1. Chop pork into meat
2. Cut the cabbage into cubes, soak the fungus and cut into cubes, peel and dice the ginger
3. After all the cubes are cut, stir in the minced pork and add a piece of thick soup. After all the ingredients are mixed, put it in the refrigerator and let it stand for an hour to let the filling taste delicious. After an hour, take out the mixed filling from the refrigerator to make dumplings
4. Prepare a pan, add a thin layer of oil, and place the dumplings on top. Try to make all the dumpling skins soaked in oil. At this time, use a low fire, and the dumplings will be placed on the pan. Slowly fry on a low fire. After all the dumplings have the color of tiger skin, pour into a bowl of water, close the lid, and fry on high heat. When the remaining one-third of the water is cooked, you can remove the lid and turn to low heat for frying. When the water is almost dry, turn off the heat immediately
Tips:1. You can make more dumplings at one time, and you can cook them if you don't have time later.
2. For the method of ice-flower dumplings, some people like to put water starch, and I have made them too, but I think that after putting water starch, the rice crust will become soft after a while. For frying this type of dumplings, the heat and standard are important.
3. As for the amount of water, it is generally mainly based on whether it is frozen dumplings or fresh dumplings. It may take shorter time to cook dumplings.
