How to make Chinese cabbage and pork dumpling filling

Main ingredients: 500g of dumpling skin, 700g of Chinese cabbage, 500g of pork filling.

Accessories: 2 tablespoons of soy sauce, 1.5 tablespoons of salt, 1 large piece of ginger, 1 tablespoon of oyster sauce, 1 tablespoon of pepper, 3 cloves of garlic, 1 tablespoon of rice vinegar, 1 tablespoon of chili oil, the right amount of water, 1 tablespoon of vegetable oil.

Steps:

1, baby bok choy remove impurities and wash.

2, the pot of water, the water boiled into the cabbage blanch 30 seconds out of the cold water, drained water.

3, over the cool cabbage chopped.

4, ginger more also minced.

5, add the minced ginger to the meat mixture.

6, seasoned with salt, soy sauce, oyster sauce, pepper in one direction and stirred vigorously.

7: Add the chopped cabbage into the meat mixture, add 1 spoon of vegetable oil.

8, mix in one direction.

9: Prepare a suitable amount of dumpling skins.

10: Put the meat filling on the dumpling and wrap it up, put a little more filling.

11: Finish wrapping all the dumpling skins in turn.

12. Boil water in a pot and put the dumplings on high heat.

13. When the water boils, tap the cool water to agitate the dumplings for a while, and then go back and forth 2 to 3 times for the dumplings to swell and float up.

14, the flavor of delicious dumplings is ready, hit a dip: soy sauce, garlic, chili oil, rice vinegar, eat.