How to prepare delicious pork, cabbage and green onion dumpling fillings. Let me introduce how to make pork, green onion and cabbage dumpling fillings.

? 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 pieces and place on top of the diced meat.

?Use a kitchen knife to flip part of the diced meat over the scallions (the aromatic oil from the scallions will not irritate your eyes when chopping the meat) and start chopping the meat.

Chop the green onions and meat together while adding some 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.

?When chopping the meat, chop it carefully in one direction, and then chop it crosswise.

The minced meat minced in this way is fine and even.

?Chinese cabbage is also cut into shreds, then cut into small dices and then minced.

Wrap it with clean gauze and squeeze out the water (the juice squeezed out can be used to cook the dumplings).

Place the minced meat in a container, add salt, light soy sauce, cooking wine (a little), pepper oil, cooking oil and a trace amount of cold boiled water.

When stirring the minced meat, stir clockwise and use a little force to stir the minced meat until it bubbles.

If it feels dry, add some more water and oil, and keep stirring until it becomes thick.

? Mix the minced Chinese cabbage and minced meat to form a dumpling filling.

Take some stuffing and stir-fry it in a pot until it tastes salty, then decide if you need to add any condiments.

Additional note: You can crack an egg into the meat filling to make the filling more vigorous.