There is a secret to the deliciousness of cabbage-stuffed dumplings, master 6 points, the dumplings are tender and juicy, and a large plate is not enough to eat
【Cabbage-stuffed dumplings】
[Raw materials for dough] 500g flour, 1 egg white, 3g salt;
【Raw materials for dumpling filling】800g of cabbage, 300g of meat filling, 100g of pepper water, salt, light soy sauce, oyster sauce, white pepper, sugar, edible oil, sesame oil;
【Preparation of cabbage-stuffed dumplings】
1. [The secret of kneading dumpling dough]
1. If you knead the dough at home, the first step is to knead the dough first, and the kneaded dough needs to be cooked for an hour, so that the dumpling skin can be better rolled out.
2. The flour of dumplings is generally used with all-purpose flour, or dumpling flour and high-gluten flour are OK, here is ordinary flour, that is, all-purpose flour, to the prepared 500g flour can be added 3g salt, an egg white and 220g of water, the weight of egg white is about 30g, egg white is a natural alkaline agent, after adding salt and egg white, the dumpling skin can be more glutenous, and the ratio of flour and water of dumpling dough is 2:1, so the weight of the egg white should also be counted;
3. Stir the dough into a flocculent shape, knead it into a dough, the water absorption of the flour is different, the amount of water can be increased or decreased by 10g, and the dough for dumplings can be slightly harder, and it should not be soft, otherwise it is not easy to roll the skin, and it is easy to break the skin when wrapping;
4. The dough is not smooth at the beginning, after kneading into a dough, put it aside for 10 minutes, knead it after the dough, and then knead it, and it will soon be smooth, but at this time it is not good, you need to knead the dough back and forth, for about 10 minutes or so, so that the dough can become smoother, and the dumpling skin made in the later stage will be more chewy and delicious, do not rush to use the dough after it is kneaded, be sure to cover the lid or plastic wrap and put it aside for 1 hour. Let the dough and water fully absorb each other before operation;
2. [Method of preparing minced meat]
1. After the dough is kneaded, you can prepare the meat filling, because the meat filling also needs to be marinated for more than half an hour, so that the meat filling tastes first, and the prepared pork is cut into pieces, and it is stirred into minced meat in the meat grinder.
2. After stirring the meat filling, put it in a large bowl, start seasoning, add a small spoon of salt, 2 tablespoons of light soy sauce, a small spoon of dark soy sauce, 1 tablespoon of oyster sauce, a small spoon of sugar for freshness, a little white pepper, and stir well;
3. After the meat filling taste is adjusted, you can draw water, using pepper water, pepper water is to put pepper, star anise, green onions, ginger slices, put them in a bowl, flush into hot water, soak for more than 1 hour and you can use them, so pepper water can be prepared in advance, the meat filling here is 300g, the weight of the pepper water used is about 100g, the prepared pepper water is added to the meat filling, and each time you add it, you must stir it until it is completely absorbed before you can add it to the next time, which will give the filling a process of absorbing water. It can also avoid the subsequent spit of water, and stirring should always be in one direction when stirring; Until all the pepper water is added, you can see that the meat filling is moist but there is no excess water in the bowl;
4. After the meat filling is beaten with water, a little cooking oil should be added, stir evenly, this step is to lock the moisture of the meat filling and avoid it from coming out of the water, and the cooking oil can be placed in the refrigerator after stirring evenly, or it can be placed directly at room temperature;
Summary of adjusting the meat filling: If you want to adjust the filling, it is tender and juicy and not firewood, you must first chop the meat filling, and then season the meat filling, after the seasoning and the meat filling are fully stirred, then add the water, and then add side dishes and cooking oil to lock in the moisture after the dumpling filling is adjusted, so that the blend is exactly the same as what you eat in the restaurant outside.
3. [Tips for chopping cabbage]
1. Today's vegetables are cabbage, fresh cabbage has more water, the prepared cabbage is cleaned, first cut into shreds, then cut into cubes, and then chopped;
2. When cutting into cubes, you can sprinkle 2 teaspoons of salt on the cabbage, so that water will come out during the chopping process, eliminating the step of pickling, and chopping the cabbage can be slightly finer;
3. After chopping out the water, put the cabbage in gauze and squeeze out the water, which can prevent the water from coming out when making dumplings, and the cabbage will be more crisp and delicious when chopped directly with salt;
4. Cabbage contains a lot of water, and if it is directly made into dumpling filling, there will be a lot of water, and the dumplings that come out of this way will be easy to break the skin and water, and it will also affect the taste of the dumplings, so it is a very important step to kill the excess water in the cabbage and cannot be omitted;
Summary of chopped cabbage: whether it is to adjust the dumpling filling or the bun filling, if you want to add vegetables with high water content, you must first use salt to kill the water, and then mix it with the meat filling, so that the filling will be more delicious; If it is a vegetable with high water content, it will be directly wrapped with the meat filling without killing the water, which will cause the filling to come out of the water when the dumplings are wrapped to the end, and if the filling is wrapped in the dumpling skin, it is easy to break the skin, and the dumplings with broken skin will be cooked into a piece of soup;
4. [Mixed filling]
1. Put the cabbage stuffing that squeezes out the water in the pork filling, add an appropriate amount of cooking oil to seal the water in the cabbage, and add a little sesame oil to increase the flavor, because the salt has been added when chopping the cabbage, and there is no need to add salt at this time, just stir it evenly with the meat filling, so that the adjusted meat filling is full and juicy and fragrant, even if it is wrapped to the end, it will not come out of the water, so that the filling is ready, if there is no package, the last step of mixing the filling can be carried out later, Mix well before making dumplings;
Summary of mixed filling: the mixed filling must be mixed before wrapping, do not mix it early, and when adding vegetables, you must add cooking oil again to lock the moisture of the vegetables, so that the filling can not be watered, and it is tender and juicy;
5. [Dumplings]
1. After the filling is ready, the dough is almost ready, take out the good dough, put it on the board and knead it directly into long strips, and divide it into evenly sized dough pieces;
2. Take a dough, flatten it with your fingers, and roll it out with a rolling pin to form a dough with a thick middle and thin edges;
3. Put an appropriate amount of filling on the dumpling filling, fold the dough together, tighten it with the tiger's mouth of both hands, and one dumpling will be wrapped;
Summary of making dumplings: Don't put too much filling when making dumplings, otherwise it will be easy to break the skin and cook it into dumpling soup;
6. [Boiled dumplings]
1. If you want to cook dumplings without breaking the skin, you should also pay attention to cooking dumplings, and you should pay attention to wide water when cooking dumplings, that is, more water, less dumplings, and add a spoonful of salt to the water in which you cook dumplings;
2. Add the dumplings again, then add water 3 times, add half a bowl of water every time you boil, until the last time, you will find that the dumplings are not only floating on the water, but also the dough is bulging, at this time the dumplings are cooked, and they can be put on the plate;
Pay attention to the above 6 points, the cabbage-stuffed dumplings you wrapped are full and juicy, and it is not enough to eat 2 large pots;