How to make jiaozi with Chinese cabbage and meat stuffing?

750 grams of dumpling skin

Cabbage1000g

400g pork stuffing

condiments

peanut oil

2 tablespoons

salt

3 teaspoons

Chopped onion

Proper amount

soybean

2 tablespoons

bruised ginger

1 teaspoon

Practice of Chinese cabbage and pork dumplings

1. Prepare pork stuffing, chopped green onion and Chinese cabbage; Pork stuffing is fat and thin, three points fat and seven points thin; Jiaozhou Chinese cabbage is made of cabbage core and only uses cabbage stalks.

2. After washing the cabbage, rub it into pieces with a washing machine; Add 2 tablespoons of salt to kill the water in the cabbage.

3. Add chopped green onion and a spoonful of ginger powder to the pork stuffing; Add two spoonfuls of soy sauce and one spoonful of salt.

4. Stir evenly with tools; Finally, add a tablespoon of peanut oil and stir well for later use.

5. The cabbage has been boiled, so gently squeeze out the water by hand; Put a tablespoon of peanut oil into dehydrated cabbage and stir well.

6. Mix the pork stuffing with the cabbage stuffing and stir well.

7. Pack jiaozi, which can be wrapped into various shapes according to your own preferences; Sit in the pot and boil water at the same time.

8. After the water is boiled, put it into jiaozi, gently push jiaozi along the edge of the pot with a spoon to avoid touching the bottom, and cook for three times in a row. We call it triple boiling, and finally add a little cold water. After boiling again, take out the jiaozi.