Mushroom, pork and cabbage dumplings
Overview
I make some dumplings from time to time and freeze them in the refrigerator. They are very convenient to cook for breakfast.
Tags
Ingredients
Steps
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Wash the mushrooms and soak them in some water until soft. Remember not to throw away the water used to soak the mushrooms.
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Wash the cabbage and green onions.
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Boil a pot of water. When the water boils, add the cabbage and blanch until soft.
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Place the blanched cabbage on a plate to cool.
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Chop the cooled cabbage and squeeze out some of the water.
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Chop the soaked mushrooms until soft.
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To prepare the green onion and ginger water, just take the water used to soak the mushrooms, chop the green onion and take a few pieces of ginger and soak it.
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Prepare some sweet corn kernels, or leave them out.
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Chop the pork into puree. The pork must be fat and lean to taste. I like the fat-to-lean ratio to be about 37 or 46.
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Add salt, light soy sauce, dark soy sauce, oyster sauce, sugar to the minced meat, add some green onion and ginger water and mix well. The seasoning can be added all at once. Add the green onion and ginger water several times. Add once and mix until the water disappears. Add more. Mix again and add more. In general, it is best to mix the pureed meat well and drink a lot of water but no water will flow out.
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Then put the cabbage, mushrooms, and corn kernels down, and add some salt. The amount of salt is enough to make these vegetables salty. The minced meat has already been seasoned. Add some more peanut oil.
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Mix well. I always mix it in a wok, which is more convenient.
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It's time to make dumplings.
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I always pack a little extra, keep it in the refrigerator, and cook it when I want to eat it.
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The key to mixing the stuffing is to add some green onion and ginger water. When mixing, add some chopped green onion, but leave out the ginger.
