A delicious fillingDumplingsExceptDumpling wrapperAlso determines its success.The selection and combination of ingredients, the harmony of five flavors, and the time needed for fermentation can create a filling that excites people, allowing you to make dumplings that everyone wants.

Chinese cabbagePorkHow to make dumpling filling

IngredientsPreparation

250g ground pork, 4 pieces of Chinese cabbage, 1 stalk of scallion, 2 spoons of salt,Chicken powder1 spoon,Black pepper1 spoon, 2 spoons of cooking oil, 1 spoon of fragrant oil, 1 spoon of sugar.

Steps

1. Wash and chop the Chinese cabbage, then soak in salted water for 5 minutes;

2. Place the chopped Chinese cabbage in water for a while, then drain and place in a bowl;

3. Then add ground pork and chopped scallion;

4. Then add salt, chicken powder and other seasonings, and mix well.

How to make Chinese cabbage pork dumplings

Ingredients Preparation

Pork, scallion,GingerChinese cabbage,Eggs,Rice wine, salt, fragrant oil.

Steps

1. Wash the pork and chop it into minced meat, chop scallion and ginger separately;

2. Wash and chop the Chinese cabbage, add fragrant oil and mix;

3. Add the minced meat, chopped scallion and ginger to the Chinese cabbage, add an egg and mix in a clockwise direction;

4. After kneading, add rice wine, fragrant oil and salt, and mix well.

How to make authentic Chinese cabbage pork dumplings

Ingredients Preparation

500g ground pork, appropriate amount of Chinese cabbage, 2 stalks of scallion, 2 pieces of ginger,Star aniseWaterSoy sauceOld soy sauce, salt, appropriate amount of black pepper.

Steps

1. Chop ginger, chop scallion;

2. Chop the ground pork again, boil star anise and water;

3. Wash and chop the Chinese cabbage, soak in salted water, and drain;

4. Add chopped scallion, ginger, soy sauce, old soy sauce, salt, black pepper, and star anise water to the minced meat, and knead until it forms a dough.

5. Then add the chopped Chinese cabbage and mix well.

Tips for Chinese cabbage pork dumpling filling

1. Prepare the pork with a ratio of 2:8 of fat and lean meat;

2. Try to soak the Chinese cabbage in salted water, so that the filling will not be too thin when wrapping.