Recipes
500g pork minced pork, half a cabbage, green onion, dumpling skin
Method 🫕:
1. Cut half a cabbage into shreds and chop them into powder, add three spoons of salt, and marinate for about ten minutes to kill water.
2. Cut one-third of the scallion into the minced pork.
3. Throw in two eggs.
4. Seasoning: Two spoonfuls of light soy sauce + one spoonful of dark soy sauce + one spoonful of salt (you can also add another spoonful of oyster sauce to improve freshness)
5. After marinating the cabbage, squeeze the water dry and add it to other ingredients.
6. Mix the dumpling filling in one direction.
7. Prepare the dumpling skin, add the appropriate amount of filling, and wrap it into your favorite shape.
Cabbage and pork
Corn pork
Material
Front leg meat 500g, onion, ginger, pepper water, a piece of corn, a little soy sauce, a spoonful of light soy sauce, 2g pepper powder, 6g salt, 1g fresh matsutake, the appropriate amount of oil, 30g chopped green onion
step
Add onion, ginger, and pepper to the bowl, pour in an appropriate amount of boiling water, and let cool it for later use (single and ginger water), chop the front leg meat into meat filling, add the appropriate amount of salt, light soy sauce, pepper, fresh matsutake, and a little dark soy sauce and stir evenly. Then pour in the onion and ginger water three times, stir well, add corn kernels and mix evenly, and place in the refrigerator for 30 minutes to set aside.
Dumpling skin
300g of flour, 140g of water, and waxing into a ball for one hour, knead it into strips cut it into small pieces roll it into a skin, wrap it with an appropriate amount of filling, and wrap it into the shape you like.