How to make the filling of shepherd's cabbage dumplings delicious? The chef teaches you that it is tender but not astringent, and the taste is delicious

Capsule, which can be said to be the first fresh in spring, today I will share with you the method of filling shepherd's cabbage dumplings

Ingredients: Capsule, flour, Sichuan pepper, pork

1. Prepare a handful of peppercorns, do not put oil or water in the pot, then heat the pot, put in the peppercorns, and then fry them slowly over low heat, and fry the fragrance of the peppercorns all the time.

2. Prepare a piece of front leg meat that is three points thin and seven points fat, first cut the meat into meat pieces, prepare ginger pieces and green onion segments, cut the ginger into small pieces, cut the green onion into small pieces, cut the green onion also, after all the cuts, and then put the meat pieces into the meat grinder, directly into the meat puree, if you don't like the ground meat, you can also directly chop into meat puree.

3. After the meat puree is beaten, start seasoning, add salt, chicken essence, and sugar to enhance freshness, then put in oyster sauce, light soy sauce, a little dark soy sauce to color, and finally put in the mashed peppercorn powder, and then beat in an egg, stir in one direction with chopsticks, stir until it is delicate, and then put in some cool white boil, so that it does not make firewood, and finally put in some cooked scallion oil, stir again. Stir and set aside.

4. If you have frozen blanched shepherd's cabbage at home, you can also use fresh shepherd's cabbage to take out the frozen shepherd's cabbage and thaw it, chop it after thawing, and then chop it after chopping. After chopping the shepherd's cabbage, put it in a large bowl and add some cooked cooking oil, which is also effective in preventing the shepherd's cabbage from coming out of the water.

5. Prepare a large bowl of flour and pour it into a basin. Then pour in an appropriate amount of warm water, stir while pouring, stir into a larger dough and then knead it into a dough, knead it into a smooth dough with moderate softness and hardness, and then cover the lid and seal it for 15 minutes.

6. After the dough is awakened, take out the dough and knead it, then knead it into long strips, and then divide it into multiple small agents of equal size. Sprinkle some more flour on the small agent, and then press it flat one by one, and roll it out into a dumpling wrapper after pressing it.

7. After the dumpling skin is rolled, mix the shepherd's cabbage with the meat filling and stir evenly, then take the dumpling skin, put it in the dumpling filling, seal it with the method of wrapping dumplings, and you can also pinch out your favorite shape.

8. After all the dumplings are wrapped, boil water in the pot, put some edible salt in the water, and when the water is slightly boiled, put in the dumplings, and remember not to boil the water into the dumplings, otherwise it is easy to boil and break the skin. Once the dumplings are in place, push them along the edge of the pot with a spatula.

9. There are skills when cooking dumplings, the middle of the meat-filled dumplings is watered three times, and the vegetarian-stuffed dumplings are watered twice, and the water is to prevent the water from boiling, so that the dumplings are cooked in stable water, and the dumplings will not be boiled up and down because of the boiling water. After the dumplings are cooked, they are ready to eat in a bowl, and the delicious dumplings filled with shepherd's cabbage are ready. How to make the filling of shepherd's cabbage dumplings delicious? The chef teaches you that it is tender but not astringent, and the taste is delicious