Pork and cabbage dumplings

grams of pork belly (fat-to-lean ratio 3:7), add appropriate amount of thirteen spices, white pepper, and dark soy sauce and stir into a fine meat filling. (I can’t find the original picture. This is when making pork and white radish dumplings, adding a raw egg. When making cabbage dumplings, don’t add it. Cabbage is easy to get watery, so the meat filling should not be too watery first).

First cut the Chinese cabbage into thin strips, and then chop into finely chopped pieces. It cannot be chopped too finely, it must be in the shape of soybeans, so that it has a layered texture when eaten. Add 3g of salt to the cabbage stuffing, mix well, and marinate for about 10 minutes.

Take a clean cage cloth and spread it out, add the cabbage filling and squeeze out as much cabbage water as possible. Some of the squeezed cabbage water should be reserved to adjust the filling and prevent the meat filling from being too dry. It is best to chop the cabbage with a knife. The coarser the particles, the better.

Add a little more oil to the wok, fry a few peppercorns over low heat until fragrant, turn off the heat and let cool.

First mix the squeezed cabbage with a small spoonful of cooked oil or sesame oil (to prevent the cabbage from releasing too much water later) and then mix it with the meat filling.

Before opening the package, add an appropriate amount of salt and minced green onions and mix well.

The mixed meat filling is in the shape of a ball.

Mix 300 grams of all-purpose flour with 170 grams of water to form a dough. After mixing, cover with plastic wrap and rest for ten minutes, then knead the dough smooth and continue cooking. I usually make the dough before mixing the filling.

Cut the saved dumpling noodles into small pieces, roll them into strips, cut ingredients and roll out the skin.

Wrap in an appropriate amount of filling and pinch the edges tightly. The hands are in the shape of cupped fists, the dumpling is placed in the tiger's mouth, the thumbs are bent and squeezed into a big belly like an ingot.

Wrap everything up and put the water in the pot.

Fresh and delicious.

Outer rubber tendon.

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