In the north, dumplings are a staple of almost every major holiday, and even more so at New Year's Eve dinners. Dumplings, whether they are filled with meat or vegetables, are always more flavorful than other staple foods, filling the mouth and adding joy. Dumplings are shaped like a Yuanbao, symbolizing wealth and prosperity, joy and reunion, and good fortune for the coming year. The dumplings for New Year's Eve dinner are made of thin skin, stuffed with a lot of fillings, pinched tightly, and cannot be boiled, and can be wrapped with some symbols of good luck, such as copper coins, peanuts, corn, cinnamon, sugar, etc., so that those who eat these dumplings will be more fortunate in the coming year.

In addition to this, dumplings bring families together who have been working hard all year, and no matter how well they are wrapped or how good their cooking skills are, the laughter of a family reunion is more than enough to overcome everything. It is said that dumplings are the carrier of festivities, carrying the warm memories of home and the promise of a better life.

Below, we have compiled a list of 12 ways to make dumplings, which you may want to bookmark, and which one you like to make.

The first one: dumplings stuffed with cabbage

This dumpling is similar in appearance to cabbage, and it tastes like it has the fragrance of cabbage as well as the fat of meat, which makes it very appealing to the people. It is also a symbol of good luck, as cabbage is related to "Bai Cai" (百财).

Specific production method

Step 1: Prepare the ingredients. 400 grams of pork filling, half a cabbage, flour, 150 grams of spinach, onion and ginger.

The second step: clean spinach and cut into pieces to put the wall-breaker into the juice, as shown. (With raw spinach can be, in addition, the juice does not need to add water, so that the color is better. After playing, if the spinach juice is not very fine, it is recommended to filter it and then use it.)

Step 3: Start making the dumpling dough, which requires two equal-sized pieces. One piece is regular, and one piece is made of spinach juice and green dough, as shown in the picture. Once the dough is ready, cover it with plastic wrap and let it rise for 30 minutes. (When mixing the dough, it is recommended to mix the regular dough before the green dough so that the color of the regular dough will not be affected, otherwise you have to wash your hands to make it work.)

Step 4: While the dough is waking up, we start to prepare the dumpling filling. First pour a little sesame oil into the pork filling and stir until it rises. Then add 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of salt, a little bit of chicken essence, 1 tablespoon of cooking oil, a little bit of white pepper, a little bit of minced ginger, minced green onion, and finally mix well in one direction.

Step 5: Clean the cabbage, cut it into thin julienne strips, then into granules, then sprinkle 1 tablespoon of salt, and start chopping vigorously until the cabbage is getting more and more crumbly and oozing out more and more water when the cabbage is chopped.

Sixth step: clutch the water in the cabbage and put it into the meat mixture, as shown in the picture.

Step 7: Mix the meat mixture well, as shown in the picture. (If you find the meat mixture tastes light at this point, you can also add a little more salt in moderation.)

Step 8: After the dough has risen, take it out and knead it well, as shown in the picture.

Step 9: Roll both pieces of dough into long strips, as shown.

Step 10: Roll out the green dough as shown.

Step 11: Place the regular dough on top of the green dough, as shown. (If there is any dry flour on the surface of the dough at this point, be sure to gently pat it off, otherwise, it will affect how well the two doughs bond.)

Step 12: Wrap the green dough around the plain dough and close the mouth tightly, as shown in the photo. Then roll the dough well, until smooth.

Step 13: Cut the dumpling into even-sized pieces, as shown in the picture.

Step 14: Roll out the dumpling skin as shown.

Step 15: Take the suitable filling and put it on the dumpling skin, then pinch the skin tightly and the dumplings are ready, as shown in the picture.

Step 16: Boil water in a pot, then put the dumplings into the pot one by one, and add a spoonful of salt until the dumplings are ripe. (A pinch of salt will prevent the dumplings from sticking.)

A few more words

1, if you don't have a wall-breaker or juicer at home, you can mash the spinach into gauze and squeeze out the juice.

2, to make this dumpling, the softness and size of the two types of dough must be equivalent.