Dumplings stuffed with pork, leek and cabbage
Overview
How to cook Dumplings stuffed with pork, leek and cabbage at home
Tags
Ingredients
Steps
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Mix the flour with cold water and let it rise for 1 hour. If it takes a long time to rise, the dumpling skin will have good toughness.
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Chop the pork belly into puree, add one or two eggs depending on the amount of meat filling, and mix well. The meat filling will be tender.
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Add the meat filling mixed with eggs, then add light soy sauce, soy sauce, oil, a small spoonful of miso (a bagged green onion and yellow sauce will do), five-spice powder, ginger powder, Sichuan pepper powder, pepper, green onion powder, and salt. Place them all on the surface of the meat filling.
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Add salad oil to the pot, heat the oil until it starts to smoke. Pour the hot oil on top of the seasonings and green onions. The aroma of light soy sauce and green onion spread instantly.
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Then add chopped leeks, sesame oil, and chicken essence. If you don’t want chicken essence, you don’t need to add it. Stir evenly and let in the flavor first.
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Then add chopped cabbage and mix
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After mixing the minced meat, lick the tip of a chopstick to test if it is salty. If it is too salty, add more salt. Don't add too much salt at once.
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Roll out the dumpling skin and start wrapping.
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Wrapped dumplings
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Add water to the pot and boil the dumplings. Turn on low heat, cover the pot for a while and then open it again. Cover the lid to make the meat filling cook faster. If you don’t know how to master it, you can add half a bowl of cold water after boiling the pot, then add cold water after boiling the pot again, repeat it 3 times and it will be cooked
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The dumplings are cooked and taste delicious
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You can also make fried dumplings, which are crunchy and delicious. Some garlic vinegar, some chili oil, let's eat.
