Pork Shrimp and Cabbage Dumplings
by Jun Yang JY
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Add ordinary flour to a moderate amount of water to form a dough with moderate hardness and let it stand for 20 minutes for later use.
2. One cabbage, pork filling, I used cooked prawns and fresh scallops, just defrost it.
3. Wash the cabbage and cut into small pieces.
4. Put the bear cooking machine to smash it.
5. In a few seconds, it is very convenient. Take it out and put it in a basin, add a little salt to remove the moisture and squeeze dry.
6. Chopped green onion and ginger.
7. Shred the shrimp.
8. Cut cooked fresh shells into small pieces.
9. Add a little bit of water to the pork filling, then add light soy sauce, oyster sauce, chicken essence, sesame oil, peanut oil, and salt. Stir in one direction, then add the chopped green onion, ginger, and shrimp.
10. Stir well.
11. Add the chopped cabbage.
12. Stir in one direction evenly.
13. Knead the good dough evenly and pull it into a uniform agent.
14. Roll into dumpling wrappers.
15. Add the right amount of stuffing.
16. Make all the dumplings one by one.
17. Pour water into the pot and boil, add the dumplings, and cook until all of them float.
18. Serve on the table.
19. Serve with fresh garlic vinaigrette.
20. Finished picture!
21. Finished picture!
