Pork belly or front leg meat can be used to make dumplings. There is no need to add cornstarch to the meat filling. The following is how to make cabbage and pork dumplings:

Ingredients: 700 grams of cabbage, 400 grams of minced meat. g, 600 grams of dumpling skin

Accessories: appropriate amount of salt, 1 spoon of cooking wine, 2 spoons of oyster sauce, 1 spoon of sugar, appropriate amount of green onions, appropriate amount of vinegar

Step 1: Prepare the raw materials.

Step 2: Place the minced meat in a container, add cooking wine, salt, oyster sauce, sugar and green onion and stir until it becomes firm.

Step 3: Wash and chop the cabbage, add salt and marinate for 15 minutes

Step 4: Squeeze off excess water and add to the meat filling.

Step 5: Stir the cabbage and minced meat until tough.

Step 6: Place the filling in the center of the dumpling skin, fold it in half, and pinch it tightly.

Step 7: Boil the water in the pot, add the dumplings and cook with the lid on.

Step 8: After the water boils, pour a bowl of cold water on it, cover the pot, boil it again and pour another bowl of cold water on it, and finally pour three bowls of cold water on it.

Step 9: After boiling, the dumplings will float to the surface of the water.

Step 10: Cooked cabbage and pork dumplings.