Cabbage and Pork Dumplings (with Cutting Method and Wrapping Method)

Name: Cabbage and Pork Dumplings (with Cutting Method and Wrapping Method)
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g pork; Some dumpling skin; Some Cabbage Heart; Some shallot; a little Cooking Wine; a little salt; a little White pepper; a little Corn flour; Some garlic; Some ginger

by Xia Xiaoyu

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

In fact, I used to like to eat buns, but because it was more troublesome to make buns (I didn’t know how to make noodles at the time), then I changed to eating dumplings, it seems like this haha...
At the beginning, I didn't know how to chop the minced meat. I bought the minced meat one time when I went to the supermarket late, but I was greedy and bought a piece of meat to go home and chop myself. I don’t know if it’s because I chopped it by myself. I think the meat is very good. Since then, my meat fillings have been prepared by myself. After a long time, I gradually gained some tips of my own. I hope this is me. Tips can help some friends"

Cabbage and Pork Dumplings (with Cutting Method and Wrapping Method)

1. Wash the pork and choy sum

Cabbage and Pork Dumplings (with Cutting Method and Wrapping Method) recipe

2. Let’s take a look at my usual way of cutting pork: the pork is sliced first but the bottom is continuous, and then the bottom is continuous when it is cut longitudinally (forgot to take pictures), and then all cut horizontally, the meat will appear, just chop just a few times It's minced meat, isn't it fast?

3. First add the onion, ginger, garlic, salt and pepper and other seasonings in the same direction and marinate for 15 minutes (the seasoning can be selected according to your preference)

4. Then add the cabbage heart and stir in the same direction again

5. Take the dumpling wrappers and put some fillings

6. Wrap it into your favorite shape

7. Below is my handy crescent wrap method (I don’t know the correct name, anyway, I’ve always called it that way o(∩_∩)o)

8. Hold the dumpling wrapper with the stuffing in your left hand, and pinch the edge of the filling with your right hand, as shown in the figure

9. Use your left thumb and index finger to pinch the outer edge and push out the pleats to the right (as shown in the picture), and then pinch with your right hand

10. Look from the outside, it looks like this

11. Repeat this action about six times and the shape in the picture will appear

12. Take a look at the periphery again and knead it later.

13. Dumplings that can't be eaten at a time are put in a fresh-keeping box, frozen in the refrigerator, and picked up on demand. . . . For the cooking method of dumplings without wrapping and filling, please refer to my recipe "Dumplings-Three Bowls of Poaching Method". Welcome to pay attention and welcome to collect.

Tips:
1 The side dishes and seasonings can be changed to what you like. For side dishes with too much water, it will be better to use salt to grab some of the water.
2 It’s not obsessive-compulsive disorder to put the dumplings neatly after eating at one time, because some dumplings will stick together after freezing, so they are put in order to separate them when they are eaten.