Dumplings stuffed with pork and cabbage

Overview

How to cook Dumplings stuffed with pork and cabbage at home

Finely chop green onions and ginger.
Add refined salt, thirteen spices, first-grade fresh soy sauce, oyster sauce, chicken essence and minced ginger to the meat filling. Add appropriate amount of water in batches and stir in one direction with chopsticks until the meat filling is thick and elastic.
Add chopped green onion and appropriate amount of sesame oil. Add cooking oil and mix well.
Wash and blanch the bok choy and cool.
Chop the cabbage into small pieces and add to the meat filling, mix well.
Add 3 grams of refined salt to the flour to increase gluten, knead the dough with room temperature water, add an appropriate amount of water in batches, stir into floc, and press the dough repeatedly to form a smooth dough.
Roll the dough into a long strip and add even dough.
Press flat.
Roll out the dough.
Wrap in fillings.
Wrap into dumplings.
Wrap everything up and wait for it to be put into the pot. Don't leave it for too long.
Boil the dumplings under the water, cover it with a lid, add a little cold water after the water boils, cover it again and continue cooking, boil it again and add more water, open the lid again and cook for a while, watch the dumplings bulge and float, then they are cooked.
Turn the plate, dip it in the sauce and eat, it is soft and chewy, fragrant and juicy, nutritious and delicious!