Pork and Vegetable Dumplings

We have to set aside a lot of time to make dumplings at my house because everyone in the family loves eating dumplings, so we have to make a lot. This time we made two kinds of pork and vegetable dumplings: small tangcai and Chinese cabbage, and also topped them with mushrooms, dried shrimps, fungus and carrots, which are full of flavors and nutrients. Today's portion is relatively large. If you don't need such a large amount, you can reduce the ingredients proportionally.

Ingredients

Steps

Pickled Pork
Prepare ginger and scallion water: put scallion segments, ginger slices and water in a bowl, and mash the ginger and scallion with your hands to bring out the flavor.
Add the onion and ginger water to the pork several times. Stir it for a while after adding the water to allow the pork to slowly absorb the water.
After adding water, marinate the pork with other marinade for 30 minutes.
Washing materials
Wash and cut the choy sum into pieces.
Wash and cut the cabbage into pieces.
Soak the mushrooms in clean water for 2 hours, or in hot water for 30 minutes.
Soak the fungus in clean water for about 15 minutes. Do not soak it for too long. Drain the water after soaking.
Soak dried shrimps in clean water for about 30 minutes and drain.
Chop the green onions into chopped green onions.
Peel and dice carrots.
Minced materials
Put the choy sum into the mincer and press the mincing button. Be careful not to mince for too long to avoid over-mashing the vegetables.
After the vegetables are minced, hold small handfuls of the chopped vegetables in your hands and squeeze out the water to prevent the vegetable water from making the dumplings soggy and rotten later.
Put the Chinese cabbage into the blender and grind it, then squeeze out the water.
Squeeze out the moisture from the cabbage.
The carrots also need to be minced, but there is no need to squeeze out the water after mincing.
Chop the mushrooms similarly.
After soaking, the fungus needs to be scalded with hot water.
Then chop the fungus into small pieces.
Finally, mince the soaked dried shrimps.
All materials are minced.
Set aside.
Mixed fillings - choy sum fillings
I divided the Chinese cabbage and Chinese cabbage into two fillings, and then paired them with mushrooms, dried shrimps, etc.
First, place the choy sum on a plate, and also place half the amount of dried shrimps and carrots on the plate.
Add half the amount of black fungus.
Add chopped green onions.
Finally, add half of the chopped mushrooms.
Add 6 tablespoons sesame oil, 2 tablespoons salt and 3 teaspoons cornstarch and mix well.
Once the vegetables are mixed, add half of the minced pork and mix well.
The choy sum filling is ready.
Place the filling in a strainer to remove any moisture that may overflow from the vegetable filling.
Mixed stuffing - Chinese cabbage stuffing
The method of making Chinese cabbage filling is the same as that of making small cabbage filling.
Mix the remaining chopped mushrooms, carrots and dried shrimps into the chopped cabbage.
Add the remaining chopped wood ear.
Add chopped green onions.
Season the vegetables with 6 tablespoons of sesame oil, 2 teaspoons of salt and 2 teaspoons of cornstarch and mix well.
Then add the remaining minced pork.
When the Chinese cabbage filling is ready, place the filling in a sieve to remove the moisture that overflows from the vegetable filling.
Making Dumplings
Place the dumpling wrapper on the counter, take a small spoonful of filling and place it in the middle of the dumpling wrapper.
Dip your finger in some clean water and brush it along the edge of the dumpling wrapper.
Fold the dumpling wrapper in half, wrap the filling, and press the edges firmly with your fingers.
Add a little water to the left corner of the dumpling.
Then glue the left and right corners together.
This is called ingot-shaped dumplings.
Complete one plate.
Another plate was completed, and a total of four plates with 240 pieces were completed.
Cooking dumplings
Bring a pot of water to a boil and add about twenty dumplings.
When the dumplings float to the surface of the water, cook for another 3-5 minutes. Finish.