How to make pork and cabbage pan-fried dumplings

Food requires nutritional balance. Not only will you not gain weight, but it will also help you maintain a slim and healthy body. For friends who are trying to lose weight, please take a look. Today, the editor will introduce to you the method of making pork and cabbage pan-fried dumplings.

1.Mix the minced pork, minced ginger and chopped shrimp.

2. Chop the cabbage and mix it with the pork in a bowl.

3. Then mix the sweet noodle sauce, pepper, salt, sesame oil, chicken essence and the egg white of one egg (save the yolk for later use) to make the filling.

4. Knead the fermented dough to release air, roll it into long strips, and then cut it into even-sized pieces.

5. Flatten the dough.

6. Use a rolling pin to roll it into a round piece that is thick in the middle and thin on both sides.

7. Place the filling in the center of the bun wrapper.

8. Use your hands to press the dough into folds to seal.

9. Brush oil into the pan and put in the raw buns. First fry over low heat for two minutes, add a small amount of water, cover the pot and fry until the water is dry, then add a small amount of water, add oil and continue frying when it is almost dry.

10. Beat the remaining egg yolks, chop the shallots, put them in the egg yolk liquid and spread them on the fried buns one by one and serve.

After reading the detailed introduction of pork and cabbage pan-fried dumplings, I believe you can’t wait to try them. Don’t be anxious. First remember this specific method in mind, and then learn to do it well. I believe you can do it well.