Cabbage dumplings

By VicentaLakin

Cabbage dumplings
This is the recipe Grandma taught Mom. I've learned it for decades. It's delicious

Recipe Recommendations

  • flour 400 grams
  • Chinese cabbage
  • meat emulsion 500 grams
  • Jiang 3 pieces
  • onion of 3
  • salt 2 tablespoons
  • cooking wine 2 tablespoons

Steps for Cabbage dumplings

  • 1
    Four or two meats and three gingers of cabbage
  • 2
    Cabbage Chettin
  • 3
    Spray salt, salt once。
  • 4
    I'll put it in half an hour
  • 5
    Scrambled cabbage in mixed meat. Medium
  • 6
    Noodles grow and cut into small, even-sized agents
  • 7
    With a scepter, the agent is a thin dumpling skin on the middle side
  • 8
    Put the platinum in the middle of the skin, half-turned, folded and squeezed into the mouth, all wrapped up, boiled in the open water, poured into the cold water and boiled in the open, three or four times again, and the dumplings were clearly swollen and ripened
  • 9
    When the dumplings come out of the pot, pour them with two plates

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