Winter is the best time to eat dumplings. And dumplings stuffed with cabbage and pork are one of the indispensable delicacies in winter. The water of the cabbage is sufficient, and it is affordable, and the delicious taste of the pork makes the cabbage dumpling filling very delicious. However, many people have some problems when making cabbage dumpling filling, such as salting and blanching. Today, I will share a unique way to make cabbage dumpling filling, allowing you to make dumplings that are even better than those in restaurants. Next, let's take a look at this method.
Let's prepare the materials we need first. First of all, wash the cabbage, control the moisture and set aside. Next, we need some ingredients: peppercorns, star anise, cinnamon, bay leaves, green onions, purple onions, coriander, carrot slices, and ginger. Pour an appropriate amount of cooking oil into the pot, then pour the ingredients into the pot, fry slowly over low heat until it becomes brown and squeezed dry, and remove it with a colander for later use. Pour the oil into a bowl. Next, we also need a piece of front leg meat, which tastes good and is more delicious when fat and lean. Cut the foreleg into slices and chop into minced meat. Then, add salt, sugar, chicken bouillon, pepper, dark soy sauce, light soy sauce and oyster sauce, and beat in an egg. Stir vigorously until the meat filling is firm, and finally add a spoonful of boiled oil, stir well again and set aside.
Next, we'll start making the cabbage filling. Chop the cabbage, chop the green onion and chopped green onion and put it in a bowl. Add an appropriate amount of sesame oil and stir well with chopsticks to lock in the moisture of the cabbage. Then, add an appropriate amount of sesame oil, stir well again, and set aside. The resulting cabbage filling can be used to make dumplings, buns, or wontons.
When the water is boiling, place the dumplings in the pot. According to the saying "three open dumplings, two open noodles", wait for the water to boil, and add cold water on both sides. At this time, you will see that the cabbage dumplings are white and fat, and they are all bulging. Place the boiled dumplings on a plate and you'll be ready to enjoy the delicious cabbage dumplings. The filling made in this way is tender and juicy, and the meat filling is not dry or woody, and it is particularly fragrant. You can dip a little chili oil in one bite at a time, not to mention how delicious it is. Friends who like to eat dumplings must try this method.
Through the above production process, we can draw several main points. First of all, when making the filling of cabbage dumplings, do not use salting or blanching methods, but use sesame oil and sesame oil to lock in the moisture of the cabbage to maintain the fresh and tender taste of the dumplings. Secondly, choosing the foreleg meat as the meat for the dumpling filling will have a better taste, and the combination of fat and thin will be more delicious. Finally, master the heat and cook the cabbage dumplings with a full color and rich taste.
As one of the indispensable delicacies in winter, cabbage dumplings can be freely adjusted with ingredients and seasonings according to personal tastes and preferences. In addition, when making dumpling filling, you can also try to innovate and add some of your favorite ingredients, such as mushrooms, tofu, etc., to add variety to the taste. Making delicious dumplings requires experience and skills, and I hope that through today's sharing, we can help you make more delicious cabbage dumplings and enjoy the fun of winter food. Give it a try!