Bai Cai Zhu Rou Mi Guo Tie (Chinese Cabbage and Pork Dumplings)

Taste: Salty and savory; Cooking method: Pan-fried; Time: 30 minutes; Difficulty: Moderate.

Detailed steps for making Bai Cai Zhu Rou Mi Guo Tie (Chinese Cabbage and Pork Dumplings)

Prepare the flour

Add warm water slowly and knead into a soft dough

Cover with gauze and let it rest for 20 minutes

While waiting for the dough to rest, prepare the filling

Take the top leaves of the Chinese cabbage, wash and drain the water

Chop the cabbage and add a small amount of salt to extract the water content

Squeeze out the water using gauze

Pour the pork into a little cabbage water

Add peanut oil, cooking wine, dark soy sauce, pepper, and five spice powder to the pork and mix well

Add the cabbage and mix well

Add scallions and sesame oil and mix well

Knead the rested dough and roll it into a long strip

Cut it into small pieces

Flatten and roll them into circles slightly larger than dumpling skins

Place the filling in the center of the skin

Close the skin in the middle and leave gaps at both ends, and wrap each one in turn

Spread a layer of oil in a flat-bottomed pan, arrange the dumplings on low heat

Mix one spoonful of flour with half a bowl of water to make a flour paste

Pour the flour paste into the pan, covering half of the dumplings

Cover with a lid and fry on low heat

Turn off the heat when the water has evaporated

Remove from the pan

The finished product

Take a bite