Cabbage and Pork Dumplings
Pork aids in reducing swelling; Napa cabbage promotes blood circulation and resolves blood stasis; ginger alleviates nausea and vomiting, relieves cough caused by phlegm, and disperses cold to ease exterior symptoms.
Story
A beloved staple of Chinese home cooking, these savory dumplings are a comforting, hearty treat often prepared for family gatherings and enjoyed during chilly winter evenings, evoking warm memories of shared home meals.
Ingredients
flour
pork
napa cabbage
scallion
ginger
peanut oil
salt
sweet bean sauce
cooking wine
soy sauce
ground pepper
chicken bouillon powder
vinegar
seasoned soy sauce
sesame oil
Instructions
1
Step 1
Wash the pork clean.
2
Step 2
Cut into small pieces and mince, then add soy sauce, cooking wine, and sweet bean paste, mixing evenly.
3
Step 3
Separate the cabbage leaves and wash them clean.
4
Step 4
Mince the cabbage, drain off excess water, then add it to the meat filling.
5
Step 5
Mince the scallions and ginger, add them to the meat filling, then add peanut oil, salt, white pepper, and chicken bouillon, mixing evenly.
6
Step 6
Add cold water to the flour to form a dough, and let it rest for 30 minutes.
7
Step 7
Cut the dough into 8 equal portions, each weighing 50 grams.
8
Step 8
Roll them out into thin wrappers.
9
Step 9
Add the meat filling and wrap the dough into dumplings.
10
Step 10
Fill a pot with water and bring to a boil, then add the dumplings. Once the water returns to a boil, stir in a small amount of cold water. After it boils again, add another small amount of cold water. Repeat this process three times in total, and the dumplings are ready to be served.
11
Step 11
Transfer to a plate and enjoy.
