Cabbage Dumplings

Overview

This is a recipe my grandma taught my mother to make. I have learned it after making it for decades. It is really delicious

Four ounces of minced meat, half a cabbage and three slices of ginger
Shred and dice cabbage
Sprinkle with salt, salt once.
Leave the kneaded dough for half an hour
Squeeze the cabbage dry and add it to the minced meat mixture
Knead the dough into a long strip and cut into small pieces of even size
Use a rolling pin to roll out the dumpling wrapper into a thick center and thin edge
Put the stuffing in the middle of the wrapper, fold the wrapper in half into a semicircle, fold and pinch the edges tightly. After everything is wrapped, put in boiling water and bring to a boil. After the water boils, pour in cold water and boil again. Repeat three or four times. If the dumplings float and become visibly swollen, the dumplings are cooked
After the dumplings are out of the pan, pour them over on two plates to prevent them from sticking