Fresh Fragrant Pork and Cabbage Dumplings
1.
Pour the water into the flour and stir it into a flocculent
2.
Knead it into a ball, put a lid or cling film aside to awake, relax
3.
Shred the cabbage, then chop it, put it in a basin, sprinkle a little salt and stir evenly to make it out of water
4.
Chop the meat into minced meat, mince ginger and shallots
5.
Add salt, five-spice powder, chopped ginger and shallots to the minced meat, add raw extract for freshness, add old extract for flavor, and mix well
6.
Use gauze with gauze, without gauze, squeeze out the water from the cabbage
7.
Add the squeezed cabbage to the stirred meat froth, stir evenly, and finally add an appropriate amount of sesame oil to enhance the flavor
8.
Take out the dough that has been waiting next to it, knead it smoothly on the chopping board, and slowly make a hole in the middle
9.
Continue to pull, knead, and knead the dough until it becomes a thin strip, and cut into small doughs of the same size. Each small dough is about 8 grams, or it can be cut smaller, so that the dumplings will be smaller.
10.
Use a rolling pin to roll out the small dough and add pork and cabbage stuffing
11.
Fold it up as you want
12.
After making the dumplings, boil the water in the pot and put the dumplings in. Cover the dumplings. After boiling, use a spatula to shovel the dumplings that may stick to the pan at the bottom. Cover the lid and turn to medium-low heat and cook for a while until cooked, add halfway through It doesn't matter if you don't add cold water
Tips:
Don’t squeeze the water of the cabbage until it is very dry. If there is no water at all, the stuffing will be too dry.
