Exclusive dry-mixed cabbage and fresh meat dumplings

Add an appropriate amount of flour and water to form a dough of moderate softness and firmness, let it rest for about thirty minutes, folding it several times in the process.

Clean the pork, drain the water, cut into pieces, and mince it for later use.

Wash the cabbage, carrots, and green onions and set aside.

Chop the green onions and carrots and set aside.

Add chopped green onions and minced carrots into the meat filling, sprinkle with five-spice powder and ginger powder, then pour in hot oil to release the aroma. Add salt, oyster sauce, and soy sauce, and stir in one direction until the mixture becomes elastic, then set aside.

Chop the cabbage and add salt, then squeeze out the water.

Add the cabbage to the minced meat, season with salt, and mix evenly. Set aside.

Roll the rested dough into strips, cut into pieces of equal size, and then roll out the dough pieces.

Put in an appropriate amount of cabbage filling and shape it into your favorite form.

Wrap them one by one and place them in the steamer basket.

Bring water to a boil in a pot, add the dumplings, cook until they float three times, then remove them.

Add the red chili oil, salt, vinegar, and soy sauce, mix well, sprinkle in the chopped green garlic, and it's ready to enjoy.

Finished product image.