Chinese cabbage and pork dumplings

Rating

Fry? Salty and umami flavor 1 hour and 15 minutes? Higher calorie

Main ingredients? Serves 3

500g pork, 450g cabbage

Accessories

500g dumpling wrappers

Seasoning

15 grams of ginger, 20 ml of salt, 40 ml of light soy sauce, 15 ml of cornstarch, 10 ml of sesame oil, 5 grams of sesame seeds

Chinese Cabbage and Pork Dumplings Step 1

Dice the pork Then chop into minced meat and add grated ginger

Step 2

Add 10 ml of salt to the minced meat

Step 3

Add 30~40 ml of light soy sauce and 15 ml of cornstarch and mix well

Step 4

Add 250 ml of water in batches and stir in the same direction with chopsticks while adding water< /p>

Step 5

Until the minced meat becomes gelatinous, place it in the refrigerator to refrigerate

Step 6

Chop the Chinese cabbage and add 10 ml of salt Mix well and let stand for 15 minutes

Step 7

Squeeze out excess water

Step 8

Add 10 ml sesame oil and mix well

Step 9

Mix well with the meat filling. If it feels too watery, continue to put it in the refrigerator for a while before use

Step 10

Take a piece of dumpling skin and put a spoonful of cabbage and pork filling in the middle

Step 11

Shape it into a dumpling

Step 12

< p>Wrap all the dumplings in turn. You can put the whole plate in the refrigerator and freeze it, then divide it into bags and freeze it. After I bought dumplings before and ate them, I washed the dumpling box, dried it, and then used it to make the dumplings myself. It was very convenient

Step 13

When the dumplings are ready, if they are not to be eaten at that time, seal them in a plastic bag and put them in the refrigerator

Step 14

Grease the pan Add a thin layer of oil, add the dumplings, and fry over medium heat until the dumplings are set

Step 15

Pour in cornstarch water mixed with a ratio of 1:10 along the edge of the pot (1 tablespoon cornstarch plus 10 tablespoons water), covering half of the dumplings. (Or flour water can also be used)

Step 16

Cover the lid and cook over medium-low heat until the cornstarch water dries up. Open the lid, sprinkle with sesame seeds, turn to medium-high heat and fry until the water becomes moist. Dry it thoroughly and the bottom will be crispy