Cabbage-stuffed dumplings are most taboo to kill water with salt, and the pastry chef will teach you a trick, the dumplings are tender, juicy and more nutritious

Whether the dumplings are delicious or not is the key to adjusting the filling, the cabbage juice is sufficient, and it is easy to get out of the water if you don't pay attention to the filling, and the cabbage filling after the water will not only increase the difficulty of filling the dumpling skin, but also the seasoning will flow out with the juice, so the dumplings will be bland and tasteless, so the first problem that needs to be solved for making cabbage dumplings is how not to let the cabbage come out of the water. Next, I will share with you this method of wrapping cabbage-stuffed dumplings without water

Ingredients: 1/2 cabbage, 500 grams of pork filling, 2 eggs, 500 grams of flour, 1 green onion, 1 piece of ginger, 1 spoon of light soy sauce, a little dark soy sauce, half a spoon of oyster sauce, 2 tablespoons of cooking oil, appropriate amount of salt

Operation steps: 1. First put the prepared 500 grams of flour into the basin, then beat 2 eggs, and then add an appropriate amount of cold water, and the dumplings are the most avoid using warm water, the hotel chef said that you must use cold water and noodles, because cold water can increase the gluten of protein in the flour, so that the noodles are more elastic, and the dumplings are naturally more delicious. After adding water to the flour, knead it repeatedly and form a smooth dough with moderate hardness and softness, and set aside to set aside the dough for later use.

2. Put the prepared 500 grams of pork filling into the basin, add an appropriate amount of green onion, ginger and pepper water to remove the smell, and the pepper water should be whipped into the meat filling in a small amount and many times, so that the meat filling can be fully absorbed, so as to have the effect of removing the smell and increasing the flavor, and the water is tender and juicy. Then add 1 tablespoon of light soy sauce, half a spoon of dark soy sauce to extract the flavor, a little dark soy sauce to adjust the color, then add an appropriate amount of salt to taste, and finally 1 spoon of cooking oil and mix well. (The detailed method of pepper water and cooking oil is at the end of the article).

3. There are two kinds of cabbage, one is green in color and slender in appearance, and the other is yellow in color and short and fat in appearance, in our place it is called "holding cabbage", we should choose the latter for filling, because "Baotou cabbage" leaves are more and less crispy, and it is more suitable for making dumplings. In addition, when adjusting the dumpling filling, it is best to use only cabbage leaves, because the cabbage is easy to produce water when it is watery, and it can be kept for vinegar cabbage.

4. Wash the cabbage leaves to control the moisture, first cut them into shreds and then cut them into fine pieces with a top knife, then pour them into the adjusted meat filling, and finally seal a large spoon of cooking oil to lock in the water and mix evenly, so that the filling of the cabbage dumplings that will not come out of the water will be adjusted.

5. Take the dough out of the basin and put it on the dough table, remember to sprinkle a little flour to prevent sticking, knead a few times, divide the dough into several small doughs, and then knead it into long strips, knead it into a small agent of uniform size, sprinkle the flour and press it flat and roll it out into the dough with a rolling pin.

6. Wrap the adjusted filling with the rolled dough, then boil the pot under boiling water, hit the cold water three times after boiling, and wait for the dumplings to float to the surface, and the "belly" of the dumplings becomes round and bulging, it means that it is cooked, and you can use a colander to take it out and put it on the plate.