Cabbage and pork stuffed dumplings, cabbage don't kill water with salt, teach you the correct way, dumplings are fresh and fragrant

Don't use salt to kill water in cabbage dumplings, teach you the secret of wrapping delicious cabbage dumplings, tender and juicy, not enough to eat on one plate!

Ingredients: pork, cabbage, cooking wine, oyster sauce, light soy sauce, dark soy sauce, green onion and ginger, Sichuan pepper,

The first step is to prepare a fresh cabbage, then cut off the roots, break it off one by one, start to clean the cabbage, and put it in the basket to control the moisture after washing.

The second step, go to the market to choose a good fresh plum meat, this step is also very important, plum meat has no gluten, the proportion of fat is just right, if it is too fat, the dumplings are easy to get tired, too thin and the dumplings taste bad, the plum meat is the most tender and the most suitable for dumplings. Chop the pork with a knife until it is best grainy, then place it in a bowl.

The third step is to chop the green onion and ginger finely, then soak it in warm water, start seasoning, add some light soy sauce, oyster sauce, dark soy sauce and salt to the meat filling to taste, then stir well, add green onion and ginger water when it becomes a sticky state, stir well again, and finally add some sesame oil to add flavor.

Step 4: Heat the oil, add peppercorns, green onions and ginger to stir-fry until the oil is hot, and then put it out to cool. Start cutting the cabbage, put the chopped cabbage in another pot, pour in the fried green onion, ginger and pepper oil in front to lock in the moisture, so that the cabbage is more fragrant.

The fifth step, add the cabbage to the pork, stir well, and then you can start to wrap the dumplings, so that the adjusted filling is more grainy, very delicious, if the cabbage kills the water, then the water will be lost, not tender and juicy at all, the taste will be a lot different, wrap the dumplings, boil the water and cook it in the pot to eat!

Tips:

1. Don't kill the water of the cabbage, the first step is to control the moisture first, and then cut it into pieces.

2. Heat the oil, add green onions, ginger and peppercorns to refine a sesame oil, and then pour it into the cabbage to lock in the moisture.