Cabbage and Fresh Meat Pan-Fried Dumplings Exclusive

Name: Cabbage and Fresh Meat Pan-Fried Dumplings Exclusive
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: to taste Stuffed meat; to taste Cabbage; to taste Scallion; to taste Salt; to taste cooking wine; to taste light soy sauce; to taste Oyster sauce

Pan-fried dumplings with a juicy pork and crunchy cabbage filling, where the squeezed cabbage juice is kneaded into the dough for tender, subtly sweet wrappers.

20 minNewMedium Staple Food Pan-fry Savory & Fragrant

Instructions

1
Chop the marinated pork into minced meat, then mix it evenly with salt, cooking wine, light soy sauce, and oyster sauce.
2
Clean the pig heart sac thoroughly.
3
Grind finely.
4
Rub with salt until soft.
5
Squeeze out the water (keep the cabbage juice for making the dough).
6
Finely chop the scallions.
7
Add cabbage and chopped green onions to the minced meat and mix well to make the filling.
8
Mix the flour with cabbage juice to form a smooth, slightly soft dough, cover it with a damp cloth, and let it rest and rise for more than half an hour.
9
Roll the properly fermented dough into long strips, cut into small pieces, flatten them, and roll them into dumpling wrappers.
10
Wrap them into dumplings.
11
Brush oil on the frying pan, and lightly fry the bottom of the dumplings until slightly golden.
12
Add water to about the height of the dumplings, cover, and cook.
13
The moisture has evaporated.
14
The skin is crispy and the filling is fresh; it looks very appetizing.