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Ingredients

60 packers
500 grams minced pork
500 grams Chinese cabbage
1 tablespoon of salt to marinate the cabbage
1 tablespoon of oil for frying the meatballs
chopped green onion
fried black sesame
Spice
pinch of salt
1 tablespoon of soy sauce
1 tablespoon oyster sauce
dash pepper
1 tablespoon minced ginger
1 tablespoon chopped green onion
1/2 tablespoon of sesame oil

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steps

Finely chop the cabbage and mix it with 1 tablespoon of salt in a large bowl. Set it aside for 10-15 minutes. Then wash the cabbage twice to remove excess salt. Squeeze the water lightly.
In another mixing bowl, mix the ground pork with all the other seasonings. Continue mixing the meat filling in one direction for 1 or 2 minutes or until sticky. Add the cabbage and mix well.
Put about 1 tablespoon of stuffing in the middle and wet the edges of the wrapper if necessary. Fold one side up so that the other side overlaps. Leave both ends open. Repeat to finish them all.
Heat a little oil in a large skillet with a lid and place the pots one by one. Pour about 1/2 cup along the edges. Close the lid and heat over medium-high heat. You will hear the sound of water in the first minutes. Move your pan from time to time to ensure even heat. Open the cover when there is no sound. Garnish with green onions and roasted black sesame seeds. Continue frying on slow heat until the bottoms are nicely colored.