Steamed Dumplings with Cabbage and Pork
1.
Mix the noodles with warm water and cool boiled water, knead the dough and wake up for half an hour
2.
Wash the cabbage, then chop it finely, squeeze the chopped cabbage out of the water, and make it into a dish for use
3.
Cut the green onion and ginger into pieces. I use a household mixer to break the green onion and ginger together, and then set aside
4.
Pour oil into the pot, fry the bay leaves, aniseed, and peppercorns for fragrant, then remove these auxiliary materials and throw them away. Pour the remaining hot oil directly into the soy sauce bowl, fry the soy sauce, and set aside
5.
To prepare the meat filling, pour the green onion, ginger and cooking wine into the meat filling first, break up the meat filling, then add soy sauce, salt, thirteen incense, and deep-fried soy sauce, stir well, and marinate the meat filling for 20 minutes
6.
Then pour the cabbage ball into the meat filling, if the filling is light, you can add salt and soy sauce to taste
7.
Roll the skin, the skin of the steamed dumplings can be larger than that of the boiled dumplings, so you can put more stuffing
8.
Make the dumplings in a steamer and steam for 15 minutes after getting steamed, then turn off the heat.
9.
The delicious steamed cabbage dumplings are ready to be eaten with garlic, soy sauce and vinegar.
Tips:
1. The cabbage must be squeezed with water, otherwise it will be more watery if there is salt
2. Choose a lean meat filling, no need to fetch water, because the cabbage will produce water and the meat filling will be softer
3. The dumpling skin is a little bigger than usual, so you can put more stuffing
4. Fried oil with bay leaves, aniseed and peppercorns, blanch the soy sauce when it is hot, add it to the meat after cooling
