How to make pork and cabbage pan-fried dumplings

Many people don’t know how to cook, which is normal in modern society. After all, with the prosperity of the modern catering industry, we can eat in restaurants. But many times, the taste is really different when you make it yourself. As for the method of making pork and cabbage pan-fried dumplings, you can make it yourself and then taste it yourself. I believe the taste will definitely be different.

1.121 Cover with plastic wrap and place in a warm place to rise.

2. Add baking powder and sugar to the 2.12 flour and knead into dough.

3.1 Chop into small pieces, add a spoonful of salt and mix well.

4.2 While the dough is fermenting, prepare the filling and wash the cabbage.

5. Put the cabbage stuffing on the steamer cloth, wrap it and squeeze out the moisture from the cabbage.

6. Stir-fry the minced meat and add it to the processed cabbage, then add chopped green onion and ginger.

7.1 Let the dough rise until it is 2-3 times larger.

8.2 Add a spoonful of soybean paste, sugar, salt, white pepper, MSG, chicken essence, sesame oil and mix well.

9. Sprinkle a little baking soda on the chopping board, knead it evenly into the dough, cover with plastic wrap and let it relax for 10 minutes.

10. Divide the dough into small equal pieces.

11. Use a rolling pin to roll the rolling pin into a round shape.

12. Wrap the fillings in the buns and cover with plastic wrap for a second proofing until they are twice as large.

13. Heat the pan, add appropriate amount of corn oil, and place the buns in the pan.

14. Add appropriate amount of water into the pan.

15. Cover the pot and fry on low heat until the water is dry. Add water again. When the water is dry, fry on low heat for another 2 minutes to allow a layer of crispy bottom to form on the bottom of the buns.

16. Take out of the pot and start eating.

Although the detailed steps for making pork and cabbage pan-fried dumplings have been introduced, you can make your own innovative changes based on your different understanding. I believe that your innovation and changes will definitely make this dish more perfect.