#Cabbage# Cabbage, Scallop, and Pork Dumplings

Take an appropriate amount of flour and put it into a container, then add an egg. This way, the dumpling wrappers made will be particularly chewy.

Pour in an appropriate amount of water and stir until it forms a flaky consistency.

Knead into a dough and let it rest for twenty minutes until it becomes smooth noodles.

Rinse the fresh scallops several times in clean water to remove sand and impurities.

Drain the cleaned scallops and put them in a pot, add a little water, and cook over high heat for five minutes until all the scallops open.

Remove the scallop meat and place it into the original flavorful broth to clean it, then drain the water and set aside.

Prepare the raw ingredients: scallop meat, Chinese cabbage, minced pork, ginger, green onions, and cilantro.

You can simply make a few cuts on the scallop meat with a knife.

The leaves of the cabbage should be taken last for a better texture, and chop the cilantro into small pieces.

Put the minced pork into a container and chop the green onions and ginger into small pieces.

Mix the ground pork with water until even, then add seasonings: Yipin Fresh soy sauce, oyster sauce, and five-spice powder.

Pour an appropriate amount of oil into the pan and heat it, then add Sichuan peppercorns and fry until fragrant, followed by adding scallions and ginger to simmer into flavored oil.

Pour half of the cooking oil into the minced meat, mix evenly, and simmer for twenty minutes to absorb the flavor.

Put the scallop meat into the Chinese cabbage and pour in the remaining seasoned oil, then stir evenly.

Pour the simmered, flavorful minced meat into the white vinegar mixture, then add salt, MSG, salt, and sesame oil, and mix well. The dumpling filling is now ready.

Take an appropriate amount of dumpling filling and place it in the rolled-out dumpling wrapper, then fold it closed.

Cute dumplings 🥟 neatly wrapped and arranged in order, cover and connect.

Boil water in a pot and add a little salt (this prevents the dumplings from sticking), then put in the dumplings. Boil on high heat until the dumplings float plumply to the surface, then they are ready to be served.

The delicious Baicai dumplings are ready once placed on the plate.

It's super great to eat it with a plate of sausages, fresh milk, and some small fruits that cleanse the palate.

The standard way to eat dumplings is to dip them in garlic sauce to make them perfect.

There is an old saying that nothing is better to eat than dumplings, and I really agree with this view.

The dumplings I made myself have thin skins and generous fillings. When eaten, the dumplings release delicious broth. The combination of cabbage and scallops is tender, and the pork is rich and fragrant, leaving a lasting, unforgettable taste.

These dumplings are so delicious that you can't stop eating them; after one, you already want the next.