Cabbage, pork and green onion dumplings
Overview
As the saying goes, dumplings are not as delicious as dumplings. Dumplings are a traditional Chinese delicacy and the favorite delicacy of northerners. Dumplings are made during every Chinese New Year or other traditional festivals. Dumplings are also the first choice for entertaining family and friends.
Tags
Ingredients
Steps
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Mix appropriate amount of flour, water, egg white, and a little salt. Moderate softness and hardness. Let the dough rest for 1 hour.
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Boil water and soak a bowl of pepper water, cover it and simmer for half an hour, then open it and let it cool. (You can also soak pepper water in advance to taste better)
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Cut the cabbage into cubes and set aside.
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First add the peppercorn water to the meat filling, add in small amounts in batches, add once, stir once, and stir in one direction. Because cabbage will be added later and has a lot of water, the meat filling should not be too thin. Just a little sticky. Pour in cooking oil (cooked oil is best, cooked in advance), appropriate amount of Weidarme soy sauce, light soy sauce, oyster sauce, sweet noodle sauce, appropriate amount of salt, sugar, pepper, minced green onion, minced ginger, and sesame oil to prepare the meat filling. I never use MSG or chicken essence when cooking, so I don’t use them here either.
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After the meat filling is mixed, pour in the diced cabbage, sprinkle with a handful of minced green onions, and drizzle with an appropriate amount of sesame oil. The fragrant dumpling fillings are ready, and then start making dumplings!
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Add an appropriate amount of water to the pot and bring to a boil, then you can put the dumplings in! Boil it three times, pouring cold water over it each time and slowly dipping it in with a spoon. After cooking, put it on the plate, then pour it into a basin, shake it, and officially put it on the plate.
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Enjoy! When you take a bite, the aroma of the meat filling and cabbage blend together, it’s fragrant but not greasy! Delicious!
