1. Knead the dough with flour and water. The softness and hardness are according to your own habits. I like to add a slightly softer dumpling wrapper, 饧30 minutes
2. Prepare the filling when making the noodles. Wash the larger cabbage that has not yet held the core (my family jokingly calls Chinese cabbage 😂)
3. Boil the cabbage in boiling water until the cabbage is discolored and the stems are slightly softened. Remove the cold water.
4. Chop into stuffing and squeeze out the water. The meat chopper I use is very convenient. Serve in ten seconds.
5. Wash pork, peel and remove fascia
6. Cut small pieces into the mincer
7. Mince
8. Wash fresh shiitake mushrooms
9. Break it into small pieces and put them in a meat chopper to make fillings
10. Stir the meat with soy sauce, oyster sauce, salt, thirteen spices
11. Stir in one direction evenly
12. Add cooked soybean oil, the cabbage hey oil used today, and add mushrooms, adding more oil will only fragrant, not greasy
13. Stir well, stir for a while, let the meat fully absorb the oil
14. Stir thoroughly in one direction
15. Add shiitake mushroom filling
16. Add cabbage, chopped green onion and ginger, and mix well.
17. Roll the dough into long strips, divide them into suitable size agents, and roll them into dumpling wrappers
18. Take a piece of skin and put an appropriate amount of filling
19. Wrap into a dumpling shape. I want to say, what kind of bag you like, just don't show the stuffing😄
20. Made dumplings
21. Boil in the pot
22. Add some cold water after boiling each time, about three to four times, the dumpling skin is almost transparent and it can be bounced by pressing it and it is ready to cook.
23. The finished dumplings are best placed on the draining curtain and shake them from time to time to prevent sticking. The dumplings made this time are not small in size, they are so big.
24. Dip it in your favorite sauce and eat it. I used light soy sauce, aged vinegar, chopped green onion, sugar, and chili oil for the dipping sauce. I didn't dip garlic.
