Mushroom, pork, cabbage dumplings

1. After washing the shiitake mushrooms, soak them in water to soften them. Remember not to pour out the water used to soak the shiitake mushrooms.

2. Wash the cabbage and scallions thoroughly.

3. Bring a pot of water to a boil, then add the cabbage and blanch until soft.

4. Put the blanched cabbage on a plate and let it cool.

5. Cut the cold cabbage into small pieces and squeeze out some of the water.

6. Chop the soft shiitake mushrooms.

7. Prepare onion and ginger water, just take the water for soaking shiitake mushrooms, cut the scallions, and pat a few pieces of ginger to soak.

8. Prepare some sweet corn kernels, or you can skip them.

9. Chop pork into paste. Pork needs to be fat and lean to taste good. I like a fat to lean ratio of about 37 or 46.

10. Mix the minced meat with salt, light soy sauce, dark soy sauce, oyster sauce, sugar, and a little scallion and ginger water. The seasoning can be added at once. Add the water to the scallion and ginger several times, and mix again if there is no water left. Overall, it is best to mix the minced meat well and drink a lot of water but no water flows out.

11. Put the cabbage, shiitake mushrooms, and corn kernels down again, and add some salt. The amount of salt is enough to make these vegetables salty. The seasoning has already been added to the meat paste just now. Add some more peanut oil.

12. Mix well. I always mix it in a wok, it's more convenient.

13. You can make dumplings now.

14. I always pack a little more and freeze it in the refrigerator. When I want to eat, I take it out and cook it.

The key to mixing the filling is to add some scallion and ginger water. When mixing, add some scallions, but not ginger.