Lamb and cabbage dumplings debut

Put the lamb and pork belly into a bowl, add salt, five-spice powder, mushroom powder, soy sauce, light soy sauce, yellow wine, and minced ginger. Since the lamb bought today is leg meat, which is relatively lean, some pork belly was added to prevent it from being dry. If using lamb brisket, there is no need to add pork belly.

Mix the minced meat evenly.

Use the meat grinding function of the food processor to chop the cabbage.

Then wrap it in a cloth and squeeze out the cabbage juice. Cabbage treated this way will not collapse, and the texture will still be soft and tender.

First, use 100-150 grams of cabbage juice, add it to the meat filling in several portions, and mix evenly.

Place the cabbage that has been squeezed for juice into a bowl, and first mix it evenly with sesame oil. This can lock in the cabbage's moisture so the filling won't release juice.

Mix the filling evenly with the Chinese cabbage.

After the scallions are chopped, they are also first mixed evenly with sesame oil.

Then mix the green onions and the filling evenly.

Wrap the dumplings.

Boil in boiling water until cooked.

You can also mix vinegar, chili oil, and other sauces when eating to dip it.

Thin-skinned, heavily stuffed lamb and cabbage dumplings.