Peeled Chili Cabbage Pork Dumplings

Name: Peeled Chili Cabbage Pork Dumplings
Yield: Makes about 130-150 dumplings
Ingredients: 2 1/2 lbs ground pork (about 1100g, preferably from pork shoulder; use a ratio of 30% fat to 70% lean. If pork shoulder doesn't have enough fat, substitute 20-30% with pork belly. Ask your butcher to add extra fat and grind it together. Be sure to grind the meat twice.); 1 1/2 lbs green cabbage (about 700g); pieces Finely shred the cabbage, then chop into small; Add 1 tablespoon salt (about the same amount you’d use when stir-frying); Refrigerate for 15 minutes to allow the cabbage to release water; Take out and squeeze out the water 2-3 times (you can use a cloth to help squeeze); 3 tablespoons soy sauce; 3 tablespoons soy paste; 1 egg; 8 green onions, finely chopped (add some at first; if the filling is too salty, add more green onion to balance. If too bland, add more soy sauce or soy paste); 1 tablespoon MSG; 1 tablespoon salt; Plenty of ground black pepper; 2 tablespoons rice wine; 1 little sesame oil; 1 1/2 oz ginger (about 40g), juiced in a blender (or partially juiced and partially minced; reserve for mixing with water); About a dozen peeled chili peppers, sliced into rings, plus about 1/3 of the liquid from one jar

番茄的小廚房 @cook_6942863

Peeled Chili Cabbage Pork Dumplings

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Ingredients

Makes about 130-150 dumplings

2 1/2 lbsground pork (about 1100g, preferably from pork shoulder; use a ratio of 30% fat to 70% lean. If pork shoulder doesn't have enough fat, substitute 20-30% with pork belly. Ask your butcher to add extra fat and grind it together. Be sure to grind the meat twice.)
1 1/2 lbsgreen cabbage (about 700g)
Cabbage preparation:
piecesFinely shred the cabbage, then chop into small
Add 1 tablespoon salt (about the same amount you’d use when stir-frying)
Refrigerate for 15 minutes to allow the cabbage to release water
Take out and squeeze out the water 2-3 times (you can use a cloth to help squeeze)
Pork marinade:
3 tablespoonssoy sauce
3 tablespoonssoy paste
1egg
8green onions, finely chopped (add some at first; if the filling is too salty, add more green onion to balance. If too bland, add more soy sauce or soy paste)
1 tablespoonMSG
1 tablespoonsalt
Plenty of ground black pepper
2 tablespoonsrice wine
1little sesame oil
1 1/2 ozginger (about 40g), juiced in a blender (or partially juiced and partially minced; reserve for mixing with water)
About a dozen peeled chili peppers, sliced into rings, plus about 1/3 of the liquid from one jar

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Steps

1

Finely chop the cabbage, mix with salt, and refrigerate for 15 minutes. Then squeeze out the excess water. This step prevents the filling from being too watery.
2

Add the drained cabbage to the unseasoned ground pork. Begin adding the pork marinade ingredients. At the same time, gradually add the ginger juice in three portions. The goal is to keep adding ginger juice as long as the mixture absorbs it. Add sesame oil (and any other oils) last. When mixing the meat, always stir in the same direction (clockwise or counterclockwise) until the mixture becomes sticky. Then refrigerate for 30 minutes.
3

Prepare a plate lined with plastic wrap and dusted with all-purpose flour. Place the wrapped dumplings on the plate. Once the plate is full, transfer the dumplings (with the plastic wrap) to the freezer (do not freeze the plate). When the dumplings are firm, transfer them to a plastic bag for storage.