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Recipe details are AI-generated from the video and may contain errors — for reference only.
Flatten the thick cabbage stems of 600g cabbage and chop them into small diced pieces less than one centimeter; finely chop 40g scallions into green onion bits.
Watch out
Curl your fingers inward when chopping, and ensure the knife blade is steady when pounding the hard stems, otherwise the knife may slip.
Wash hands thoroughly with soap after handling raw pork to prevent cross-contamination and food poisoning; raw meat harbors bacteria, and touching other ingredients without washing hands spreads bacteria.
Place 600g pork mince in a large mixing bowl, add 7g salt, 3g MSG, 7g ginger paste, 1g five-spice powder, 10g rice wine, and 18g oyster sauce, mix well by hand; then gradually add 180ml water in stages, beating vigorously in one direction until water is fully absorbed and the meat becomes sticky and soft; finally add 10g sesame oil and 50g scallion oil, continue stirring vigorously until the meat mixture is glossy and soft.
Watch out
Water must be added gradually in small amounts, otherwise the meat cannot absorb it and will separate
oil must only be added after water is fully absorbed, otherwise the oil will seal the meat surface and block moisture. Otherwise, the filling will fail
Squeeze excess water out of the 600g salted cabbage with both hands (do not squeeze too dry), place into the meat filling bowl, add 40g chopped green onion, and mix all ingredients thoroughly to complete the dumpling filling, then place in the refrigerator to chill.
Watch out
Do not squeeze the cabbage too dry, otherwise it will lose its crisp and sweet texture and affect the flavor of the dumplings. Otherwise, the texture will be too dry.
In a large bowl, mix 500g all-purpose flour and 260ml cold water into flakes, then transfer to a workbench and knead vigorously using your hands and body weight for about 5 minutes until it forms a smooth, elastic dough.
Watch out
Must use cold water for dumpling wrappers, never warm or hot water, otherwise the wrappers will lose their elasticity. Otherwise, the texture will be too soft.
Stretch the long dough roll, pinch and divide into 50 small pieces, each about 15 grams; sprinkle 10g all-purpose flour on top to prevent sticking, toss evenly with both hands, and cover with a cloth to prevent drying.
Watch out
The cut dough pieces must be covered with a cloth at all times, otherwise the surface will dry out and cannot be rolled or sealed. Otherwise, the dough will crack.
Take a dough piece, round and flatten it, use a rolling pin with left hand turning and right hand pushing to roll into a circular wrapper with a thicker center and thinner edges; place a proper amount of chilled filling in the center, pinch both ends to secure, use your tiger's mouth to seal both sides, forming large ingot-shaped dumplings weighing about 30g each, and arrange them on a dusted tray to freeze.
Watch out
Do not roll past the center when rolling wrappers to keep the center thick
seal the edges tightly with no filling residue on the rim, otherwise they will burst during boiling. Otherwise, the filling will leak out
Boiling water poses a scalding risk; slide dumplings gently along the edge of the wok, never drop them forcefully to avoid splashing boiling water onto your skin. Otherwise, severe burns may occur.
Add 2000ml water in a large wok and bring to a boil over high heat, use a wooden spatula to create a vortex in the water; slide the dumplings into the boiling water along the current one by one, stir gently to prevent sticking, boil over high heat until all dumplings float and wrappers become slightly translucent and plump (about 5 minutes for frozen dumplings, 2 minutes for fresh ones), then scoop out to serve.
local_fire_departmentHigh heat to boil then medium-high, about 2 to 5 minutesWatch out
Always create a water vortex before adding dumplings, otherwise they will stick to the bottom
slide dumplings along the wok rim, never drop them directly in. Otherwise, they will break
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