Cabbage and pork dumplings (with cutting and wrapping methods)

Cabbage and pork dumplings (with cutting and wrapping methods)

Overview

In fact, I used to like eating steamed buns, but because it was troublesome to make steamed buns (I had to make dough and I didn’t know how to make them at the time), I later changed my preference to eating dumplings, it seems like this haha... At first, I didn’t know how to chop minced meat, so I just bought it. One time I went to the supermarket late and the minced meat was sold out, but I was craving for it, so I bought a piece of meat and chopped it at home. I don’t know if it was because I chopped it myself that I thought the meat was very good. From then on, I made all the meat fillings myself. As time went by, I slowly developed some tips of my own. I hope these tips can help some friends

Tags

Ingredients

Steps

  1. Wash the pork and cabbage

    Cabbage and pork dumplings (with cutting and wrapping methods) step 1

  2. Let’s take a look at my usual method of cutting minced meat: first slice the pork as shown in the picture, but the bottom is continuous, then cut it lengthwise but also keep the bottom (forgot to take a photo), then cut it all horizontally, and the meat cubes will appear. After a few chops, it will become minced meat. Isn’t it fast

    Cabbage and pork dumplings (with cutting and wrapping methods) step 2

  3. First add onions, ginger, garlic, salt, pepper and other seasonings, stir in one direction and marinate for 15 minutes (you can choose seasonings according to your own preferences)

    Cabbage and pork dumplings (with cutting and wrapping methods) step 3

  4. Then add the cabbage hearts and mix again in the same direction

    Cabbage and pork dumplings (with cutting and wrapping methods) step 4

  5. Take the dumpling skin and put appropriate amount of filling

    Cabbage and pork dumplings (with cutting and wrapping methods) step 5

  6. Wrap it into the shape you like

    Cabbage and pork dumplings (with cutting and wrapping methods) step 6

  7. Below is my handy crescent bun method (I don’t know the correct name, anyway, I always call it that o(∩_∩)o)

    Cabbage and pork dumplings (with cutting and wrapping methods) step 7

  8. Hold up the dumpling wrapper with fillings in your left hand, and pinch the edge with your right hand, as shown in the picture

    Cabbage and pork dumplings (with cutting and wrapping methods) step 8

  9. Pinch the outer edge with your left thumb and index finger to push the pleat to the right (as shown in the picture), and then pinch it together with your right hand

    Cabbage and pork dumplings (with cutting and wrapping methods) step 9

  10. If you look at it from the outside, it looks like this

    Cabbage and pork dumplings (with cutting and wrapping methods) step 10

  11. Repeat this action about six times and the shape in the picture will appear

    Cabbage and pork dumplings (with cutting and wrapping methods) step 11

  12. Look at the outside again, and then pinch it

    Cabbage and pork dumplings (with cutting and wrapping methods) step 12

  13. Put the dumplings that you can't finish at one time into a crisper, put them in the refrigerator, and take them on demand. . . . For the method of cooking dumplings without wrapping and filling, please refer to my recipe "Dumplings - Three Bowls of Water Cooking Method". Welcome to follow and bookmark

    Cabbage and pork dumplings (with cutting and wrapping methods) step 13