Dumplings Stuffed with Cabbage and Pork
1.
Make your face first and set aside.
2.
Chopped cabbage, green onions, and ginger, put them together, add oil, mix well and set aside.
3.
Mince pork, mix with cooking wine and set aside.
4.
Chop the hairy prawns and set aside.
5.
Mix 2, 3, and 4, add salt, soy sauce, and sesame oil, and stir evenly.
6.
Pull the noodles into a potion.
7.
Press the tablet vertically to deflate it.
8.
Roll the dough.
9.
Make dumplings.
10.
The dumplings are ready.
11.
Boil a pot under water and boil three times. Seeing that the dumplings are all floating, and they are just cooked.
12.
Serve it and enjoy it!
Tips:
Dumpling filling does not produce water. Cheat: I did not remove the juice of cabbage to ensure that its nutrition is not lost to the greatest extent. So put the vegetable oil and stir first, put a salt-proof coat on the surface of the vegetables, add salt after 20 minutes, so that the dumpling filling will not leak out at the end.
Pork Tenderness Cheats: The pork stuffing is marinated in cooking wine for a while, and the meat will be tender.
Cheats for minced meat Zengxian: Just put prawns~ hee hee, sea rice and shrimps are not as effective as prawns.
Special reminder: I don’t use seasonings such as MSG as long as I use soy sauce when I stir fry and mix stuffing. I also don't like to add seasonings such as five-spice powder and thirteen incense. First of all, I don't want to add too many things, and the taste of those seasonings will mask the taste of the main ingredient.
