Chinese cabbage pork dumplings genius

Published Feb 5, 2022 at 02:05am ET


Chinese cabbage pork dumplings genius

Winter is the season of Chinese cabbage. A big one can be stored for several days. I am a person who loves Chinese cabbage very much. I make a dumpling and put it in the quick freeze. Sometimes I cook a few or fry breakfast and lunch like this. Its simple and convenient.

Operational steps

  • 1 Wash and chop the cabbage, add salt and stir evenly, so that the water of the cabbage comes out, and then squeeze the water out of the reserve. Cabbage must be squeezed dry, otherwise the filling is too wet to wrap.
    Chinese cabbage pork
  • 2 Cut pork into minced meat, cut mushrooms into minced mushrooms, mix the ingredients together, beat an egg, add shallots.
    Chinese cabbage pork
  • 3 Add a little salt, oyster oil, sesame oil, chicken essence, cooking wine, mix well, and the filling will be finished.
    Chinese cabbage pork
  • 4 Its too time-consuming and laborious for me to roll the dumpling skin by myself, and its always not round, so I decided to buy it at the restaurant after trying it again or twice. When making dumplings, you must put a circle of water on the outside of the dumpling skin, so that the dumpling skin can be wrapped and will not disperse.
    Chinese cabbage pork
  • 5 I usually put the wrapped dumplings in quick-frozen, and pack them in fresh-keeping bags the next day, so that I can take one bag every time I eat, and the small amount of dumplings will not stick.
    Chinese cabbage pork
  • 6 When boiling dumplings, you must boil them before putting them in. Sure! Then order three times of cold water and boil the dumplings until they float.
    Chinese cabbage pork

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Healthcare food category

Baking, Slightly spicy


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