PorkChinese cabbageDumplingsHow to make the fillingDumpling fillingThe most traditional type of filling.Especially for northern regions, in winter, Chinese cabbage is the most common vegetable. Eating a bowl of pork and cabbage filling dumplings is very satisfying!Simple two ingredientsIngredientsHowever, the pork and cabbage dumpling filling has been creatively made by people with various flavors.

Pork and cabbage dumpling filling

Materials

Pork 800g (lean 7 fat 3),Chinese cabbage1000g.Ginger50g of flour, 20g of fragrant oil, 10g of cooking wine,MSG5g, 100g of red salt liquid, 15g of salt,Peanut50g of oil.

Method of preparation

1, Wash the pork, chop and cut it into small pieces, add red salt liquid when chopping.

2, Mix ginger powder, cooking wine, MSG, and salt in the filling and marinate for about 1 hour.

3, Chop the Chinese cabbage into small pieces, squeeze out the water, put the squeezed water in a bowl, then stir the cabbage and peanut oil, fragrant oil into the meat filling, and finally add the cabbage filling.

Tips

The amount of ingredients here is calculated for making 120-150 dumplings.

Tips for making pork and cabbage dumpling filling

1, Some people think that the more pure meat in the pork and cabbage dumpling filling, the more fragrant the dumpling will be.In fact, from a nutritional perspective, dumpling filling with too much meat is not good, which is not conducive to digestion and absorption.Mastering the ratio of cabbage and pork is the key to making healthy and delicious dumpling filling.

2, Generally, the ratio of meat to cabbage in pork and cabbage dumpling filling is best at 1:1 or 1:0.5.

3, Do not discard the cabbage juice.Because after removing the juice from the Chinese cabbage, the vitamin loss will be more than 60%.If the cabbage juice is discarded, almost all the vitamins in the cabbage will be thrown away.

4, When mixing meat, add cabbage juice andsoy sauceone by one, and stir well, so that the cabbage juice penetrates into the meat, and then add the cabbage.

How to make sea cucumber pork and cabbage dumpling filling

Ingredients

Cabbage 600g, porkFive-spiced pork300g, sea cucumber 50g, soy sauce 10g,sugar30g, sweet bean paste 15g,lard30g, chopped green onion 25g, chopped ginger 10g,Sichuan peppercornsFlour,salt, old soup, MSG, fragrant oil to taste.Method

1, Wash and cut the pork into small pieces.

Wash the cabbage, blanch it in boiling water, drain and cut into small pieces.Cut the sea cucumber into fine powder.2, Heat the wok over a fire, add lard to heat, add chopped green onion and ginger to sauté, after releasing fragrance, add the meat to stir-fry, add cooking wine, soy sauce, salt, sweet bean paste, sugar, sea cucumber, and old soup, and simmer over a small fire to infuse the flavor. After concentrating the soup juice, remove and cool.

3, Put the cabbage into a basin, add MSG, salt, cooking wine, and Sichuan peppercorns, and mix well. Add the cooked meat filling, and stir well.

Features: Tender and delicious, juicy and flavorful.How to make pork and cabbage dumpling filling: tips for not making the filling watery

1, Cut the washed and dried cabbage into small pieces, and first mix it with oil. The cabbage will be wrapped in a layer of oil membrane, and it will not easily produce water when mixed with salt.

In this way, the dumpling made with the filling is tender, juicy, and has more juice.2, In the pork and cabbage dumpling filling, add a live

eggEggsBecause in the heating process of the dumpling, the egg in the filling willsolidify the protein, which can also prevent the dumpling filling from being watery.To solidify, or prevent dumpling filling from becoming soggy.