The recipe for homemade cabbage, pork, and meat dumplings

Health benefits

Cabbage: Clearing heat and detoxifying

Ingredients and materials

500g lean meat (1 pound)

Dumpling wrappers 750g (1.5 jin)

Ginger sprout (thumb thickness)

Three quarters portion of cabbage (1.5 pounds)

2 tablespoons of salt (15g)

2 tablespoons (10 grams) of sesame oil

1 tablespoon (5 grams) of chicken essence

The recipe for homemade cabbage, pork, and meat dumplings

1.  Cut three fourths of a cabbage into thin shreds and then finely chop into small pieces. Place on a plate and add 1 tablespoon of salt to submerge the water;

2. Cut the lean meat into slices and granules, then quickly chop them into filling, and serve on a plate for later use;

3. Wash the ginger thoroughly, cut it into small pieces, and set aside for later use;

4. Squeeze out excess water from the cabbage and place it in a lean meat dish, while pouring in minced ginger; Add two tablespoons of sesame oil, one tablespoon of salt, one tablespoon of chicken essence, two tablespoons of sesame oil, and three tablespoons of sweet potato flour. Mix all the ingredients well and serve on a plate for later use.

5. Dumplings can be made in any way you like, or simply folded into dumplings.

6. Boil a pot of water. It's better to have more water so that the pot won't get burnt; Add two spoons of salt to the water to prevent the dumplings from sticking; After the water boils, boil it in the pot until the dumplings are floating on the surface of the water. Bring the water to a boil over low heat and add some cold water while stirring. Wait for another 5 minutes to remove and enjoy.

Tips

1. Cabbage needs to be soaked with salt beforehand to remove water; 2. When cooking dumplings, it is still necessary to add salt to prevent them from breaking and sticking during cooking;

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