How to make fried pork and cabbage dumplings

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  1. Crack an egg into 500 grams of flour, slowly add water and stir with chopsticks.Cottony.

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  2. Knead the dough with your hands until smooth, put it in a basin and cover it with plastic wrap.

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  3.Put a spoonful of cooking wine into the meat filling, mince the ginger, and add 500 grams of cabbage.Wash, drain and chop into small pieces, chop green onions and add them inside.Stir evenly with chopsticks, add 13 fragrant peppercorns, salt, fund, rapeseed oil or sesame oil, and stir vigorously with chopsticks until smooth.

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  4. Take out the noodles and cut them into small portions, then knead them into balls.About two centimeters in diameter, and then cut into small pieces with the knife edge up and down.Sprinkle some flour with the knife edge upward to prevent sticking, then press it into a small round cake with the knife edge facing upward.

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  5. Hold the edge of the dough with your left hand, turn it slowly, push the rolling pin with your right hand, and roll it out The dough becomes thinner.

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  6.Put the prepared dumpling filling into the rolled out dumpling wrapper, put the middle Pinch tight.Use the index finger of your left hand to push the dumpling wrapper below, making a memorial mark, and continue to finish it all at once.

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  7. After the dumplings are wrapped, heat the electric baking pan or pan, and pour a small amount rapeseed oil.After the oil is hot, add the wrapped dumplings.Tighten for a while, pour cold water into the dumplings 2/3 of the way.After the water boils, turn down the heat and stir in the sesame seeds and green onions.