Cabbage Pork Dumplings

Cabbage Pork Dumplings

1. Prepare pork stuffing and chopped green onion; choose fat and thin pork stuffing, three fat and seven thin;

2. Jiaozhou Chinese cabbage uses cabbage cores and only uses cabbage gang parts;

3. After washing the cabbage, use a scrubbing bed to rub it into pieces;

4. Add 2 tablespoons of salt to remove the moisture of the cabbage;

5. Put chopped green onion and a teaspoon of ginger powder into the pork filling;

6. Add two tablespoons of soy sauce;

7. Put in a spoonful of salt;

8. Stir evenly with tools;

9. Finally, add a tablespoon of peanut oil, mix well and set aside;

10. The cabbage has already smashed the water, so gently grab the water with your hands;

11. Put a tablespoon of peanut oil in the cabbage with the moisture removed, and mix well;

12. Mix the pork stuffing with the cabbage stuffing and mix well;

13. You can make dumplings in various shapes according to your preference; at the same time, boil water in a pot;

14. After the water boils, add the dumplings. Use a spoon to gently push the dumplings along the side of the pot to avoid sticking to the bottom. Boil them three times in a row. We call it three times. Finally, add a little cold water and boil it again, then remove the dumplings;

15. When I eat dumplings on the table, I like to eat them with vinegar.

Tips:

Do not dry the cabbage with water, just press it lightly. Do not pump water in the pork filling. The cabbage will continue to flow out and steam and stir it in the meat filling. The cabbage and pork dumplings are ready to be eaten and cannot be left overnight.