Winter dumplings
By VicentaLakin
Another year of snowfall has seen winter. The old custom is to eat dumplings. I like to eat dumplings with cabbage, because food is more common. And cabbage's good for nutrition. It's been a few days since I bought a cabbage and it's fresh enough to pack dumplings. Flour is new wheat pellets. It's a good dumpling skin. It's hard to cook
Recipe Recommendations
- wheat core flour 600g
- meat 300g
- salt appropriate amount
- salad oil 20g
- soy sauce appropriate amount
- pepper appropriate amount
- qingshui
- green onion appropriate amount
- fresh ginger appropriate amount
Steps for Winter dumplings
1
Water and face polishing
2
It's a nice, loose face-to-size facial agent
3
It's a thin, thick skin
4
The water is mixed with a proper amount of gravy, and the onion is better covered with dumplings. Paper
5
Take the skin and wrap it in a proper amount
6
Squeeze the edge of the dumpling
7
It'll be about eight minutes before you start cookingWinter dumplings Make Tips
White cabbage releases moisture quickly upon contact with salt. Roll out the dumpling wrappers and add the cabbage filling.