1, carrots cut into small dices, the pot put a small amount of oil, add ginger minced onion minced, and then into the carrots stir-fried until a little soft, into a standby.

2, cabbage cut into foam, put some salt pickle water, and then filtered with gauze to squeeze out the water.

3, pork chopped into a paste.

4, pork add wine clockwise stir.

5, add the carrot and cabbage to the meat foam, add oil, salt, pepper, soy sauce, oyster sauce and mix well.

Cabbage and carrot dumpling filling practice two:

1, cabbage shredded.

2, and then shredded cabbage, add salt and slightly marinated.

3, the cabbage kneaded flat, the pickled cabbage rinsed with water.

4, squeeze dry into another container with chopped green onion and ginger.

5, put 150 grams of fresh meat filling.

6, will be mixed well into the cabbage filling.

Cabbage and carrot dumpling filling practice three:

1, carrots washed and shredded, put into a food blender, add a little water, whisked into the end, with a sieve or gauze to filter out the juice and spare;

2, flour into a large bowl, slowly add the carrot juice, kneaded into a smooth dough;

3, washed and chopped cabbage, scratched with a little salt, and let it rest for 5 minutes after the water will be squeezed out of the cabbage, white onion washed and chopped;

4, pork filling into a bowl, add salt and soy sauce, mix well, add chopped cabbage and minced green onion, drizzle with sesame oil and mix well to make the cabbage and meat filling;

5, the dough will be divided into a number of small doses and then rolled into a dumpling skin, add the meat filling wrapped into a small dumplings;

6, the pot of boiling water, into the dumplings and cooked through, and then fish out. The dumplings can be cooked through and then pulled out.