Cabbage Fungus Pork Dumplings
1.
Cut fresh pork into pieces, add appropriate amount of cornstarch, salt, light soy sauce, cooking wine, and ginger, mix well and chop into minced meat for later use.
2.
Baby cabbage (Chinese cabbage can also be used, but Chinese cabbage does not taste so good), wash and cut into strips and dice, then chop them more, chop them and add two spoons of salt. (Use salt to pick out the moisture)
3.
Soak the dry fungus in advance, wash and cut into foam for later use.
4.
Put the chopped minced meat, baby cabbage (cabbage), and fungus moisturized with squeezed water into a bowl and stir with chopsticks.
5.
According to personal hobbies, wrap it up as you like, and just keep it safe.
6.
After boiling the water in the pot, put the wrapped dumplings and steam for about 20 minutes.
7.
After steaming it out of the pot, it can be eaten. You can mix it with chili or dumpling vinegar according to your personal preference. I like not to touch anything, because it should be salty and delicious.
Tips:
1. In the filling, mushrooms, carrots and other vegetables can also be used for fungus. I personally feel that the taste of fungus is not so stealthily.
2. Our family loves steamed dumplings, so we choose steamed dumplings. You can also cook them when you like to eat dumplings.
3. In the hot summer, I don’t have much appetite. Dumplings are great for dinner. My baby eats half a bowl. Dumplings love to eat and can eat a lot.
