How to make cabbage, shrimp skin and pork dumplings

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  1. Remove the hard roots of the cabbage and chop the cabbage into cubes.

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  2. Wash the chopped cabbage, remove the moisture, and add an appropriate amount of salt to wrap it.Chopped vegetables are marinated in water.

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  3.Use the time of pickling the cabbage to make other preparations.Blanch the pre-soaked fungus in boiling water for three minutes, run it through cold water and cut into dices.Soak the shrimp skin in water first, then filter it through a mesh to remove the floating whiskers and control the water for later use.Mince the ginger and chop the green onions.

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  4. Squeeze out the water from the pickled cabbage.

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  5.Put the chopped cabbage and fungus into a large basin, and top with appropriate amount of vegetables For seed oil and sesame oil, I pour it directly into the oil bottle in circles, four circles for rapeseed oil and two circles for sesame oil.

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  6. Add an appropriate amount of water to the meat paste, stir clockwise until the meat paste becomes It needs to be fluffy and soft.Add 1 tablespoon of oyster sauce, appropriate amount of five-spice powder and Sichuan pepper powder.

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  7. Stir the two basins of raw materials evenly.

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  8. Add the minced meat to the cabbage basin, and add the dried shrimps and chopped green onions.Grate the ginger and add an appropriate amount of salt to taste.For this amount of stuffing, I usually add 4 tablespoons of salt, and the taste is just right.

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  9. Stir clockwise, stir, stir evenly, and the filling is ready.

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  10.Take a piece of dumpling wrapper and put filling in the center.

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  11. Wrap into dumplings.

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  12. If you can’t finish eating, you can freeze it in the freezer of the refrigerator.

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  13. I personally like this filling, so I recorded it.