We know that potstickers are a special snack with exquisite production and delicious taste. Most of them are made of pig meat. Today’s cabbage and pork potstickers are full of memories of old Shanghai. After production, they are dipped in red oil and aged vinegar. They taste super good.


Chinese cabbage
Jiang Rong


Step 1
Wash and chop the cabbage (Note: it tastes better with granules).

Step 2
Add salt and mix well. Let the cabbage out of the water.

Step 3
Add cooking wine, soy sauce, ginger and scallion to the meat filling, and add an egg to stir clockwise.

Step 4
Squeeze out the water from the cabbage filling and mix well with the pork filling.

Step 5
Take the dumpling skin and add an appropriate amount of meat stuffing.

Step 6
Knead the top and leave openings at both ends.

Step 7
Cool the oil in a cold pot, evenly place the potstickers, and fry over medium low heat until the bottom of the potstickers is golden.

Step 8
Add half a bowl of water, cover and turn to low heat, fry for 3 ~ 5 minutes.

Step 9
Dry the water and sprinkle sesame seeds.

Step 10
Pork and cabbage potstickers are one of greedy people's favorite breakfasts.