How to make dumplings with cabbage and pork filling

With the development of modern society and the invention of many household appliances, cooking at home has actually become easier. However, it is found that many people do not know how to cook. Perhaps it is because of the pressure of life and work, and the rapid development of take-out catering, many people do not know how to enter the kitchen. Today I will introduce to you how to make dumplings with cabbage and pork filling.

1. Add half a spoon of salt to clean water and dissolve it, then use it to mix the dough.

2.121 Knead the dough into a ball. You can soften it for a while. This is what my mother-in-law taught me. Hard dough makes noodles and soft dough makes dumplings. Put it in a fresh-keeping bag for later use

3.212 Pour the flour into the bowl, add the salt water to the flour in batches, and stir with chopsticks until it becomes flocculent.

4. Prepare the meat filling. I personally use pork belly, which I think is more fragrant. Chop the pork belly into small dices.

5. Chop the green onion into chopped green onion and chop the ginger with the back of a knife to remove the ginger tendons and form ginger paste. After mixing the fish filling, chop it for a while until you feel the filling is in a state that you are satisfied with (because personal preferences are different, for example, my mother-in-law likes diced meat, and my mother likes pureed meat). Put the minced meat into a bowl, add a small amount of salt, MSG, light soy sauce and dark soy sauce for marinating, stir clockwise until the minced meat feels firm.

6. Take the cabbage, cut off the cabbage head, chop the cabbage head into pieces and chop it a few times. I used the remaining cabbage to make stir-fried spicy and sour cabbage.

7. Put the cabbage into the meat and stir evenly, then pour in oil. Because cabbage is easy to release water, salt should be added to the meat filling. Oil seals in moisture.

8. Knead the dough, cut into small pieces and flatten them.

9. Roll the dough into a medium-thick and thin-edged skin and set aside.

10. The trick to making dumplings is to use the thumbs and index fingers of both hands to pinch one side of the dumpling, then pinch it hard with the thumbs and index fingers of both hands, and support the dumpling with the little finger and ring finger, and that's it. It takes more practice, and you'll be good at it.

11. Put the dumplings in the pot and cook them. Put the dumplings in after the water boils. Add some cold water as soon as the water boils. Do this three times until the dumplings are done and their stomachs are turned up.

Today’s introduction ends here. I wonder if you have learned how to make dumplings stuffed with cabbage and pork? So as long as you follow the editor's steps, you will definitely succeed. Come on!