Cabbage Pork Dumplings
by Misty soul
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Knead the dough with flour and water for half an hour.
2. Prepare the filling when making the noodles. Wash the Chinese cabbage.
3. Blanch the Chinese cabbage.
4. Cut the blanched Chinese cabbage into sections and put them in the meat chopper.
5. Chop it up and take it in 10 seconds.
6. Chop the cabbage and set aside.
7. Wash the pork, cut into strips, and put in the mincer.
8. Chop it up, and it's done in half a minute.
9. Put the chopped cabbage, pork stuffing, and chopped green onion and ginger together.
10. Add oyster sauce, thirteen incense, light soy sauce, salt and cooked oil.
11. Mix well to form the filling.
12. Rub the long noodles into a long strip, add the ingredients, and roll the skin.
13. Put right amount of stuffing on the dumpling wrapper.
14. Make dumplings.
15. Two dumplings are enough for two people to make dumplings. Twenty dumplings are enough, not too many.
16. Bring the water to a boil and put the dumplings.
17. Add cold water 3-4 times in the middle, cook until the dumplings float, press to bounce quickly and they are ready.
18. Transfer the cooked dumplings to a dish with a mesh sieve to control the water and shake them from time to time to prevent sticking.
