#trust之美#cabbage and Pork Pot Stickers

#trust之美#cabbage and Pork Pot Stickers

1. Prepare the necessary ingredients. The pork fillings are dumplings in advance and put in the refrigerator. You can just take them out and thaw them when you eat them.

2. Finely chop the Chinese cabbage and marinate in salt for a few minutes

3. Then squeeze the cabbage out of water

4. Finely chop shallot and ginger and set aside

5. Put salt, egg, thirteen spices, light soy sauce, ginger and green onion in the meat filling

6. Stir the tendons in one direction with chopsticks

7. Add the squeezed Chinese cabbage and mix it to form the dumpling filling

8. Prepare a dumpling wrapper and put the cabbage and pork stuffing on it

9. Fold in half and squeeze into a dumpling shape

10. Make all the dumplings one by one

11. Heat the oil in the pan, add the dumplings, and fry until the bottom is crisp and brown

12. Pour half a bowl of noodle water (fruits and a little flour to bring up), cover the pot and simmer until the noodles are dried

13. Sprinkle with chopped green onion

14. Finished product

Tips:

I make more pork fillings at a time, and then pack them into fresh-keeping bags and freeze them, so that when you eat, take a bag out and defrost it and you can use it, which is very trouble-free.
The cabbage is marinated in salt, and then filled with water. It tastes good.
The meat is added to the egg to make it tender, and the other is to make the filling solidify.
It is better to use a flat-bottomed non-stick pan when frying.