The fifteenth day of the eighth month of the lunar calendar, the Mid-Autumn Festival, is one of the four traditional festivals in my country, where people reunite under the full moon! On the day of the Mid-Autumn Festival, in addition to admiring the moon, eating moon cakes, and drinking osmanthus wine, a sumptuous family banquet will also be prepared. At the family banquet, it is customary here to eat dumplings for a lively meal. Noisy reunion dinner.
We in the north like to eat dumplings very much. During major festivals, dumplings will always appear to show the grandness of the festival. When it comes to eating dumplings, there are many types of fillings. Relatively speaking, my family prefers to eat meaty ones. Among them, pork and leek fillings and pork and pickled cabbage fillings are the most popular among my family. However, every Mid-Autumn Festival, chooses to make pickled cabbage fillings. , eating dumplings stuffed with pickled cabbage can counteract the greasy feeling on the table and make it more appetizing.
How to make dumplings stuffed with pickled cabbage, how to make the filling delicious? The sauerkraut in the north is pickled with Chinese cabbage, which is sour and appetizing. It is great when used as a stuffing with pork. However, pork alone is not delicious enough. According to my many years of experience, the most classic way is to add it: lard residue! Chop some lard residue into the stuffing. It doesn't need to be too much, and the taste will be picked up immediately. It's especially delicious. It's the kind of thing that makes you a little bit greedy after not eating it for a few days.
[Pork and pickled cabbage stuffed dumplings]
Ingredients needed: flour, fat and lean pork, sauerkraut, lard residue, chopped green onion, minced ginger, cooking wine, soy sauce, thirteen spices, salt, vegetable oil, sesame oil
Detailed instructions:
1, knead the noodles. Add water to the flour in batches, mix the dough with chopsticks, and knead it into a dough. In order to make the dough stronger and easier to knead, you can use the method of kneading the dough for 10 minutes and then kneading it. Repeat two or three times, cover the dough and let it rest for half an hour. This kind of dough is easy to use, has good ductility, and tastes great when you eat it.
2 The filling ingredients are ready. For pork, I like leaner meat. Then prepare a small bowl of lard residue and about half a plant of sauerkraut.
3. Remove the skin from the pork. Cut the fat and lean pork into cubes and put them into a meat grinder. Stir into mince. Then cook. Break the oil residue into pieces. Cut the sauerkraut into shreds, wash it twice and put it into a stuffing machine to mince it into stuffing. Collect water and set it aside.
4 Put the pork stuffing and oil residue stuffing into a basin, add a small amount of water and mix well until completely absorbed. The meat stuffing processed in this way Tender, not dry and delicious. Add thirteen spices, cooking wine, salt, soy sauce, vegetable oil, sesame oil, minced ginger, and more chopped green onion. Use chopsticks to stir in one direction until it is fine and sticky
5. Pour in the pickled cabbage filling. Put it into the prepared meat filling basin, and stir it evenly with chopsticks. The fragrant pork and pickled cabbage filling is ready. With the addition of oil residue, the taste is not only improved a little, it is a perfect match.
6. Pick off a piece of dough that has been cooked, roll it into a long strip, pinch the dough, and roll it into a round dumpling wrapper
7. Make the dumplings according to your usual method. When making the dumplings, cover it with a curtain. Sprinkle a little flour on them to prevent them from sticking, and leave some space when placing them.
8. Add water to the pot and bring to a boil. Add 1 tablespoon of salt to prevent them from sticking. Add the dumplings and cook until they are ready. Take them out and serve them. You can eat it directly, or you can pound the garlic cloves into garlic paste, add light soy sauce and MSG, stir well and make a sauce for dipping.
The characteristic of dumplings stuffed with pork and pickled cabbage is that they are fragrant and appetizing, and they are not greasy when eaten. It is easy to eat and you can’t stop eating it.
Mom will say a few more words:
Preparation of lard residue: Slice the fattened pork and stir-fry it. Heat the pot, add the meat slices, add a little water, stir-fry over medium heat until the oil spits out, and refine the oil until the meat slices become small and slightly yellow. Remove the lard residue and control the oil before use. You can refine more lard residue at one time, and put the unused lard residue into the fresh-keeping bag and freeze it for storage. You can take it as you go. The refined lard can be used to stir-fry vegetarian dishes, stews, and pancakes. To store lard, store it in a jar in a cool place, or refrigerate
pickled cabbage stuffed dumplings. The amount of lard residue does not need to be too much, as long as it can enhance the flavor. In addition, the dumplings stuffed with sauerkraut should not be too salty. Otherwise, if the saltiness masks the sourness of the sauerkraut, they will become slightly bitter and unpalatable.
I am the little chef of my mother. I have three delicious meals and share them happily. Food is the taste of home. Only with love can we do better. Three meals have "temperature" and experience the fun in the kitchen!
