Chinese cabbage hearts
Oyster sauce, light soy sauce, dark soy sauce, salt and pepper.
How to Make Shandong Thin-Crust Stuffed Dumplings (Pork and Cabbage Stuffing)
Knead the dough to make it a little stiffer, as shown in the picture, the freshly made dough will not be smooth, because the water content of the dough is relatively low.
Pork choose front legs three fat and seven lean, stranded meat stuffing, add full two spoons of salt, that is, the usual salt spoon at home, light soy sauce, old soya sauce, oyster sauce each a tablespoon, their own ground pepper to the right amount, stir well.
A spoonful of starch and three spoons of water to make starch, pour into the meat mixture, stir well.
A small piece of cabbage, the size of the picture.
Chop the cabbage into small pieces, as shown in the picture, do not break it up with the food processor.
Add the chopped cabbage and mix well again. The dumpling filling is ready.
The dough can be kneaded smoothly and it’s not as hard as before.
Poke a hole in the middle of the dough
Stretch out the dough.
pull into small doses
lit. grabbing dice (used in advertising)
Sprinkle with a little dry flour, or not.
press a flat
Press to flatten the dough.
Roll out the dough
Cover the rest of the dose with plastic wrap, or it will dry out easily.
Wrapped dumplings, can’t eat that much, put them in the freezer, freeze for two hours, put them in a clean Ziploc bag to freeze, that’s frozen dumplings.
lit. thin crust and big stuffing
dumplings with a big filling and thin crust
With shredded white radish on the side, I always have to eat too much.
2: Don’t add water to the filling, because there is water in the vegetables, of course, if you make a pure meat filling without adding vegetables, you have to beat the water.
3, water starch is the key to the smooth taste of the dumplings.