Dumplings stuffed with cabbage and pork

By LonProhaska

Dumplings stuffed with cabbage and pork
Chinese cabbage is cheap and nutritious. Eating it regularly is beneficial to your body.
As the saying goes, it is better than dumplings. Today, I will show off my cabbage and pork stuffed dumplings.

Recipe Recommendations

  • flour appropriate amount
  • cabbage appropriate amount
  • pork appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount
  • sesame oil appropriate amount

Steps for Dumplings stuffed with cabbage and pork

  • Make step 0
    1
    Mix the dough first and boil it for later use.
  • Make step 1
    2
    Chop cabbage, onions, and ginger, put together, add oil and mix well.
  • Make step 2
    3
    Chop the pork, mix with cooking wine, set aside.
  • Make step 3
    4
    Chop the shrimps and set aside.
  • Make step 4
    5
    Mix 2, 3, and 4, add salt, soy sauce, and sesame oil and stir well.
  • Make step 5
    6
    Squeeze the noodles into doses.
  • Make step 6
    7
    Press the dosage vertically to make it flat.
  • Make step 7
    8
    Roll out the dough.
  • Make step 8
    9
    Make dumplings.
  • Make step 9
    10
    The dumplings are ready.
  • Make step 10
    11
    Put boiling water into the pan and boil three times. Look at the dumplings floating and bulging, it means they are cooked.
  • Make step 11
    12
    Load the plate and you can enjoy it!

    • Dumplings stuffed with cabbage and pork Make Tips

    Cheats for dumpling fillings that don't have water: I didn't remove the juice of the cabbage to ensure that its nutrition is not lost to the greatest extent possible. So add vegetable oil and stir first, put a salt-proof coat on the surface of the vegetables, and add salt after 20 minutes, so that the dumpling filling will not come out until the end. Secret to tender pork: Marinate the pork filling with cooking wine for a while, and the meat will be tender and tender. Secret to fresh meat filling: Just put in shrimp ~ Hehe, neither sea rice nor shrimp is as effective as shrimp in enhancing freshness. Special note: When I stir fry and mix stuffing, I don't put seasonings such as MSG as long as I use soy sauce. I also don't like to add seasonings such as five-spice powder and thirteen spices. First of all, I don't want to add too many things. Moreover, the taste of those seasonings will obscure the taste of the main ingredients.

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