams of warm water

280g pickled Chinese cabbage

300 grams of regular flour

2 slices of ginger

Half a scallion root

2 tablespoons cooking wine

2 tablespoons soy sauce

Salt in moderation

Moderate amount of chicken essence

A little Sichuan pepper powder

Moderate amount of edible oil

How to make pork pickled Chinese cabbage dumplings

1. Add warm water to the flour, stir with chopsticks until fluffy, then knead by hand into a smooth dough. Cover with plastic wrap and let it sit for about 30 minutes.

2. Choose pork that is three fatty and seven lean, chop it into minced meat and put it in a container, then add chopped scallions and ginger.

3. Then mix in soy sauce, cooking wine, pepper powder, salt, chicken essence and edible oil

4. Use chopsticks to stir clockwise in one direction.

5. Clean pickled Chinese cabbage twice and squeeze out the water. I bought pickled Chinese cabbage in bags and it tastes just as good.

6. Add chopped pickled Chinese cabbage to the meat stuffing and stir it evenly. Then the dumpling stuffing is ready.

7. Take out the pre kneaded dough, knead it evenly and let it exhaust. Roll it into long strips, then cut it into even dough pieces and flatten them with your palm.

8. Use a rolling pin to roll the dough into a thicker crust in the middle and slightly thinner at the edges. Cover the unused dough with plastic wrap to prevent it from drying out.

9. Take a piece of pastry and hold it with your left hand, placing an appropriate amount of filling in the middle.

10. Fold the middle position in half and squeeze it tightly, then squeeze out pleats from both sides. You can also make dumplings according to your own habits.

11. Wrap all the dumplings neatly and arrange them neatly. If you can't finish them all at once, you can put them in the refrigerator and freeze them. When you don't have time to cook, use them for emergencies.

12. Add more water to the pot and bring to a boil. Add dumplings and cook until they float. You can also taste them. If they are cooked, you can use a strainer to remove them and put them on a plate.

13. A dumpling stuffed with pork pickled Chinese cabbage with northeast characteristics is finished. It can be served with laba garlic or some dip sauce that you like.

Tips

The dough of dumplings is slightly softer, which has a better texture and is less likely to break the skin. The seasoning in the filling is added according to personal taste. If you don't have your own pickled pickled Chinese cabbage, you can buy it like me.

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