Steamed dumplings with cabbage
I suddenly had an idea today. There are still some cabbage in the refrigerator. If I don't eat it, it will be stale. What are you doing? It's almost noon. Make it easier. "Steamed dumplings with cabbage" feels good. Those who have food and rice will make it. I didn't expect to see a pot of crystal clear steamed dumplings as soon as I left the pot. It tastes very good, too. It feels even better than meat filling.
Recipe Recommendations
- flour 400 grams
- cabbage 300 grams
- eggs of 2
- fans appropriate amount
- shrimp skin appropriate amount
- peanut oil 20 ml
- sesame oil 15 ml
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- pepper appropriate amount
- MSG appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Steamed dumplings with cabbage
1
Wash the cabbage first.
2
Use hot water to soak it.
3
Put the eggs in the frying pan and fry them into pieces.
4
Chop the cabbage and soaked vermicelli, and place them with the eggs and shrimp skins.
5
Pour hot water into the flour and stir until it becomes snowflake.
6
Mix into dough and soak for 10 minutes.
7
Add onions, shredded ginger, salt, pepper, sesame oil and monosodium glutamate in turn and mix well.
8
Knead the dough evenly and knead it into long strips. Cut into 2 doses per 50 grams and press flat.
9
Roll it into thin skin.
10
Add as much stuffing as possible and wrap it into a round shape.
11
Bring the water to a boil, place it in a steamer and steam for 10 minutes over high heat. Simmer for 2 minutes and remove.
12
Allow it to dry and set on a plate before you can enjoy.