What soup does jiaozi with cabbage and pork?

The stuffing of Chinese cabbage and pork dumplings is so adjusted that Chinese cabbage does not come out and pork is tender and delicious.

As the saying goes, "delicious but not as good as jiaozi". In our country, we have the habit of eating jiaozi. jiaozi is another staple food besides rice and noodles, and it is also a traditional food in our country. Jiaozi has a long history. It is said that it was first invented by Zhang Zhongjing, a doctor in Dengzhou, Nanyang, with a history of 1800 years. Guess what? In fact, the early jiaozi was not named after this name. There were many names, such as prison pill, flat food, jiaozi bait and pink horn, which were all ancient names for jiaozi, and it was not until the Qing Dynasty that it was renamed jiaozi.

There are many different ways to eat jiaozi in different places, such as Guangdong's powdered shrimp dumplings, Xi 'an's sour soup jiaozi, Shanghai's fried dumpling jiaozi, Yangzhou's crab roe steamed dumplings and Shandong's dumplings. Here, the most common practice in jiaozi is cabbage, pork and jiaozi. Although the materials used are simple and ordinary, the finished product is not ordinary at all. The meat stuffing is fresh and tender, with thin skin and many fillings, which makes it particularly enjoyable to eat.

However, in order to taste this kind of Chinese cabbage and pork jiaozi, stuffing is the key. If it is not done well, the cabbage will come out, and the pork will not be tender, which will lead to a bad overall taste of jiaozi. So today I will share with you my jiaozi method of Chinese cabbage and pork, and the article will tell you how to correctly prepare the stuffing of Chinese cabbage, pork and jiaozi. Friends who like this stuffing can collect it and try it.

Pork, cabbage and jiaozi.

Ingredients: 550g pork, Chinese cabbage 1300g, scallion 1, appropriate amount of dumpling wrapper, 3 tablespoons soy sauce, 2 tablespoons soy sauce, 2 tablespoons starch 15g cooking wine and 8g salt.

Accessories: 2 tablespoons of sour soup sauce, appropriate amount of chopped green onion and appropriate amount of laver.

1. Wash the cabbage, cut off the roots, break them into pieces, then put them in a pot with hot water, blanch them until the stalks of the cabbage are slightly soft, and then take them out.

2. Blanch the boiled cabbage with cold water, and then cut it into dices. Remember to squeeze it dry by hand after cutting. If you have gauze at home, you'd better squeeze it in gauze, which will be more thorough. When many people make jiaozi with Chinese cabbage and pork, they don't blanch it, but cut it directly. When doing this, cabbage is particularly prone to water, which will lead to watery stuffing. However, the blanched Chinese cabbage can't get out of the water after draining.

3. Then wash the green onions and cut them into small pieces. I put a little more green onions today. If you don't like the obvious smell of green onions, use a small half root.

4. After the pork is washed, put it into a cooking machine and paste it. If you don't have a cooking machine, cut it with a knife, but be sure to chop it. Here, I suggest that you don't buy too thin pork, preferably 3 fat and 7 thin pork, which will taste better and the flavor will not be greasy or tender.

5. Pour the pork paste, green onion and Chinese cabbage into a large basin, stir well, then add 3 tablespoons of soy sauce, 2 tablespoons of soy sauce, 8 grams of salt, 2 tablespoons of cooking wine and 15 grams of starch, and continue to stir in one direction until the meat becomes thick. Starch is added to make pork taste tender, so it is essential.

6. Take a dumpling skin, put a little water around it, then put a proper amount of meat stuffing and wrap it up.

7. Today's dumpling stuffing can be wrapped around 100. The prepared jiaozi can be stored in the refrigerator for more than 2 months. It's good to pack more jiaozi in summer. Sometimes it's too hot to cook. You can cook a few jiaozi at will, which is convenient, delicious and full.

8. Packaged jiaozi can be eaten in a variety of ways. Today, I made sour soup and kimbap. Southerners like to bring soup when they eat jiaozi. Pour half a pot of water into the pot, then add sour soup sauce, laver and salt. After boiling, cook in jiaozi until jiaozi floats, and take out the pot.

9. Sprinkle chopped green onion after cooking to enhance fragrance, and then enjoy. The Chinese cabbage and pork dumplings made in this way are fresh and tender, which is more delicious than those bought in breakfast shops.

This is how the stuffing of Chinese cabbage and pork dumplings is mixed. Chinese cabbage doesn't produce water, and pork is tender. It is delicious. Why don't you try?