dumplings

By VicentaLakin

dumplings
I don't know. The additions of cabbage, vermin and seameat have made the fragrance of the dumplings fragrance. It is not too soon to eat this delicious dumpling in the cold winter to resist the cold and overcome the appetite of the mouth。

Recipe Recommendations

  • pork appropriate amount
  • cabbage appropriate amount
  • leek appropriate amount
  • fungus appropriate amount
  • Hymie appropriate amount
  • salt appropriate amount
  • pepper noodles appropriate amount
  • peanut oil appropriate amount
  • soy sauce appropriate amount

Steps for dumplings

  • Make dumplings step 0
    1
    The cabbage is washed clean and shredded, salted to get the pig's ex-legs cut into little meat, salt, pepper paste, soy sauce-smelling seameat soft and shredded
  • Make dumplings step 1
    2
    The muscular shrouds cut to shreds and wash the crumbs
  • Make dumplings step 2
    3
    Fuel, pepper noodles, salt, soy sauce, dumplings

    • dumplings Make Tips

    In my childhood, on the Winter Solstice, Mom would usually make cabbage dumplings to eat, for "nothing beats the freshness of cabbage!" The fresh cabbage was chopped, mixed with diced meat, wood ear mushrooms, and dried shrimp, and a little chives added to enhance the flavor. The dumplings were fragrant and delicious, and the addition of dried shrimp further enhanced the umami flavor. I would always eat until I was completely stuffed before putting down my chopsticks.

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