How to make spring chive and cabbage dumplings

Only when we see food that is colorful, fragrant and delicious will our appetite be aroused. So to make the food colorful, fragrant and delicious, of course we must practice cooking frequently to improve our cooking skills. Today, the editor will provide you with an opportunity to cook. Come and learn how to make spring chive and cabbage dumplings!

1. Wash the dried shrimps and soak them in warm water in advance.

2.12 Wash the pork two hours in advance, cut it into small cubes, add the soaked dried shrimps, a small spoonful of salt, minced ginger, light soy sauce, dark soy sauce, pepper powder, pepper powder, chicken essence, MSG, and 50 grams of cooked peanut oil and mix well. If time permits, it is best to arrive half a day in advance. Because of health considerations, lean meat is used, so some vegetable oil needs to be added to make the filling more moist. Light soy sauce is added for seasoning, while dark soy sauce is added for color.

3.21 Wash the chives, chop them and put them in a bowl for later use.

4.121 Crush the garlic, fry it with the remaining vegetable oil, remove it and set aside the garlic oil.

5.212 Wash the tenderer cabbage leaves, chop them and put them in a bowl for later use.

6. Put the flour in a bowl, add salt, add cold water several times, stir it into a dough with chopsticks, and a little dry powder may remain at the bottom of the bowl. Knead it into dough. After it rests for ten minutes, continue to knead it into a smooth dough and set aside. After kneading the dough, put it in a bowl, cover it and let it rest for 20 minutes.

7. While the dough is resting, prepare the filling. Add garlic oil to leeks and cabbage, mix well, add salt and mix well again. Then add the marinated meat filling, add appropriate amount of chicken essence and MSG, and mix well.

8. After the dough has risen, cut out a piece and roll it into a stick.

9. Use a knife to cut the dough pin into pieces. Cut one first, then roll the dough pin upwards half a circle and cut once, then roll it back to its original position and continue cutting. Repeat this process until the dough pin is cut into several pieces of equal size.

10. Flatten the dough with your palm.

11. Use a rolling pin to roll the dumpling skin into a shape that is slightly thicker in the middle and thinner around the edges.

12. Put appropriate amount of filling in the dumpling skin.

13. Then fold it in half and pinch the middle of the skin.

14. Use the index fingers and thumbs of your left and right hands to pinch the left and right edges of the dumplings respectively, and then pinch and squeeze them towards the middle with a little force, and the dumplings will be wrapped.

15. Wrapped dumplings. All the ingredients filled nearly 4 plates in total.

16. After the water in the pot boils, slowly put the dumplings into the pot, use a spoon to gently push the water along the edge of the pot, and let the rotation of the water drive the dumplings. This way the dumplings won’t stick to the bottom of the pot and won’t become mushy. Cover the pot, and when the water boils for one minute, pour a spoonful of cold water in, then cover the pot again. When the water boils over, cook for another minute, pour in an appropriate amount of cold water and drain.

17.Cooked dumplings.

18. There are many ways to eat it, depending on your preference. I like red oil dishes, sometimes with some balsamic vinegar.

The nutritional combination is comprehensive and the preparation method is simple, so anyone with no cooking skills can make it. Don’t just watch these spring leek and cabbage dumplings without making them. Take action and satisfy your appetite.