高麗菜蒜苗豬肉水餃(附影音) 
Pork Dumplings with Cabbage and Garlic Chives (with Video)
I made dumplings using cabbage, which has been super cheap lately. Honestly, I wasn’t planning to write this recipe since it’s just dumplings, but my husband said, “They’re so delicious, you have to write it down!” So here it is (I’m so obedient).
How good are they? My husband wanted them for lunch, dinner, and even asked for a plate before bed. We finished all the dumplings in one day, so I went out to buy more ingredients and made several more batches.
Let’s support cabbage farmers and make cabbage dumplings together! Go!
★ Dumpling-making video: http://goo.gl/3Kz4uw
★ Dehydrate the cabbage and garlic chives first so the filling isn’t too wet and hard to wrap.
★ Since cabbage and garlic chives release water when mixed with salt, add them to the filling last.
★ Different soy sauces have different saltiness, so adjust the amount to taste.
★ More tips: http://goo.gl/qilsLR
Pork Dumplings with Cabbage and Garlic Chives (with Video)
I made dumplings using cabbage, which has been super cheap lately. Honestly, I wasn’t planning to write this recipe since it’s just dumplings, but my husband said, “They’re so delicious, you have to write it down!” So here it is (I’m so obedient).
How good are they? My husband wanted them for lunch, dinner, and even asked for a plate before bed. We finished all the dumplings in one day, so I went out to buy more ingredients and made several more batches.
Let’s support cabbage farmers and make cabbage dumplings together! Go!
★ Dumpling-making video: http://goo.gl/3Kz4uw
★ Dehydrate the cabbage and garlic chives first so the filling isn’t too wet and hard to wrap.
★ Since cabbage and garlic chives release water when mixed with salt, add them to the filling last.
★ Different soy sauces have different saltiness, so adjust the amount to taste.
★ More tips: http://goo.gl/qilsLR
Cooking Instructions
- 1
Finely chop the cabbage, garlic chives, carrot, ground pork, and dried shrimp. Place the chopped cabbage and garlic chives in a salad spinner or wrap in a clean towel to squeeze out excess water. Set aside.
- 2
In a large bowl, combine all the ingredients except the cabbage, garlic chives, and dumpling wrappers. Mix well. Then add the chopped cabbage and garlic chives, and mix until evenly combined.
- 3
Wrap the filling in dumpling wrappers in your preferred shape. I make two shapes: the classic dumpling and the ingot shape (which I think looks a bit like a little butt, haha). (Sprinkle flour on the plate to prevent sticking.)
- 4
Place the wrapped dumplings on a tray and freeze for one day. Once they’re frozen solid, transfer them to an airtight container or freezer bag for storage.
- 5
To serve, cook the dumplings and dip them in a sauce made with sliced garlic and soy sauce (just slice garlic and add to soy sauce). I like to add black vinegar to my garlic soy sauce, while my husband prefers just garlic and soy sauce. Make a portion for each person.
- 6
When cooked, the cabbage releases its juices, making the filling extra juicy and sweet—so delicious!
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