Cabbage and pork pot stickers

Overview

I haven’t eaten dumplings for a long time, so I just have time to make them on the weekend. This time I used pork and cabbage stuffing, which is fragrant and not greasy. I made 60 ingot-shaped dumplings to cook and eat, and 25 dumplings to make pot stickers. I loved the crispy bottom and took a bite of the soft skin, crispy bottom and tender filling. It was very delicious!

Tags

• staple food
• home cooking
• pregnant women
• maternity
• old man
• late night snack
• winter recipes
• fast food
• lunch
• dinner
• students
• chinese cabbage
• dumpling skin
• egg
• light soy sauce
• onions
• pork belly stuffing
• thirteen incense
• ginger

Ingredients

Steps

1. 1 Prepare the required ingredients. The pork stuffing is made in advance and kept in the refrigerator. You can just take it out and defrost it before eating.

   

2. 2 Cut the Chinese cabbage into fine pieces and marinate with salt for a few minutes

   

3. 3 Then squeeze the cabbage to release the water

   

4. 4 Chop green onion and ginger finely and set aside

   

5. 5 Add salt, eggs, thirteen spices, light soy sauce, minced ginger and green onions to the meat filling

   

6. 6 Use chopsticks to stir in one direction to stir the gluten

   

7. 7 Add the Chinese cabbage with the water squeezed out and mix well to make the dumpling filling

   

8. 8 Prepare a dumpling wrapper and put the cabbage and pork filling

   

9. 9 Fold in half and pinch into a dumpling shape

   

10. 10 Make all the dumplings in sequence

    

11. 11 Heat the oil in the pan, add the dumplings, and fry until the bottom is crispy and brown

    

12. 12 Pour half a bowl of pasta water (add a little flour to the fruit to mix), cover the pot and simmer until the pasta water dries up

    

13. 13 Sprinkle with chopped green onion and serve

    

14. 14 Finished product