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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pay attention to the distance between the blade and your fingers when chopping meat to avoid cuts.
Place 600g of minced pork on the cutting board and chop slightly with a knife to break the fascia for a better texture.
Watch out
Be careful with your fingers when chopping meat to avoid accidental cuts otherwise you might get injured.
Add 1 tsp salt, 0.5 tsp white pepper, 2 tbsp oyster sauce, 1 tsp chicken powder, and 1 tbsp rice wine to the 600g minced pork in a bowl, stir evenly in one direction with chopsticks until the meat becomes sticky and fluffy.
Watch out
You must stir the meat filling in the same direction, otherwise the meat will not develop elasticity properly.
Gradually beat 200ml of scallion ginger water into the meat filling in batches, wait for the water to be absorbed before adding the next batch, stir until the water is fully absorbed and the filling is plump and juicy, and finally add a little sesame oil to enhance aroma and lock in moisture.
Watch out
The scallion ginger water must be added in batches, do not add it all at once, otherwise the water cannot be absorbed and it will fail.
Cover the finished meat filling with plastic wrap and put it in the refrigerator to chill for 30 minutes to 1 hour to make it easier to wrap.
Put half a washed and drained medium cabbage into the food processor and chop it finely using the pulse function.
Watch out
If the cabbage is cut too coarsely it will be hard to wrap, it must be cut into uniform fine pieces.
Add a little salt to the chopped cabbage and mix well to draw out moisture and remove the raw taste, then drain the excess water while retaining some sweetness and moisture.
Watch out
Do not squeeze the cabbage too dry, otherwise it will lose its natural sweetness and moisture.
Add the drained cabbage to the chilled meat filling, add a little chicken powder or sugar, 1 egg, and a little sesame oil, mix the cabbage seasonings first, then thoroughly mix the vegetables and meat together to complete the juicy cabbage filling.
Watch out
The cabbage and meat filling must be thoroughly mixed, otherwise the flavor of each bite will be uneven.
Sprinkle a little flour or starch on a metal tray to prevent sticking. Take a dumpling wrapper, stretch it slightly, put an appropriate amount of cabbage pork filling in it, fold the wrapper in half and squeeze it in the middle to seal, and arrange them neatly on the tray.
Watch out
The amount of filling should be moderate when wrapping dumplings, and the edges must be sealed tightly, otherwise they will leak when boiled.
Be careful of boiling water splashing and causing scalds.
Boil a pot of water, add the wrapped dumplings when boiling vigorously, stir gently to prevent sticking to the bottom, cover and cook on medium-high heat, add 100ml cold water after boiling, cover again until boiling again and dumplings float, scoop them out and toss with a little oil to prevent sticking.
local_fire_departmentMedium-high heat, about 6 to 8 minutesWatch out
You must stir gently immediately after adding the dumplings, otherwise they will easily stick to the bottom and break.
Be careful of hot oil splashing when adding oil to a hot pan.
Heat a frying pan, add heat-resistant avocado oil, put in dumplings and pan-fry the bottom over medium heat for about 2 minutes until slightly golden. Then add water covering about 1/3 of the dumplings, cover and simmer on medium-low heat until water evaporates, sizzling sound becomes obvious, and dumplings move freely, then remove from heat.
local_fire_departmentMedium to medium-low heat, about 5 to 7 minutesWatch out
The heat should not be too high when pan-frying dumplings, otherwise the bottom will easily burn while the inside is not fully cooked.
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