Northeast pickled cabbage is delicious for stewing, frying and rinsing. Pickled cabbage dumplings are also very good, but it must be made with fatter pork. Today, I can finally eat pickled vegetables that have been greedy for many days. Let’s make pickled cabbage dumplings that have been greedy for a long time.
500g pork stuffing
1 sour cabbage
1 green onion
3 G pepper noodles
2G thirteen incense
50g fresh soy sauce
Proper amount of salt
3 g Sugar
30g peanut oil
Step 1Cut the pork into small pieces, finely and roughly
Step 2Put seasonings other than peanut oil, stir well, and marinate aside for 1 hour.
Step 3Put 300g warm water into 600g flour, stir it into flocculent shape, and then synthesize smooth dough. Knead it twice in the middle.
Step 41 pickled cabbage
Step 5Sauerkraut chopped and squeezed
Step 6Cut scallions and ginger slices and put them in the vegetable chopper
Step 8Put sauerkraut, chopped green onion and ginger in the meat filling, heat the oil, pour it on the green onion and ginger, and stir evenly
Step 9Divide the relaxed dough into 2 pieces, take a piece and rub it into long strips, and cut it into about 15g flour.
Step 10Roll into dumpling skin
Step 11Pack with stuffing
Step 12Pinch the middle first
Step 13Pinch both sides again and squeeze again. I think the dumplings squeezed like this are better to eat.
Step 14Bring the pot to a boil, put it down one by one and stir it gently clockwise with a spoon to make it move and avoid sticking to the pot.
Step 15After boiling the pot, order water for 2 times. When each belly is full of air, it will be cooked
Step 16The pickled cabbage dumplings, which were taken out, loaded and thought about in the morning, finally solved my greed.