Pork, cabbage, and dumplings

1. 750g of peeled pork belly and 350g of beef. Mixing pork and beef to make dumpling filling can have a particularly fragrant taste, but if you don't like it, you can skip beef and switch to an equal amount of pork belly. Choose beef tenderloin or beef leg.

2. 5 pounds of Chinese cabbage. Because cabbage will still water out, the amount of 5 pounds is not much.

3. Chop pork and beef.

4. Then mix the two types of meat together and add 20g of ginger powder, 20g of garlic powder, 20g of Sichuan pepper oil, 10g of sesame oil, 1 spoonful of salt, 1 spoonful of five spice powder, a piece of thick soup treasure, (10g of starch mixed with a little water). Stir well.

5. After cleaning and chopping the cabbage, wrap it in a steamer cloth and squeeze it hard a few times to remove as much water as possible.

6. All chopped cabbage.

7. 2 spoons of fresh June soy sauce and 1 spoonful of fresh June aged soy sauce.

8. Mix the dried cabbage and meat filling, add 2 tablespoons of fresh June soy sauce, 1 tablespoon of fresh June soy sauce, and 2 tablespoons of salt, stir well.

Add 91000 grams of flour and 640 grams of water to knead into a dough. Cover the dough with a lid and let it relax for 30 minutes.

10. Take a small part of the relaxed dough and knead it into a circle. Then insert the thumbs of both hands into the middle of the dough, and pinch it with the five fingers crossed, as shown in the figure.

11. Then cut the noodles into small pieces.

Roll it into dumpling skin.

13. Pack in the filling.

14. Pinch it in the middle.

15. Lift and pinch one third of one side upwards.

16. Pinch the second fold with the same action.

17. Pinch three pleats on one side.

18. Pinched dumplings as shown in the picture.

19. Boil a large pot of water, bring it to a boil, and then add the dumplings. Immediately, gently push the dumplings with a spoon to prevent the dumpling skin from sticking to the bottom of the pot. Then cover the lid and bring it to a boil again. After about 4 minutes of low heat, the dumplings will be almost cooked when they are round and plump. I never add cold water when cooking dumplings, just turn the pot on low heat.

20. Prepare a stack of vinegar and add a few drops of sesame oil to the vinegar. This kind of dumpling vinegar will taste better.