1. Prepare ingredients for making dumplings.
2. Wash the cabbage and chop it, put it in a sieve, add some salt and mix well, let it stand for a while until it has water, then rinse some of the salt with clean water, and squeeze the water thoroughly.
3. Soak the shiitake mushrooms and cut into dices, wash the dried shrimps and dice, stir in a pot over low heat, and pour them into a bowl together with the oil for later use.
4. Chop the pork into minced meat. After a while, add lard residue and chop together.
5. Add cornstarch, monosodium glutamate, and salt to the pork (appropriate amount, because the cabbage already has a bit of saltiness), chop finely and evenly.
6. Put the chopped pork into a bowl, add sesame oil and pepper, and stir well with shiitake mushrooms and dried shrimps.
7. Add the mixed meat filling to the cabbage in the squeezed water and mix well, and the dumpling filling is ready.
8. Wrap dumpling wrappers bought in the market with fillings.
9. Heat the pan with thin oil, and dumplings lined up for the pan. Cover the lid and fry on medium heat until the bottom is slightly golden, pushing the pan from time to time to prevent the bottom from sticking.
10. After the dumplings are fried golden brown, sprinkle half a cup of boiling water into the pot, cover and simmer until cooked. During the period, also push the lower pot from time to time to prevent the bottom from sticking.
11. The dumplings are on the pot.
Tips:Add salt to the cabbage. Firstly, the dumpling stuffing will no longer be watery, so it is easy to wrap. Secondly, when the cabbage is fried, the taste is crispy.
Generally, the meat used for making dumplings is “three-point fat and seven-point lean”. Because of the lard residue, lean meat can also be used. In addition to reducing the greasy feeling, it also tastes the dry aroma of the lard residue.
