Health benefits
Pork: nourish yin
Cabbage: remove troubles
Soy sauce: nourish blood, protect teeth, protect bones
Ingredients
Pork ( About 1 catty ) | Chinese cabbage ( 1 tree ) |
Flour ( appropriate amount ) | Wood fungus ( appropriate amount span> ) |
Salt ( appropriate amount ) | Soy sauce ( 2 spoons ) |
Oyster sauce ( 1 spoon ) | Thirteen incense ( appropriate amount ) |
chopped green onion ( An appropriate amount ) | Corn oil ( An appropriate amount ) |
How to make pork and cabbage dumplings
1.Mix flour into dough and let it rest for about fifteen minutes
3.Wash the pork and put it into a meat grinder to mince the stuffing.You can also chop it into stuffing by hand
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4.Put the minced meat filling into a basin, add an appropriate amount of water, and stir vigorously in one direction
5.Add salt, soy sauce, oyster sauce, thirteen spices, mix well
6. Chop the soaked fungus and add it to the meat filling and mix well
7.Chopped cabbage
8. Put water in the pot and boil it, and cut it Blanching cabbage
9. Remove the blanched cabbage and squeeze out the water
10.Put the cabbage into the meat filling, add appropriate amount of oil and mix well
11.Finally add chopped green onion and mix well
12.Wake up the dough and press it flat
13.Roll out the dumpling wrappers
14.Put in an appropriate amount of meat filling and wrap it into dumplings
15.Place the wrapped dumplings in the pot, steam them over high heat, and then steam for ten minutes
16.The dumplings are ready, put them on the plate
17.It tastes better with some garlic sauce
2.Prepare the fillings and soak the fungus
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