Illustration of how to make cabbage and pork dumplings. How to make dumpling wrappers.

I learned how to make cabbage and pork dumplings from my mother-in-law, who is a master of pasta. Let’s learn together.

Ingredients:

1000g flour, half cabbage, 250g leeks, 400g pork, 1 green onion, 1 small piece of ginger, 12 peppercorns, soy sauce, cooking wine, water, sesame oil , salt, chicken essence.

Illustration of how to make cabbage and pork dumplings and how to make dumpling wrappers

Put an appropriate amount of hot water into Sichuan peppercorns to get Sichuan peppercorn water.
Cut the pork into chunks, then into cubes, and finally mince it into minced pork.
Wash the onions and ginger, add them to the minced pork, and continue to chop the pork until the onions and ginger are completely blended into the minced pork.
Add chicken essence, salt, sesame oil, cooking wine, soy sauce to the minced pork, and mix well with your hands.
Add the water from Sichuan peppercorns to the pork filling several times, stir while adding, and stir evenly in a clockwise direction to make the pork filling thicker.
Wash the cabbage, drain it, and chop it into minced cabbage.
Wrap the cabbage foam in gauze and drain again.
Wash the leeks, drain them and cut them into mince.
Add the minced cabbage and minced chives to the pork filling and stir evenly.
Add water to the flour, stir it into floc with chopsticks, and then knead it into a smooth and even dough with your hands. Wrap the dough with a damp cloth and let it rest for 30 minutes.
Knead the woke dough evenly again and make a small hole in the middle.
Knead the dough into a long circle.
Cut the long circle in the middle and roll it into a long and uniform strip.
Cut the long strips into pieces.
Sprinkle cornstarch on top of the pot.
The pill is flat.
Use a rolling pin to roll the dough into dumpling wrappers.
Put cabbage and pork dumpling fillings into the dumpling wrappers.
Fold the dumpling skin in half and pinch in the middle.
Pinch the edge of the dumpling wrapper with the index fingers and thumbs of both hands. With your palms hollow, pinch hard towards the middle.
The cabbage and pork dumplings with large fillings and thin skin are ready.
Bring water to a boil and add a small amount of salt.
Pour the cabbage and pork dumplings into the boiling water.
After the water boils again, add a small amount of cold water.
Pour in cold water three times and the cabbage and pork dumplings are ready.