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What are the methods for making cabbage filling?
Cabbage filling is a common filling for dumplings, as we all know that vegetables can also bring us a different taste and flavor, especially since cabbage is also rich in nutritional value. Below is the specific method for making cabbage filling dumplings.
First, put the flour in a large bowl, add water while stirring with chopsticks to form a絮状, then knead it by hand into a dough with the right softness and hardness. It’s okay if the dough is not smooth at this time, cover the kneaded dough with a damp cloth or plastic wrap and let it rest for 20-30 minutes. This makes it easier to roll out the dough for dumplings and to stuff them, resulting in a dough skin that is elastic and not easy to tear;
Wash the cabbage, chop it into small pieces, add a little salt, stir well, let it sit aside to let the water come out, then pick it up and squeeze out the water. Note
Keep the squeezed vegetable juice, as it will be used when mixing the filling later;
Soak the shrimp in boiling water for 15 minutes, then wash and chop them into small pieces;
After washing the pork from the front leg, cut it into thin slices, then into fine strips, and finally into small cubes, and chop it repeatedly with force to make minced meat; wash the scallions and ginger, and chop them into small pieces;
Add chopped scallion and ginger, cooking wine, soy sauce, white pepper, sesame oil, sugar, and salt to the meat filling, stir vigorously in one direction with chopsticks, and add the squeezed cabbage juice in stages (if there is not enough cabbage juice, use water), until the meat filling is well mixed and sticky;
Finally, add the processed cabbage and shrimp to the mixed meat filling, season with salt to adjust the taste, and stir well to make the pork and cabbage filling ready.
Take out the dough that has been proofed, sprinkle some dry flour on the countertop, and knead the dough with force until the surface is smooth;
Divide the dough into several pieces, take one piece (the rest covered with a damp cloth or plastic wrap to prevent drying out) and knead it into a long strip, then make it into small pieces, roll them into dumpling skins, stuff with pork and cabbage filling, and pinch them into dumplings. Repeat this process until all the dough and filling are used up;
Boil some water, add dumplings when the water boils, and gently push them in one direction with a slotted spoon to prevent sticking to the bottom of the pot. Cover the lid, wait until the water boils again, add half a bowl of cold water, and then add half a bowl of cold water again, repeat this three times in total. Once all the dumplings float up and become puffy, they are ready to be taken out and eaten.
