500g of pork, 450g of cabbage, dumpling skins, 250ml of water, 15g of ginger, 20ml of salt (10ml added to the minced pork and 10ml to the cabbage), 35-40ml of soya sauce, 15ml of cornstarch and 10ml of sesame oil

Methods

1. Dice the pork and then chop it into minced meat, add grated ginger <

2. Add 10ml of salt to the minced pork

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

4. Add 250ml of water in several batches, stirring with chopsticks in the same direction as you add the water

5. Until the minced pork starts to form a gelatinous texture, put it into the refrigerator to cool down

6. Chop the Chinese cabbage, add 10ml of salt and mix well. Mix well and leave for 15 minutes

7. Squeeze out the excess water

8. Add 10ml of sesame oil and mix well

9. Mix well with the meat mixture, if you feel that the water is too much, continue to put it in the fridge for a while before using

10. Take a piece of dumpling skin and put a spoonful of cabbage and pork filling in the center

11. 12. Wrap all the dumplings in turn. You can put the whole plate into the freezer and then freeze them in separate bags

13. If you don't want to eat the dumplings at the same time, seal them in a plastic bag and put them in the freezer

14. Grease a pan with a thin layer of oil and fry the dumplings in it over medium heat until the dumplings are shaped

15. Pour in the water with the cornstarch in a ratio of 1:10 along the sides of the pan (1 tablespoon of cornstarch in 10 tablespoons of water). Pour in the 1:10 ratio of cornstarch water (1 tablespoon of cornstarch to 10 tablespoons of water) and cover the dumplings halfway. (Alternatively, you can use flour water.)