1. Materials to be prepared: Cabbage is best to choose the leaf part, because I only have a cabbage core left here, so I will use it.
2. Wash the cabbage and blanch it for about three minutes, until the cabbage becomes soft, remove the dried water and set aside.
3. Finely chop the green onion and ginger into the meat, add a little five-spice powder (or thirteen spice powder, pepper powder, anyway, this kind of seasoning powder), a small spoonful of cooking oil, soy sauce, and a little salt, and stir well. (In fact, you are adjusting the dumpling filling, so the seasoning can be added according to your own taste). I served it with carrots because it was for children.
4. Spread the blanched cabbage flat and put the meat on it.
5. Roll up. The large leaves can be divided into two. The thick part of the cabbage gang can be thinly sliced with a blade. The leaves and gangs have different tastes.
6. After rolling the pallet, I laid a layer of dried tofu strips on the bottom of the plate (this is the case for lazy people, I want as many nutrients as possible in one dish, so I don’t have to make a second dish). Steam in a pot, turn to medium-low heat and steam for 25 minutes after high heat is brought to a boil.
7. Out of the pot! Served with fragrant rice, the index finger moved! The soup inside is also delicious!
Tips:1. For the meat filling, you can choose pork, beef or mutton according to your personal taste.
2. Various ingredients can be added to the meat filling at will.
