【Tianjin】Pork and cabbage dumplings
Overview
Dumplings are always indispensable in the taste of the New Year. Dumplings, also known as dumplings, formerly known as Jiao'er, are one of the ancient traditional pasta dishes in China. They originated from Wancheng in the Central Plains and have a history of more than 1,800 years. Dumplings are deeply loved by the Chinese people and are a must-eat during the Spring Festival in most parts of northern China. In many provinces and cities, there is also the custom of eating dumplings during the Winter Solstice. There is a folk proverb: It is better to sit upside down for comfort, and it is not as delicious as dumplings. This shows everyone’s love for dumplings. Today is the twenty-eighth day of the twelfth lunar month, the Spring Festival is getting closer and closer, and the flavor of the New Year is getting stronger and stronger. I made Yuanbaicai and pork dumplings to share with everyone.
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Ingredients
Steps
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Add some water to the meat filling and mix well.
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Crush the cabbage with a vegetable chopper and squeeze out the water.
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After the meat filling is mixed with the cabbage, add the chopped green onion.
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Heat the oil in the pot and pour the hot oil on the chopped green onion. The green onion oil will make the filling more fragrant.
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Add all the above ingredients and mix well.
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Add water little by little to the flour and stir gently with chopsticks to form a fluffy consistency.
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Knead it into a smooth dough with your hands, cover it and let it rest for a while.
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Roll the dough into a long strip, shape into a ball, round and flatten.
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Roll out into dumpling wrappers.
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Place dumpling fillings in dumpling wrappers.
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Wrap it into a dumpling shape, any shape is fine, as long as it can be pinched without revealing the filling.
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All wrapped up.
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Add water to the pot and bring to a boil, add the dumplings and cook.
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Plate with Laba garlic and vinegar.
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This is ready to eat.
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Have a nice bite.
