Winter is the best season for eating dumplings, as they are delicious and have enough calories to keep you warm quickly in the cold winter. There are many types of dumplings, and you can choose to make them according to your taste and regional characteristics. For example, pork and cabbage dumplings are a very popular dish. Let’s take a look at how to make the filling for pork and cabbage dumplings taste good.

The preparation of pork and cabbage dumpling filling is relatively simple, and can be done according to the following method:

1. Cut the pork into pieces, mince it, and add minced ginger.

2. Add 10ml of salt to the minced meat.

3. Add 30 to 40ml of soy sauce and 15ml of starch, mix well.

4. Add 250ml of water gradually, stirring in the same direction with a chopstick as you add the water.

5. Continue to mix until the minced meat forms a paste, then place it in the refrigerator.

6. Shred the cabbage, add 10ml salt and mix well, then let it stand for 15 minutes.

7. Squeeze out the excess moisture.

8. Add 10ml sesame oil and mix well.

9. Mix with the filling, if the moisture is too much, continue to refrigerate for a while before using.

10. Take a piece of dumpling skin, place a spoonful of cabbage and pork filling in the middle.

11. Shape them into dumplings.

12. Wrap all the dumplings in sequence. They can be placed in the freezer in a whole dish and then divided and packaged for freezing.

13. Once the dumplings are ready, if not eaten immediately, seal them in a plastic bag and freeze in the refrigerator.

14. Spread a thin layer of oil in a flat-bottomed pan, arrange the dumplings, and fry over medium heat until the dumplings are shaped.

15. Pour along the edge of the pot according to 1

10 parts of starch water (1 tablespoon of starch mixed with 10 tablespoons of clear water), enough to cover half of the dumplings. (Or flour water can also be used).

Cover the pot with a lid and cook over low heat until the starch water is almost dry. Open the lid, sprinkle with sesame seeds, and then turn up the heat to medium-high to fry until the water is completely dried out and the bottom is crispy; (If you don’t mind the steam, frying until crispy is even better).