Steamed cabbage dumplings

Overview

In my hometown, I like to eat dumplings every festival. When the hot dumplings are served on the table, they are soft and hot, especially when the weather is cold, it is really warm and comfortable to have a bowl. What I’m sharing with you today is how to make steamed cabbage dumplings in my family. I specially made the dumplings into large sizes so that they taste thin and have large fillings. They are juicy when you take a bite. They are delicious and delicious. The appetite is small, three or four can be enough to fill up the meal. If you want to make delicious dumplings, I have tips to share with you. This is also the key to fresh and delicious dumplings. If you like it, try it too. Special wheat flour for Arowana dumplings 300g water 155g cabbage 280g meat filling 220g sugar 5g sesame oil 1 spoon pepper 2 grams soy sauce 1 spoon salt to taste

Tags

• staple food
• home cooking
• lunch
• dinner
• cabbage
• meat filling
• sesame oil
• special wheat flour for golden arowana dumplings
• sugar
• pepper
• salt
• soy sauce
• water

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Prepare dumpling-specific wheat flour, warm water and a little salt. If you want the dumpling wrappers to be chewy and delicious, flour is very important. I use special wheat flour for golden arowana dumplings. It uses high-quality wheat to make dumplings with a natural color. The skin is not easy to break after being cooked for a long time. It is not easy to mix with soup and stick to the pan. It tastes chewy and smooth. When kneading the dough, you should also be careful not to use cold water, but use warm water to knead the dough. This will make the dough more extensible and plastic. In addition, you can add salt when kneading the dough to make the dumpling wrappers smoother.

   

3. 3 Cover the kneaded dough with a damp cloth and let it rest for half an hour. This will make it easier to roll out the dumpling wrappers.

   

4. 4 During the proofing process of the dough, wash and drain the Chinese cabbage, and then chop it into fine pieces. It is not recommended to chop it too finely, as steamed dumplings that are too fine will not taste good. Add 3-5 grams of salt to the cabbage and mix well.

   

5. 5 After marinating for five minutes, the cabbage will begin to release water. You can pinch it with your hands to help it release water quickly. Then use your hands to form the cabbage into small balls and squeeze out the water.

   

6. 6 Do not pour out the squeezed cabbage water, add it to the meat filling in batches. I added it in four batches. Do not add it all at once. Mix thoroughly each time so that the meat filling can fully absorb the water. This is also the secret to making steamed cabbage dumplings delicious and juicy.

   

7. 7 Add a little salt, sesame oil, and soy sauce to the whipped meat filling, mix well, then add minced cabbage and mix well.

   

8. 8 Cut the dough into small pieces and roll into dumpling wrappers.

   

9. 9 Place the fillings in the dumpling wrapper and wrap into your favorite dumpling shape.

   

10. 10 Add an appropriate amount of water to the steamer, smear a little oil on the steamer or line it with oiled paper, put the dumplings in and steam over high heat.

    

11. 11 Steam for about 10 minutes after turning on the steam, then turn off the heat and simmer for two minutes before taking it out of the pot. Touch the dumplings with your hands, just make sure the skin is not sticky.

    

12. 12 Enjoy!