The best dumpling filling is still pork and cabbage filling, which is crispy, juicy, fragrant, delicious and not greasy.

Today I will share the practice of cabbage meat dumplings.

Specific method: half a kilogram of pork, 1 kilogram of cabbage, an appropriate amount of green onion and ginger, and 1 kilogram of dumpling powder.

Let the seller make the pork belly into a meat filling, put green onions and ginger on the board at home, and then chop it into a meat puree.

Put the cabbage in a pot and wash it with water.

Cut the washed and dried cabbage into large pieces and put it in a food processor to break it.

Beat the cabbage and marinate it with a spoonful of salt.

Pour oil into the pan, heat the oil and stir-fry the peppercorns until fragrant.

Dry the cabbage with gauze, let the pepper oil cool and pour it into the pot.

Pour in a teaspoon of homemade peppercorn noodles and a spoonful of oyster sauce and stir well.

Pour the dumpling flour into a basin, stir it into a dough while pouring water, knead it into a smooth dough by hand, cover with a cover sheet and let it rise for 20 minutes. Rub the exhaust on the cutting board, knead it into long strips, cut it into evenly sized agents, roll it into skin, and put the meat filling to wrap it into dumplings.

Wrap the dumplings and wait to be cooked.

Pour water into the pot and boil over high heat, put in the dumplings and boil, and light the cold water three times during the period, and the dumplings are ready.