As a child growing up in the northeast of the northeast, especially understand the weather in the northeast, in the northeast, the summer is not very hot, which I like very much, but in the winter, the bone-chilling cold, feel how much wear can not block the wind. There are a lot of southern students, to wear what can be worn, but still with me crying, how you so cold in the Northeast. It is also because of this cold weather, resulting in vegetables are not very fresh, sold more and more cheap.

We all know that sauerkraut is a necessary food for winter in the Northeast, and the raw material for pickling sauerkraut is cabbage, in the countryside, basically every family uses several large tanks to pickle, which requires more than twenty cabbages. It is also because cabbages are sold very cheaply in winter that we are able to store them in large quantities for the winter. There are many ways to make cabbage, you can make soup with cabbage and frozen tofu, or mix it with cucumber in gazpacho, but my favorite, and the best for winter, would be dumplings filled with cabbage.

The cabbage filling alone is of course monotonous, you can add pork in it, or add shrimp, today I will share with you the way to make cabbage and pork filled dumplings. So how do you mix the pork and cabbage dumpling filling to make it delicious? There is one step that is very crucial, and it is full of flavor when it is done well. The most important thing to wrap dumplings is the dumpling filling, if the filling is not good enough, the skin is not good enough. First of all, you have to wash the cabbage with warm water, cut into minced, do not have to be particularly broken, try to cut into small pieces on the line, and then wrapped in a cloth, squeezed, to absorb the moisture.

But don't squeeze it too dry, the next step is to cut the meat, it's best to use a meat grinder to grind the meat, if you don't have a meat grinder, use a chopper, and cut the meat as much as possible into mince. Then use the oil to heat a pot, wait until the oil boiled, put the meat into the frying, remember to put a lot of oil, otherwise there will be a sticky situation, see the meat was fried golden, probably can be fished out.

Then put the fried meat in a basin, cut the onion, ginger into small pieces, the smaller the better, also in a basin, and cut the cabbage, put it in together, mix well. When they're all pretty much mixed, then add those seasonings. And then keep mixing as much as you can. When they are almost mixed, then according to the size of the dumpling skin, knead them into small meatballs and that's it. Finally, throw the little meatballs into the fridge for a few minutes so they will taste better. This is also a crucial step.

Speaking of dumpling skins, trying to make them thin and round is also a skill. So how do we get the dumpling skin right? We have to exert force from the outside of the rolling pin so that it doesn't break the skin or cause a particularly hard center, and while the right hand is moving, the left hand should keep rotating quickly so that he can make it even. Finally, the frozen dumpling filling wrapped in the skin, cooked, successful cabbage pork dumplings are ready.