The recipes learned from a Japanese program, "Yi Ye Xue", are slightly simplified, but the taste is not reduced! To eat delicious, it must be time and energy.
Filling preparation: chopped cabbage, add 1 teaspoon of salt, and squeeze out the water. The leek is cut to a length of 1cm. Add the meat to the [mixing stuffing 1] and mix well until it turns white.
Filling preparation: first add the leeks to the mixed meat broth, mix well and then add the cabbage, and add the [mixing stuffing 2] and mix well.
The prepared stuffings are kept in the refrigerator for 20 minutes. The dumplings should be wrapped in a crescent shape that can stand, wrinkled and pinched, so as not to spread when frying.
Pan [without ignition heating! 】, first pour the oil, put the dumplings arranged, leaving a gap. Then pour in 1/3 of the cold water of the dumplings (10 dumplings, about 300cc of water).
Open the fire and add a lid to burn. After about 5-6 minutes, open the lid when the water is almost finished, add sesame oil, and wait for the water to dry. During the period, it is necessary to use the shovel to properly play before and after, so as not to stick to the bottom.
Out of the pan.
1. The cabbage must be fully squeezed with water, wrapped in gauze and squeezed like a towel. Otherwise, the dumplings made are a pack of water, and the gravy is not penetrated into the vegetables. 2. Cabbage can be cut slightly larger, so that there is a crunchy taste. 3. Don't choose too much meat, you should have a bit of oily taste.