Gold Ingot Dumplings

Gold Ingot Dumplings

1. Wash, slice and chop pork into meat fillings;

2. Peel off the outer layer of cabbage and cut into small pieces;

3. Add a little salt to the chopped cabbage to avoid splashing of cabbage during the chopping process;

4. Press the front end of the knife with one hand and the handle with the other hand, and chop the cabbage up and down;

5. Always use this method to chop the cabbage until finely;

6. Chopped cabbage squeezes out the water;

7. Finely chop ginger and garlic;

8. Put pork stuffing, cabbage, minced ginger and garlic together in a pot, add a teaspoon of corn oil;

9. Add a tablespoon of soy sauce;

10. Add a tablespoon of barbecued pork sauce;

11. Add a teaspoon of chili sauce;

12. Stir in one direction evenly.

13. Mix flour and corn flour, add a little salt;

14. Press a hollow in the middle of the flour and pour boiling water;

15. While pouring water, stir with chopsticks until the flour becomes large snow flakes;

16. Knead it into a smooth dough with your hands, put it in a basin, cover the noodles with plastic wrap for about half an hour, and knead it twice during this period;

17. Take out the dough that has been kneaded three times, put it on the chopping board and knead it again into a cylindrical shape, and cut it into equal-sized noodles;

18. Take a dough and roll it into a round dumpling wrapper;

19. Scoop a spoonful of meat filling on the dumpling wrapper;

20. Fold in half and squeeze to make a wide edge;

21. Fold the squeezed wide side in one direction, and bend the dumpling into a crescent shape with your hands.

22. Pinch the two sides together and become a small ingot;

23. After all the small ingots are pinched, cover with plastic wrap to prevent air drying;

24. Put the dumplings on the steamer mat, put the small ingots in the steamer, boil water in the steamer, put it in the steamer after boiling, and steam on high heat for about 10 minutes.