Introduction: It is the "first freshest in winter", and dumplings are more delicious than radish celery! Fresh and juicy, very satisfying!
As the saying goes, "Radish for the Beginning of Winter, Xiaoxue 's dish". When it was snowing, my mother pulled all the cabbages in the south. The cabbages by the East River were raining in summer, and the river water washed the cabbages down, so they were still there. However, the dragon mouth was about to change. Today, my mother pulled all the remaining cabbages early. As the saying goes, "A hundred vegetables are worse than cabbage." The nutrition of cabbage is very rich. Now is the season when cabbage is on the market in large quantities. The elderly say, "Don't eat it from time to time." Cabbage is the "first freshest in winter". Today I will share with you the delicious recipe of cabbage dumplings . In fact, many people cannot make cabbage dumplings that seem simple. This way, it is tender and juicy, which is particularly satisfying!
Chinese cabbage is the most familiar vegetable we have, but many people don’t know why the status of Chinese cabbage is at the top of all kinds of vegetables? This is because Chinese cabbage is rich in dietary fiber, a variety of minerals, moisture, pectin, protein, , fat, carotene, and other ingredients. The vitamin C contained in it can be the same as citrus, which has the benefits of moisturizing the intestines and promoting bowel movements, beautifying the skin, nourishing the yin and dryness! It is a natural intestinal "feces pushing machine", a beauty assistant! Eating more cabbage in winter has many benefits, and it’s a pity not to know how to eat it! As the saying goes, "The most delicious dumplings are more delicious than dumplings." Chinese cabbage dumplings are a favorite of many people. So how can we not produce water when mixing the fillings and make the juice burst after taking a bite? Let’s learn from me together.
[Ingredients for preparation]: Chinese cabbage, flour, pork, green onion, ginger, bean paste, seasonings.
[Specific production steps]: 1. Add the chopped green onion and minced ginger into the appropriate amount of bean noodles sauce to the appropriate amount of seasonings. Chinese cabbage likes these 3 kinds of seasonings the most, then add salt, thirteen spices (if you don’t like it, you can’t add them), oyster sauce, light soy sauce, peanut oil, small grind sesame oil, chicken essence and stir evenly, marinate the meat filling for 10 minutes. This is the premise that the pork filling is tender and juicy, fat but not greasy.
2. Prepare a tighter cabbage, remove the layer of old leaves outside, cut it in half, just chop the cabbage head and chop it. Do not cut the cabbage too much. If it is too broken, it will not be delicious when eaten.
3. Put the chopped cabbage on top of the pork filling and don’t rush to stir. Take the dough in advance to the chopping board, knead it evenly, and then roll it into long strips, divide it into small pieces, and roll it into dumpling skin with thin outer edges and thick middle. At this time, stir the cabbage and pork filling together, put the prepared filling on the dumpling skin, and wrap it into ingot dumplings.
4. A layer of dry flour is pasted under the wrapped dumplings to prevent sticking, and place it neatly on grate .
5. Boil water in the pot and add 1 spoon of salt to increase the tendons of the dumpling skin and prevent it from breaking the skin and revealing the filling. Put the dumplings in turn, as the saying goes: "3 dumplings, 2 noodles." Generally, when cooking dumplings with meat filling, you need to order cold water twice, and then boil 3 times. The dumplings will bulge and rebound immediately after pressing them. The thin-skinned and large-sized cabbage dumplings can be released from the pot!
Don’t cook dumplings for too long. As time goes by, the dumpling skin will become thinner and thinner, and it is easy to expose the thin skin. If the cabbage is too hot, it will not be delicious when eaten! This way, it will make the juice burst. The cabbage in winter is full of umami flavor, one mouthful, and the mouth is full of fragrance! My second sister ate 2 big bowls in a row. This is the first time I have made cabbage dumplings this year, so the whole family is overwhelmed! It is worthy of being the "first winter"! It is even more satisfying than radish and celery-filled dumplings, and it is so delicious!
Tips: The secret to delicious dumplings with cabbage filling is: 1. Make the pork filling well in advance. This is the key to being tender and juicy, fat but not greasy. 2. When seasoning, remember to add more green onions, ginger and bean paste than usual. Chinese cabbage only has a cabbage head. The dumplings made from cabbage head are delicious than roots and are not easy to produce water.Remember these 3 points and make sure you get addicted to it once! I never forget it once!
Chinese cabbage is the "first freshest in winter", and dumplings are more delicious than radish and celery! Fresh and juicy, it is very satisfying to satisfy your cravings ! The weather is cold and dry in winter, and many people don’t like exercise and have a good appetite. This makes it easy to get obese. Eat more cabbage, which can help the digestion of the stomach and intestines and be good for the body. If you have a more delicious way to mix the filling of cabbage dumplings, you are welcome to leave a message in the comment section below. Every message you leave is my motivation to move forward. I am Sister Rong of the Village. If my sharing today is helpful to you, remember to follow + like share + collect and support it! Thank you for your support! Tomorrow's content is more exciting! Remember to come!
