Northeast pickled cabbage is delicious for stewing, frying and rinsing. Pickled cabbage dumplings are also very good, but it must be made with fatter pork. Today, I can finally eat pickled vegetables that have been greedy for many days. Let’s make pickled cabbage dumplings that have been greedy for a long time.


600g flour
500g pork stuffing
1 sour cabbage
1 green onion
1 ginger
3 G pepper noodles
2G thirteen incense
50g fresh soy sauce
Proper amount of salt
3 g Sugar
30g peanut oil


Step 1
Cut the pork into small pieces, finely and roughly

Step 2
Put seasonings other than peanut oil, stir well, and marinate aside for 1 hour.

Step 3
Put 300g warm water into 600g flour, stir it into flocculent shape, and then synthesize smooth dough. Knead it twice in the middle.

Step 4
1 pickled cabbage

Step 5
Sauerkraut chopped and squeezed

Step 6
Cut scallions and ginger slices and put them in the vegetable chopper

Step 7

Step 8
Put sauerkraut, chopped green onion and ginger in the meat filling, heat the oil, pour it on the green onion and ginger, and stir evenly

Step 9
Divide the relaxed dough into 2 pieces, take a piece and rub it into long strips, and cut it into about 15g flour.

Step 10
Roll into dumpling skin

Step 11
Pack with stuffing

Step 12
Pinch the middle first

Step 13
Pinch both sides again and squeeze again. I think the dumplings squeezed like this are better to eat.

Step 14
Bring the pot to a boil, put it down one by one and stir it gently clockwise with a spoon to make it move and avoid sticking to the pot.

Step 15
After boiling the pot, order water for 2 times. When each belly is full of air, it will be cooked

Step 16
The pickled cabbage dumplings, which were taken out, loaded and thought about in the morning, finally solved my greed.