Cabbage Pork Dumplings
1.
Pour flour into the window, add 260g of water
2.
Mix into a flocculent state and let stand for one hour
3.
Prepare lean meat, cabbage and beef soup
4.
Wash and chop cabbage
5.
Add appropriate amount of salt and marinate for 15 minutes
6.
Wash the lean meat and cut into puree
7.
Squeeze the cabbage out of water and put it in the meat puree
8.
Add a beef-flavored soup treasure and mix well
9.
Add an egg and mix well
10.
Knead the dough, cover it with a damp cloth and let it stand for half an hour
11.
Take an appropriate amount of dough and knead it evenly on the chopping board and roll it out thinly
12.
Then take a small bowl and press out a dumpling shape
13.
Take a piece of dumpling skin and put an appropriate amount of cabbage and lean meat in the middle
14.
Into dumpling shape
15.
Pour appropriate amount of water into the pot, add a beef-flavored soup, and bring to a boil
16.
Pour the dumplings into the boiling water
17.
Cook until the dumplings float and turn off the heat
18.
Sprinkle some chopped green onion and serve
Tips:
1. Due to the strong flavor of the thick soup treasure, no need to add any seasonings
2. When eating dumplings, I don’t like to drink it with the soup base. You don’t need to add a beef-flavored soup when you cook the soup
3. Cook the dumplings until they float and you can eat them
