Round cabbage pork dumplings

1

Based on the amount of food you eat at home, the pasta is prepared and put on the side, and it's good; it's usually 65-70% of the flour volume that's more suitable, with a little salt, it's more stretchy, it's easier to cook

2

Clean up the cabbage

3

Pork dumplings into a little fresh water, soy sauce

4

Slice the cabbage, cut it apart, saline it, put it to rest for about 10 minutes, and make extra juice with your hands

5

Onions cut the tail, ginger cut the tail

6

You pour the right amount of oil in the frying pan, you pour onions, you pour onions, you pour gingermies in the boilers, and you fry the little fire

7

When a part of the ginger mackerel is fried and yellow and smells, turn off the fire

8

When the ginger oil is dry, it's evenly mixed in the meat pie, and evenly mixed in the juicy cabbage

9

Noodles are ready, smooth and smooth, take a proper amount of noodles and grow the strips, and cut into a balanced agent

10

It's made of thin edges, a little thick in the middle

11

Take the proper amount of pie on the skin, either by the way you like it or by the way you wrap it or squeeze it into dumplings

12

When the pot's open, the dumplings go down, the dumplings go up with a spoon along the side of the pot to prevent the sticky pot, and when the water's out, the dumplings go up twice, and the dumplings go up in the belly, and they get into the plate

13

You can have vinegar, pepper oil, garlic

14

It smells good

Adjust the quantities of flour, cabbage, and pork according to your own consumption; after stir-frying the scallion and ginger oil until fragrant, let it cool and pour it into the meat filling, mixing thoroughly until well combined and moist; do not chop the cabbage too finely, as having some texture actually tastes better, and be sure to marinate it with salt to draw out excess juice, squeeze it dry, and then mix it into the meat filling; the ratio of flour to water can be 100:65-70, meaning for every 100 grams of flour, use 65-70 grams of water, which makes the dough soft and easy to roll, and the dumplings soft to eat; cook the dumplings in boiling water, continuously pushing along the edge of the pot with a spoon to swirl the water and carry the dumplings; once the water boils, add a splash of cold water—generally, boiling twice and adding cold water twice is about right; when the dumplings are fully puffed up and floating on the surface, remove them; to make the dumpling skins chewy and prevent them from breaking, add a small spoonful of salt when kneading the dough, and add a small spoonful of salt to the pot when boiling.