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Dumplings of Classics!Delicious !️ Cabbage and Pork Dumplings (with 3 basic wrapping methods) at Dumplings of Classics!Delicious !️ Cabbage and Pork Dumplings (with 3 basic wrapping methods) – Authentic Chinese Dish with Bold Flavors and Fresh Ingredients
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Dumplings of Classics!Delicious !️ Cabbage and Pork Dumplings (with 3 basic wrapping methods)

Dumplings are one of the most popular home-cooked foods in the vast areas of northern China, and their flavor and characteristics are not only unique, but also have formed a food custom centered on dumplings in thousands of years of cultural inheritance. On Chinese New Year's Eve, boiled dumplings. When the winter solstice arrives, eat dumplings. And dumplings on the bus, noodles on the bus... No, this winter is coming quietly, and Chinese cabbage, as the main dish of our northerners in winter, is the preferred ingredient for northerners to make dumplings. Of course, in order to make the most delicious taste of ordinary ingredients, the choice of seasoning is crucial. It is not only delicious and fresh, salty and delicious, juicy in taste, and unified in taste, but also healthy and exquisite! Especially if there are elderly people and children at home, it is best to choose condiments with 0 additives and simple raw materials. The second is the wrapping method, the northern dumplings pay attention to the thin skin and large filling, and the cooking dumplings are also particular, you can follow the recipe to try it......

Dumplings of Classics!Delicious !️ Cabbage and Pork Dumplings (with 3 basic wrapping methods)

Ingredients

Chinesecabbage 1000~1200 g
Porkfrontsandwich 500 g
Freshshrimp 150 g
shiitakemushroom 10 pieces
ginger 1 smallpiece
greenonion 1 handful
Weidameivirginsoysauce 1 spoon
WeidaMeiPremiumOysterSauce 2 scoops
Weidadelicioussoysauce 3 scoops
rattanpepperoil halfaspoon
sesameoil 2 scoops
Peanutoil(cornoil) 4-5 scoops
Cookingwine 2 scoops
Salt Appropriateamount
Dippingsauce
WeiDameifragrantricevinegar 2 scoops
WeiDameivirginrawsoysauce 1 spoon

Cooking Instructions

  1. Prepare the ingredients, and soak the shiitake mushrooms half a day in advance.

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  2. Wash the Chinese cabbage, drain the water, chop it, add 3 tablespoons of salt and marinate for half an hour. Squeeze out the water and try to squeeze it dry.
    I don't like dumplings with too much meat, they will be a little greasy, but I still like to order more dishes and have a rich taste. Each person can adjust the ratio to their liking!

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  3. Remove the stems of the shiitake mushrooms and finely chop them.
    The fresh shrimp is squeezed on the spot that I bought at the vegetable market, and the meat is firm and delicious. Wash the shrimp, drain the water, grasp it with a little salt, and let it stand for later use, so that the shrimp can keep the Q bomb intact.

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  4. The meat is also bought at home and processed into minced meat yourself, and you can also buy finished minced meat. Add the minced ginger and chopped green onion to the minced meat and grind it together to form a fragrant minced meat.

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  5. It can be divided into several operations.

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  6. Enlarge the minced meat, diced shiitake mushrooms, cabbage and shrimp together in a large bowl and pour in 2 tablespoons of Verdar Cuisine's best oyster sauce. This oyster sauce does not contain preservatives, so it is safe to eat if you have children and elderly people at home.

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  7. 1 tablespoon of virgin soy sauce and 2 tablespoons of cooking wine. I usually choose simple raw materials for light soy sauce, this light soy sauce has only 5 kinds of raw materials, 0 additives, and it is relatively healthy.

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  8. 3 tablespoons of soy sauce, 2 tablespoons of sesame oil, 4~5 tablespoons of peanut oil (or corn oil), half a tablespoon of rattan pepper oil (optional). Peanut oil has a stronger fragrance, and you can choose what you like. The taste is extremely fresh in our basic family, and the taste is very fresh.

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  9. Stir clockwise to combine, stirring to thicken. Be sure to follow one direction!

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  10. The basic model is also called ingots dumplings, hold the dumpling skin in the left hand, fold the dumpling skin in half from right to left, pinch the index finger, move one step forward, and then pinch it to move forward, and pinch it tightly on both sides.

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  11. For lace dumplings, take a dumpling wrapper, put an appropriate amount of filling in the middle, fold both sides and knead them into the shape of a crescent moon below. Then hold it with your left hand, and pinch the lace from the right corner of the dumpling with your right thumb and index finger: roll it up and pinch it to complete the first lace, then roll it up and pinch it again to complete the second lace, and so on and so on knead all the lace, and a lace dumpling is wrapped.

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  12. Big-bellied dumplings, hold the dumpling skin in the left hand, fold the dumpling skin in half, press it tightly around the periphery, press it tightly with two thumbs, and the dumpling will be wrapped.

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  13. Add a little salt to the pot, boil the water and put in the dumplings, cook until the dumplings bulge, and after they float up, it is best to add cold water 2~3 times, and then boil over low heat for a while, so that the dumplings taste more vigorous.

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  14. The most classic way to eat is to dip it in vinegar, if you are vinegar, you can try to use rice vinegar, this one I use is pure rice stuffed, with apple juice added to it, I think it is sweet and sour, the taste is fragrant and refreshing, and it is perfect for dipping sauce. Of course, if you want to be more delicious, you can add a little extra flavor or light soy sauce, and the original umami will immediately leave a fragrance between your lips and teeth.

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  15. The delicious soup is super tempting!

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