Pork and Cabbage Dumplings
1.
Wash and chop cabbage, add a little salt and mix well, squeeze out the soup and set aside
2.
Knead the dough with the squeezed cabbage juice, knead the dough smoothly and cover it with a damp cloth
3.
Add pepper, pepper powder, oil consumption, cooking wine, chicken juice to the meat filling, stir evenly, add the remaining cabbage juice from the kneading dough and stir clockwise to allow the meat filling to fully absorb the seasoning and soup, if it is dry, add water Continue to stir until the meat filling fills up the soup
4.
Add the chopped green onion and ginger and continue to stir. After stirring evenly, add salt sesame oil, use oil to lock in the water and prevent it from flowing out.
5.
Pour the prepared meat into the cabbage and stir evenly to prepare dumplings
6.
Divide the big dough into even small doughs and roll out dumpling wrappers. You can also go to the market to buy dumpling wrappers
7.
Hold the dumpling wrapper in your hand and put the appropriate filling
8.
Squeeze the edges of the dumplings
9.
You can also pack your favorite patterns
10.
This is willow-leaf dumplings, it’s better to make steamed dumplings
11.
Packed
12.
Start to cook, it will be cooked after three times
13.
Fish out and ready to eat
Tips:
This dumpling has a lot of water in the meat filling. If you can't get the water in, you can skip it, but the dumplings with the water in taste softer, although they don't run out of soup, they will taste good. As for the making of patterned dumplings, we can introduce them in detail later.
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