Jiaozi with Chinese cabbage and pork stuffing is the most common and classic jiaozi. In the north, the most popular dumplings in winter are pork stuffing with cabbage, pork stuffing with leek and pork stuffing with radish. Cabbage is the best season in winter, crisp and juicy, sweet and delicious, and delicious to cook. Bao jiaozi is also good. Fragrant Chinese cabbage is a perfect match with fragrant pork stuffing, but Chinese cabbage is very easy to make stuffing because of its high water content. If you are not careful, you will burn yourself with the soup. So today, I share a good method used by my family. When you make cabbage stuffing, there is no water at all. It was full of stuffing when you bit it. I enjoyed it. It was delicious. Let's try it together.

Jiaozi stuffed with pork and cabbage

Ingredients: pork stuffing1.5kg.

Accessories: Chinese cabbage, two green onions, one ginger and one egg.

Seasoning: half a spoonful of pepper, half a spoonful of spiced powder, three spoonfuls of oyster sauce, two spoonfuls of soy sauce, half a spoonful of monosodium glutamate and a proper amount of salt.

Step 1: Make minced meat. You'd better chop up the pork yourself. More than half a spoonful of pepper, half a spoonful of spiced powder, half a spoonful of monosodium glutamate, three spoonfuls of oyster sauce, two spoonfuls of soy sauce and a proper amount of salt. This formula has always felt good at home, you can try it.

Step 2: Stir the pork stuffing in one direction with chopsticks for about 5 minutes until the pork stuffing becomes sticky and thick.

Step 3: Marinate the cabbage, cut it into small pieces, the finer the better, put it in a large pot, sprinkle with three spoonfuls of salt, stir well, marinate for 10 minute, don't be afraid to put too much, it won't be salty in the future.

Step 4: Squeeze the cabbage. The surface of pickled cabbage has been watered, put it in gauze and squeeze it hard by hand until no water can be squeezed out.

Step 5: Prepare other materials, prepare two green onions, some Jiang Mo and cabbage, and chop them up again with a knife. Let the ingredients mix thoroughly.

Step 6: Put chopped Chinese cabbage stuffing and prepared pork stuffing into the pot, and slowly stir with chopsticks until the stuffing becomes sticky, the ingredients are evenly dispersed and the stuffing is ready.

Step 7: I won't repeat the process of wrapping jiaozi and cooking jiaozi. Everyone knows the steps. It's annoying to write them out. The "Sanshui" we ordered here is jiaozi with meat, that is, jiaozi goes down and pours a spoonful of cold water. After three times, jiaozi is ripe.