Traditional classic---cabbage and meat dumplings
Overview
Delicious, but dumplings reflect the status of dumplings in the hearts of Chinese people. Pork and cabbage dumplings are a traditional classic, fresh and delicious. . .
Tags
Ingredients
Steps
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Mix the flour with water and make a dough, let it rest for 10 minutes.
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Finely chop the pork into fillings.
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Add dark soy sauce, salt, chicken essence, green onions and ginger.
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Mix well.
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Chop the cabbage finely, use salt to remove the water, pinch off the excess water with your hands, and add it to the meat filling.
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Add peanut oil.
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Mix well and the dumpling filling is ready.
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Break the dough into small pieces.
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Press flat and roll into round shape.
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Add stuffing to the dumpling skin.
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Pinch it in the middle with your hands.
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With two hands, the dumplings are ready.
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Packed a lot.
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Put water in the pot. After the water boils, add the dumplings and boil for 3 times. When the boiled dumplings float, they are cooked.
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The dumplings are out of the pot. . . . .
