Pork Cabbage Dumplings

Name: Pork Cabbage Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some dumpling skin; 6 taels Pork filling; 1 catty Chinese cabbage; 1 teaspoon salt; 1 capsule Knorr Chicken Soup; 2 teaspoons Cooking wine 10g; 1 teaspoon Sesame oil (5g); 1 teaspoon ginger; a little chopped green onion

by Knorr

4.9 (1)

Favorite

4

Difficulty

Easy

Time

15m

Serving

2

Dumplings stuffed with pork and cabbage are very common. Both southerners and northerners like dumplings with this stuffing. During the family reunion, enjoy the dumplings made with one heart and one mind. Not only are they refreshing and juicy, they also become an important witness to the happy moments of the family. In fact, it is not difficult to want it to taste delicious, as long as you master this trick, you will never disappoint you and this piece of mind.

Ingredients

Some Dumpling Skin
6 taels Pork Filling
1 catty Chinese Cabbage
1 teaspoon Salt

Buy on JD Buy on Amazon
1 capsule Knorr Chicken Soup
2 teaspoons Cooking Wine 10g
1 teaspoon Sesame Oil (5g)
1 teaspoon Ginger

Buy on JD Buy on Amazon
a little Chopped Green Onion

Pork Cabbage Dumplings

1. All ingredients

2. Wash the cabbage, chopped and set aside, add a little salt and mix well, let stand for 15 minutes

3. Grasp the water in the dried cabbage with your hands or gauze and set aside for later use

4. Put the minced pork in a bowl, add ginger, cooking wine and Knorr Old Hen Soup, and stir together until there are no obvious large particles in the soup

5. After the thick soup and minced meat are fully fused, add cabbage, green onion, and sesame oil, mix well to make fillings. In the process of cooking dumplings, the thick soup will penetrate into the meat after melting, making the dumplings full and juicy.

6. Take a dumpling wrapper, put the stuffing in the middle, and wrap it into dumplings until it's all wrapped up

7. Boil hot water in a pot, wait for the water to boil, add the dumplings and cook.

Tips:
1. Add a little salt to the dumpling soup to prevent the dumpling skin from cracking; put the dumplings after boiling, add a bowl of cold water after boiling, repeat this three times, then turn off the heat and remove the dumplings.
2. The filling is added with the thick soup treasure that has been processed into granules in advance, and it will melt after being heated, and merge with the minced meat to become one, bringing the eater a fragrant, rich, plump and juicy taste.