I like to mix meat stuffing with Korean sesame oil. I don't know why Korean sesame oil is darker and more fragrant than Taiwan Province's, so I like to use it now.

Cut the cabbage into small cubes, the size is about 1 cm * 1 cm. I am used to cutting it and putting it in a pot with a larger diameter, so that a small amount of rubbing salt will be sprinkled after cutting it, so that the salt will be more uniform.

Let the salted cabbage stand for about ten minutes to let it out of the water, and squeeze out the water several times with your hands. This part of the effort is because the cabbage contains too much water, so if there are strong men at home, you can ask them for help, and by the way, let them feel involved, move and eat more in the future!

Green onions are also diced. This time I used Samsung onions, a bunch, and I used about eight.

Pour the Chinese cabbage-green onion-minced meat in step 3&4 into a large steel basin, add sesame oil, pepper, soy sauce, salt and water, and stir until it becomes sticky (about ten minutes). You can use chopsticks, but you can also grasp them by hand, which will be faster.

Usually, the wrappers of dumplings on the market are not very big, but I am used to wrapping jiaozi, the Big Mac, so I will pull up jiaozi's wrappers to increase his capacity.

Put the meat stuffing on the dumpling skin, dip the edge in some water to help adhesion, and then press hard with the power of the arc mouth of both hands, so that the jiaozi will not be easily broken!

Wrap jiaozi one by one in a non-stick pan, turn on medium heat, pour in flour water-salad oil, cover the lid, and come back in about seven or eight minutes. My pot is transparent, so if it is opaque, you can listen carefully to the sound inside, which means you can lift the pot one minute after frying dumplings. Transparent pot cover is to wait until the pot is dark brown before scooping up the jiaozi. If the color is not dark enough, don't hurry to get out of the pot, so the bottom of jiaozi won't be crisp enough ~