When making dumplings with cabbage, should you wrap it directly or blanch it first? All done wrong! This is the right way, tender and juicy.

When making dumplings stuffed with cabbage, the cabbage cannot be blanched in a pot, nor can it be chopped into pieces directly. The cabbage gang cannot be used. To make cabbage-filled dumplings, you can pair them with leeks or pork.

⒈When making dumplings with pork, it is best to use front leg meat. If you can’t buy it, use pork belly. Stir the pork belly into a meat filling, add cooking oil, light soy sauce, minced ginger, five-spice powder, and oyster sauce, and stir evenly in a clockwise direction with chopsticks.

⒉ You can add some five-spice powder to the pork and cabbage stuffing, but you cannot add the pork and leek stuffing, which will not be fresh.

⒊The cabbage and meat fillings should be prepared separately. After the dumpling wrappers are rolled out, stir them together and start wrapping. In this way, the cabbage will be more tender and less likely to become watery.

As long as you remember these two points and use cabbage leaves and mix separately, the cabbage filling will not become watery and ensure it is tender and juicy.

⒋The dough of the dumpling wrapper should be softer. Adding a spoonful of salt when kneading the dough can increase the toughness of the flour. Only in this way can the dumpling wrapper be delicious and not easy to break. Wrap it in the shape you like. The appearance is enough, making dumplings is very simple.

⒌When cooking dumplings, there must be plenty of water in the pot. If there is too little water, the dumplings will easily break if they are squeezed together. To boil the dumplings, you need to boil the water three times, that is, add cold water twice after the water boils, and then the dumplings will be cooked. The dumplings are cooked when they float on the water.