Winter is the season for eating dumplings again. Eating dumplings in the deep winter can effectively dispel the cold and help the body warm up quickly. There are many types of dumpling fillings, and food lovers can choose the appropriate flavor according to their taste needs. For example, cabbage and pork stuffing is a popular type. Let’s take a look at how to make delicious cabbage and pork stuffing below?

1. Whether the dumplings are delicious or not, the key step is to adjust the stuffing. Therefore, it should not be overlooked. First, add the amount of salt used in the recipe for the stuffing to the already weighed meat stuffing. 3/4 small spoon of salt is approximately the sum of 1/2 small spoon + 1/4 small spoon.

2. After the salt is added, start to mix water into the meat stuffing. Adding salt helps with the absorption of water. For any kind of dumpling stuffing, as long as there is meat, water needs to be mixed in. The difference lies only in the amount of water used.

3. The amount of water used for the meat stuffing is 3 large spoons. It needs to be added in 3 portions. After adding 1 large spoon of water, stir the water into the meat stuffing in the same direction with chopsticks or your hands. When the water is completely absorbed by the meat stuffing, add the second large spoon of water. After the meat stuffing is well mixed with water, the meat becomes sticky and the color becomes lighter.

4. After the meat stuffing is well mixed with water, add 1 large spoon of soy sauce. Then add 2 large spoons of sesame oil and mix well in one direction with chopsticks or your hands, covering it with plastic wrap and refrigerating it for later use. It is necessary to start adding seasonings after the meat stuffing is well mixed with water, both to enhance the deliciousness of the meat and to remove the smell of the meat.

5. After the meat stuffing is processed and chilled, start to wash and chop the cabbage. After washing and chopping the cabbage, add 1 small spoon of salt and mix well. Place it at room temperature for about 10 minutes and then squeeze out the moisture from the cabbage. Note

The 1 small spoon of salt here is an amount outside the recipe.

6. Pour the drained cabbage and chopped scallion into the seasoned meat stuffing, and then drizzle 1 large spoon of sesame oil (1 large spoon of the 3 large spoons of sesame oil in the recipe). The purpose of drizzling sesame oil is to increase the smoothness of the stuffing. Mix the meat stuffing in one direction with chopsticks. Cover with plastic wrap and refrigerate the meat stuffing for later use. The pork and cabbage stuffing is ready.