Dumplings Stuffed with Cabbage and Pork
1.
200 grams of flour, 100 grams of water, and a little salt, knead into a smooth dough by hand, cover with a damp cloth and let stand for half an hour
2.
The time to wake up noodles, prepare the cabbage and pork stuffing, the ingredients are shown in the figure
3.
Wash and chop Chinese cabbage
4.
Sprinkle 1-2 grams of salt on the cabbage, mix well and let stand for ten minutes to kill the water, and then squeeze most of the water out with gauze
5.
Finely chop green onion and garlic for later use
6.
Thigh or pork belly, peeled and cut into small pieces, broken into minced meat with a food processor
7.
Add minced garlic soy sauce, oyster sauce, thick soup, cooking wine, a little salt, starch, and water to the meat. Mix well with chopsticks and stir in one direction until the water is absorbed.
8.
Drizzle with sesame oil and mix well
9.
Add cabbage and mix well, add chopped green onion before wrapping
10.
Take out the dough and knead into long strips and cut into small pieces
11.
Roll each small agent into a thick crust with a thin edge in the middle, add appropriate amount of meat filling
12.
Close the dough and pinch it in the middle, and then press it with the two-color thumb
13.
Put the dumplings after boiling, add salt and oil to the water to prevent stickiness, cook until the dumplings float and they will be cooked, remove and dip in soy sauce or balsamic vinegar for consumption
