In daily life, many people have eaten Chinese cabbage, especially in winter. Many potted friends in the north of China, every household hoards a few Chinese cabbages for use at any time. In winter, friends in northern China and jiaozi on the table are all stuffed with Chinese cabbage, which is a common condiment with high nutritional content. In the case of making Chinese cabbage jiaozi, it is necessary to prepare lean pork or fat pork belly.

Raw pork, cabbage and jiaozi.

raw material

500g of minced meat (lean meat), 4 slices of Chinese cabbage, onion 1 root, 2 tablespoons of salt, monosodium glutamate 1 tablespoon, white pepper 1 tablespoon, 2 tablespoons of vegetable oil, sesame oil 1 tablespoon, sugar 1 tablespoon and dumpling skin 30.

The way of doing things

1. Chop the Chinese cabbage first, add salt and slaughter for 5 minutes.

2. Then, add cold water bubble 1 2 minutes.

3. Pick it up with a colander, dry it and put it in a basin for later use.

5. Add dumpling stuffing, cabbage and chopped onions.

6. Add seasoning and mix well, and the filling will be OK.

7.Be a creature

8. Make water in the pot, put 1 tablespoon of salt in it, boil the jiaozi, put it in, stir the pot, turn the cooking spoon over, press the edge of the pot, and stir to avoid touching the pot. Cover it. Boil for the first time, add a bowl of cold water, cover and cook again. Boil for the second time, add a bowl of cold water, cover and cook, boil for the third time, cover and cook 1-2 minutes ~!

Haimi Cabbage jiaozi

raw material

Jiaozi powder, dumpling stuffing, Chinese cabbage, oil, amaranth, ginger, shrimp skin, salt, water, monosodium glutamate, edible oil and spiced powder.

The way of doing things

1. jiaozi powder and warm boiled water are mixed according to the ratio of 2: 1, and then some salt is added to make the mixed noodles gluten, and wake up 1 hour.

2. Soak the shrimp and chop the ginger. Add soy sauce, monosodium glutamate, spiced powder, edible oil and sesame oil into the dumpling stuffing and stir well.

3. Put the cut Chinese cabbage, amaranth, shrimp skin and ginger foam into the bag. I wanted to use only Chinese cabbage. Because my father loves leeks, I cut a little amaranth to improve the taste.

It is best to put the wrapped jiaozi into the pot quickly, because Chinese cabbage loves soup.

Fresh pork, Chinese cabbage and jiaozi.

raw material

Chinese cabbage, meat stuffing, wheat flour, onion, ginger, salt, sesame oil, dumpling stuffing seasoning powder, soy sauce.

The way of doing things

1. Wash and drain the Chinese cabbage, chop it as much as possible, then add a little salt, marinate for 5 minutes, and remove the water from the Chinese cabbage.

2. Cut onion and ginger into powder

3. Squeeze the water out of the Chinese cabbage and drain the water for later use. (It can be used with jiaozi noodles, and the nutrients will not flow out at all.)

4. Stir the raw pork in the same direction, and add cold water for 3-4 times after the dumpling stuffing comes out. Every time the water is released, it should be fully stirred, so that the dumpling stuffing can be fully digested and absorbed.

5. Add salt, dumpling stuffing seasoning powder, onion, ginger foam and sesame oil to the mixed dumpling stuffing, and then add Chinese cabbage powder and soy sauce to make dumpling stuffing.

6. Make jiaozi's noodles, knead the noodles with the water oozing from pale vegetables, and add warm water or cold water if it is not enough. Pour water into wheat flour for many times, then stir it into small snowflakes with chopsticks, rub it into smooth batter, and wake it for 20 minutes.

7. After the noodles are cooked, knead them into symmetrical strips and cut into symmetrical small doses. Roll the batter flat into dumpling skin and wrap it.