Chinese cabbage and pork dumplings
By EdwinHerzog
Ingredients: chicken essence
Recipe Recommendations
- meat appropriate amount
- cabbage appropriate amount
- dumpling skin appropriate amount
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- water appropriate amount
- salad oil appropriate amount
- salty and fresh
- flavoring
- half an hour
- ordinary
Steps for Chinese cabbage and pork dumplings
1
Add salt, sugar, chicken essence, pepper, cooking wine, soy sauce, light soy sauce, and salad oil to the pork filling, and stir well.
2
Blanch the cabbage in water, drain the water, chop it up, and squeeze it dry.
3
Chop the green onions and ginger, mix with the cabbage and add into the pork filling.
4
Stir in one direction, then add a little water in portions to make it strong.
5
Take a dumpling skin and add a little stuffing.
6
Dip the edge of the dumpling skin with a little water and squeeze tightly.
7
Pour water into the pot. After boiling water, add dumplings.
8
After boiling, add cold water and call it "point rolling". After rolling again, continue to roll, and add cold water three times in total.
9
After rolling for the last time, the plate can be loaded. Serve it with some balsamic vinegar and pepper to taste more delicious.