How to make pork and cabbage dumplings

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  1. Chinese cabbage Wash and drain the water, cut into shreds, add half a tablespoon of salt, and chop into foam

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  2. Pinch dry the water with your hands and set aside

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  3.Chop pork into minced meat with onion and ginger

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  4.Put in the cabbage and chop together to form a pork and cabbage filling

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  5.Put the chopped stuffing into a basin, add salt, peanut oil, light soy sauce, dark soy sauce, and pepper powder

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  6.Mix well

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  7.Put the flour into a basin, add water in small amounts and many times, and use chopsticks to mix into a flocculent form

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  8.Knead the dough into a smooth dough with your hands until it is smooth in the basin, smooth on the surface and smooth on the hands, cover with plastic wrap and leave for 20-30 minutes

• 9. Knead the dough into a round shape again, you can knead it for a while longer, so that the dumpling skin will be chewy and delicious
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  10.Poke a hole in the middle of the dough

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  11.Tear them thinly by hand

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  12.Tear it off in the middle, Sprinkle a small amount of dry flour, roll into a round shape on the chopping board, and roll into thin pieces

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  13.Press evenly with your hands The small pieces should be cut quickly.If you are not good at picking, you can also cut them with a knife

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  14.Sprinkle dry flour and roll into a ball with your hands

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  15.Press flat

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  16.Use a rolling pin to roll out the dumpling skin, try to make it thicker in the middle and slightly thinner around it



17.Take a dumpling wrapper and put an appropriate amount of filling in the middle

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  18.Pinch in the middle

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  19. Hold the bottom of the dumpling with your middle fingers, pinch the dumpling tightly with your thumb and index finger at the same time

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  20.A dumpling It’s done

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  21.Wrap all the dumplings in turn