Eating dumplings during the winter solstice is traditional! I originally wanted to make dumplings filled with mutton and green onions, but my husband said that he didn't want to eat meat stuffing. He wanted vegetarian stuffing, and also wanted steamed dumplings! He has always been a carnivorous man and finally wanted to be a vegetarian. How could he refuse others? Steaming dumplings, so be it, isn't it also dumplings!
But this time, my mother is the chef, and the craftsmanship is excellent!
Winter Solstice Dumplings Vegetable Dumplings
By MyrtisHarber
Recipe Recommendations
- cabbage appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- fans appropriate amount
- shrimp skin appropriate amount
- eggs appropriate amount
- salty and fresh
- steamed
- an hour
- simple
Steps for Winter Solstice Dumplings Vegetable Dumplings
1
Chop the cabbage, minced green onions, and minced ginger, set aside.
2
Boil appropriate amount of vermicelli until soft, control the water dry, cool, and chop.
3
Pour appropriate amount of oil into the pan, heat it, fry the shrimp skin slightly, then directly pour the beaten egg liquid into the stir-fried (scrambled eggs), turn off the heat, and pour in the chopped vermicelli.
4
Make dough! Mix the dough with warm water, mix and simmer for 20 minutes.
5
Mix all the fillings without putting too much seasoning, add salt, chicken essence, sesame oil, and appropriate amount of meat oil! Knead the dough evenly on the dough table, squeeze it into small doses, roll it into skin, and you can start wrapping! My mother has a good craftsmanship, rolls the skin thin, and is especially good at stuffing. I really can't compete with it! If the craftsmanship is not good, make the skin thicker and the stuffing smaller.
6
Bring water to a boil and steam for 15 minutes.
7
The skin is thin enough and the stuffing is enough.