The "frills" were pressed down, and next was the preparation of the filling for the glass dumplings. Fresh bok choy was blanched to remove excess water, then finely shredded and mixed with minced pork. Du Xixi, according to her preferences and understanding of Chen Yin, added an appropriate amount of pepper and salt, and nothing much else.
Sometimes, the freshness of the ingredients themselves is the true delicacy, and adding too many seasonings can make the dish lose its genuine flavor.
The filling is wrapped in the center of the dough, with the "frills" gathered up and pinched into the shape of a cabbage. These glass dumplings are now considered a semi-finished product, needing only a couple of rounds of steaming to become hot and shiny, finally ready.
