Pork and green onion dumplings are a very popular ingredient in daily life. The main ingredients are pork and green onions. They are very simple to make. Pork is rich in protein and contains essential carbohydrates. Cabbage is also an indispensable food for people with long-term constipation. Regular consumption of cabbage can stimulate gastrointestinal motility and promote digestion.

Method 1

1. Clean and cut the shallots into fine pieces.

2. Chop the pork itself into pieces for the dumpling filling.

3. The dumpling filling is chopped and the green onions are also chopped. Just started to mix the stuffing. The dumpling stuffing is mixed with green onions, and the editor also chopped some minced ginger. Add salt, chicken essence, light soy sauce, rice wine, white pepper, and sesame oil to make the dumpling filling delicious and tender. The editor also added two raw eggs.

4. Stir evenly. When you smell it, it's really hot.

5. The preparation of pork and scallion dumpling fillings has been completed above.

Method 2

Ingredients: 500 grams of raw pork, one shallot, and one and a half cabbage (you can also peel off a few more leaves to leave the cabbage heart).

Seasoning: salt, light soy sauce, pepper oil, rice wine, oil, a small amount of water.

1. Wash the pork belly or pork belly, cut into strips, and then cut into small cubes. Wash and peel the green onions, cut into small sections and place on top of the meat cubes.

2. Use a knife to place the lid of the meat on the green onion (when cutting the meat, the aromatic oil of the green onion will not irritate the eyes), and start cutting the meat.

3. Chop the green onions and meat together while adding a few drops of water. The meat will not stick to the knife, and the water will seep into the minced meat to make the meat juicy and bright.

4. When cutting meat, chop it carefully in one direction, and then chop it back horizontally. The minced meat minced in this way is fine and even.

5. The cabbage is also cut into shreds, then cut into small dices and then chopped. Wrap it with clean gauze and squeeze out the water (the squeezed vegetable juice can be used to cook dumplings).

6. Put the minced meat into a vessel, then add salt, light soy sauce, rice wine (a small amount), pepper oil, vegetable oil and a small amount of cold boiled water.

7. When mixing the minced meat, stir in a clockwise direction and use a little force to stir the minced meat until it bubbles. When it feels like it's done, add a few more drops of water and oil and mix until it becomes thick.

8. Mix the minced cabbage and minced meat into a dumpling filling. Take a little stuffing and fry it in a pot to taste the saltiness, and then decide whether you need to add any seasoning.

Method 3

Put water into the minced pork and stir in one direction until strong

Chop green onions and ginger

Chop green onions and ginger Put it into the minced meat, mix well, add salt, oil, light soy sauce, soy sauce, thirteen spices, and adjust the taste.

Main materials

400g wheat flour

260g water

400g minced meat

Seasoning

The right amount of oil

The right amount of salt

The right amount of light soy sauce

The right amount of soy sauce

The right amount of green onions

Appropriate Thirteen Incense

Method 4

1. Prepare the raw materials.

2. Just started making the stuffing! Add vegetable oil, sesame oil, salt, five-spice powder, ginger powder, MSG, more chopped green onion, less minced ginger, and light soy sauce to the existing meat filling. Soy sauce, because I like dark brown very much, you can leave it out if you don’t like it. The amount of condiments should be added according to your own taste. Then stir in one direction, and when it's almost done, chop the cabbage. I chose a small head of milk cabbage, chopped it into pieces and squeezed out the water, then added the dumpling filling and stirred evenly. Then put it in the freezer of the refrigerator for 30 minutes, so that the juice will solidify, the soup will not come out when wrapping, and the nutrients will not leak out. And when you eat it, you will feel like you are pouring soup. The taste is very soft and tender.

3. Knead the dough, my dumpling powder, the dumpling powder is chewy and moist, and has a good taste. Don’t be too hard. After closing, you can open the package 30 minutes after waking up!

4. The remaining noodles are wrapped in 2 wazi. Every time I make dumplings, I always wrap 2, which means happiness.

5. The remaining noodles can be rolled into fresh noodles and frozen. Then make noodle soup and eat it!

6. Add a little salt when cooking so that the dumplings will not stick. Then follow the three ups and three downs rule, that is, add a piece of cold water after the water boils, repeat this three times , the dumplings are basically cooked through and will not get waterlogged easily! It’s time to start eating!