Pork and cabbage dumplings
Overview
I am very envious and admire the works of the masters. I am resting at home today and making a meal of their favorite pork and cabbage dumplings for my daughter and husband. In winter, looking at the steaming dumplings, I can’t help but feel how beautiful they are!
Tags
Ingredients
Steps
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Ingredients: Pork, cabbage, onions, ginger, salt, dark soy sauce. Mince the pork and chop the cabbage
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Put the chopped pork, green onions and ginger together, then add an appropriate amount of salt and dark soy sauce. Dark soy sauce is used to enhance color.
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After spraying with oil, use chopsticks to stir the meat filling in one direction. If the meat filling seems to be white and foaming, the meat filling is almost mixed.
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After mixing the meat filling, put the chopped cabbage on top and spray with salad oil.
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Stir vigorously in one direction to combine the meat filling and cabbage, and pour an appropriate amount of sesame oil.
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In this way, the fragrant and delicious pork and cabbage stuffing is ready.
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Mix the right amount of noodles with the right amount of water. My grandma and mother told me when I was little that three kinds of light are needed when making noodles: basin light, face light, and hand light.
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Cover with a cage cloth and let sit for more than 20 minutes.
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After the dough is cooked, soften the dough again, and the dough will be stronger and smoother.
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Cut the dough into pieces and roll it into dumpling wrappers.
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The dumplings are ready. We call the longer ones mice, they look good!
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Comes with some side dishes!
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Some side dishes are served, the dumplings are cooked, and dinner is ready!
