Pork and cabbage stuffed dumplings

(1) Type 1: This method tastes not greasy and is particularly chewy.

Ingredients: cabbage, forelegs, salt, thirteen spices, ginger, chives, eggs, sesame oil, soy sauce.

Production process:

1. First chop the front leg meat by hand, so that it will taste a little grainy. Then soften the cabbage with boiling water and then chop it into pieces. Dry the water, add more cabbage, and then chop the ginger into fine pieces and set aside.

2. The ratio of cabbage to meat filling is 3:7, or 4:6. Then pour the three ingredients into the basin, and then use chopsticks to stir evenly in the same direction. The minced ginger can Effectively removes the smell of meat.

3. Then add a little salt, thirteen spices, soy sauce, and chopped green onion to adjust the taste, then add 1 egg liquid to increase its viscosity, and finally pour in some sesame oil. The order of preparing the stuffing is important.

Dumpling fillings

(2) The second method: This method tastes fresh, juicy and has a better taste.

Ingredients: cabbage, pork stuffing, ginger, chives, cooking wine, light soy sauce, sugar, salt, sesame oil, white pepper, olive oil, egg white. Production process:

1. Go to the market and buy some minced meat filling. Pour it directly into a basin, then add an appropriate amount of minced onion, ginger and cooking wine and mix well. Just like the first method, they can remove the fishy smell and increase the aroma. effect.

2. Add a little sugar, salt, and white pepper to adjust the taste, then beat in an egg white, then use chopsticks to stir it clockwise, and then pour in some more Mix sesame oil and olive oil.

3. Then add the chopped cabbage. There is no need to squeeze out the water in this method. Use its own water to replace the water to make the stuffing. Mix well again and set it aside to marinate. 20-30 minutes, it will taste more delicious.