How to make leek, cabbage and pork dumplings

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  1.Prepare the meat filling first, choose fat and thin meat, I will Add a piece of lean meat and chop it into puree.The rotter the better.Don’t refuse the fat meat, otherwise the filling will be dry and unpalatable.

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  2. Stir the minced meat and pepper water in one direction to absorb all the water.Continue stirring for a while, and then the meat paste will become thick.At this time, add an egg, salt, light soy sauce, and oil.Stir evenly and let sit to absorb the flavour.(If you find water droplets oozing out when you chop the meat, it means that the pork has been filled with water, so do not add pepper water)

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  3.Mixed meat filling.

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  4. Start cutting the leeks and put them away directly.

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  5.After cutting the cabbage, grab it and squeeze out the juice, otherwise A lot of water will come out.

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  6.Add peanut oil and sesame oil (salt is added to the meat filling, all at once Enough, don’t add it here)

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  7. Stir evenly, do not over-stir, water will come out

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  8. I didn’t take a photo of the dough.I forgot that this step can be placed behind the meat filling., knead the dough and then chop the vegetables
  Put the flour in a clean basin, add an egg, add water, stir it into a floc with chopsticks, then knead it into a ball with your hands, just moderately soft and hard, leave it to wake up for a while.Take a piece of dough and roll it into strips, then cut it into wedges and use a rolling pin to roll it into a dough.
  

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  9.Wrap it up

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  10. When cooking, put the water in the pot, gently use the back of a spoon to dip it once, and when the dumplings float, add a small bowl of cold water and continue cooking.Open it for a while and it will be ready!
  Cook and eat!