Scallop Pork and Cabbage Dumplings
1.
Ingredients: Chinese cabbage, pork, scallop meat, dumpling powder
2.
Cut the scallop meat into a bowl, put a little rice wine and mix well
3.
Add the chopped meat, ginger, soy sauce, salt, and MSG
4.
Stir in one direction and marinate for a while
5.
Wash the cabbage, chop and add salt
6.
Rinse with water to squeeze out the water
7.
Put the marinated stuffing into chopped green onions, pour sesame oil on top of chopped green onions, put in cabbage squeezed out of water, and add vegetable oil
8.
Stir in one direction to form a filling
9.
Put salt in the dumpling flour, add water to form a dough and knead well, cover with a damp cloth and wake up for more than 15 minutes
10.
Knead the awake dough into a long strip, sprinkle thin noodles on it, and turn it into a dumpling agent. Flatten the dumpling agent and use a small rolling pin to roll it into a round crust with thin sides and a thicker middle in the middle.
11.
Put stuffing on the round crust and pinch the mouth to form a dumpling shape
12.
Put clean water in a pot and boil
13.
Put the dumplings in the pot one after another, and slowly push the dumplings on the side of the pot with a spoon. When the dumplings float
14.
When the water is boiling, order cold water two to three times, see the dumpling wrappers and fillings are off the drum, you can remove them later and serve
Tips:
Cabbage is prone to water, so wash the cabbage and chop it with a little salt.
