How to Make Delicious Pork and Cabbage Dumplings at Home?
Q: Can I use low-gluten flour instead of high-gluten flour for the dumplings?
A: High-gluten flour is preferred for its elasticity, but low-gluten flour can be used, though the texture might be slightly different.
Q: How important is it to add the cold water in steps when boiling the dumplings?
A: Adding cold water in steps prevents the dumplings from breaking and ensures they are cooked evenly.
Q: Is it necessary to use “Tai Tai Le” brand seasonings?
A: No, similar seasonings can be used, but “Tai Tai Le” is recommended for authentic flavor.
"Tai Tai Le" Original Flavor Light Soy Sauce: 2 tablespoons
"Tai Tai Le" Light Oyster Sauce: 1 tablespoon
Salt: as needed
"Tai Tai Le" Chicken Essence: 1 teaspoon
Water: 250ml
Instructions:
Prepare the ingredients: clean and mince the pork, chop the cabbage, and finely chop the green onions, cilantro, and ginger.
Mix the flour with water to form a smooth dough, cover with plastic wrap and let it rest for 20 minutes.
In a bowl, mix the minced pork with cooking oil, "Tai Tai Le" light oyster sauce, "Tai Tai Le" original light soy sauce, and "Tai Tai Le" chicken essence. Gradually add green onion and ginger water in three parts, stirring in one direction until the mixture is well-blended.
Add the chopped cabbage, green onions, ginger, and cilantro to the meat mixture and mix well.
Take a piece of the rested dough, roll it into a long strip, cut into small pieces, flatten, and roll into dumpling wrappers.
Fill the wrappers with the pork and cabbage filling and seal the dumplings.
In a pot of boiling water, add the dumplings. When they begin to float, add cold water. Repeat this process three times, then simmer for 2 minutes before removing from the pot.