Yuanbao Dumplings

Wash and chop the baby cabbage, and wash the green onions and chop them into small pieces.

Add a spoonful of salt to the chopped cabbage and marinate for 10 minutes.

Add a small spoon of salt to the flour.

Spoon of pumpkin powder.

Add an appropriate amount of water and stir until it becomes a flaky texture.

Knead into a smooth dough.

Sprinkle dry flour on the cutting board.

Roll the dough into a large flatbread, sprinkling dry flour as you roll.

Roll the dough into sheets 0.1mm thick.

Use a round mold (about 7–8 cm) to press into a circle.

Sprinkle a thin layer of dry powder on the surface.

The dumpling wrappers are ready.

Squeeze the water out of the pickled cabbage slightly, and chop the pork belly into minced meat.

Then chop the cabbage and minced meat together, mixing as you chop, until it becomes cabbage and meat filling.

Add an egg, light soy sauce, salt, and a little water to the minced meat and mix evenly.

Add the chopped green onions and continue stirring.

Stir until it becomes elastic.

Take a dumpling wrapper and place the filling in the center of the wrapper.

Fold in half, pressing the two edges of the dough together.

The semicircle faces inward.

Cross and overlap the two corners.

Wrap it into the shape of an ingot.

The wrapped gold ingot can sit steadily.

Boil water in the pot.

Put the dumplings into boiling water and gently push them with a spatula to prevent the dumpling wrappers from sticking to the pot.

After boiling for a few minutes, wait until the dumplings float, then add a little cold water and bring it to a boil again.

The golden cabbage yuanbao dumplings are ready to be enjoyed.