Chinese cabbage dumplings
By LucasKuhlman
Every year when I go home during the Chinese New Year, I ask my mother to make a lot of pickled cabbage dumplings, so that when I am hungry, I can cook them directly and eat them. I miss the pickled cabbage dumplings more than I miss...
Recipe Recommendations
- meat appropriate amount
- sauerkraut appropriate amount
- surface appropriate amount
- green onion appropriate amount
- ginger appropriate amount
- salt appropriate amount
- shisanxiang appropriate amount
- vegetable oil appropriate amount
- soy sauce appropriate amount
- sour and salty
- cook
- three-quarters of an hour
- ordinary
Steps for Chinese cabbage dumplings
1
Wash the meat filling and control the water.
2
Chop the washed cabbage into small pieces for use.
3
Squeeze the chopped pickled cabbage to dry and add it to the meat filling.
4
Add chopped green onion, shredded ginger, salt, thirteen spices, and soy sauce.
5
Stir all dumpling fillings, add a little vegetable oil, and continue to stir.
6
Make up the noodles and wake up for ten minutes.
7
After I woke up, I started making dumplings. The specific making method is omitted here, heh.
8
Put the wrapped dumplings into the pot and cook them. Generally, they can be served after boiling the pot 3 times.