Cabbage mushroom dumplings

By VicentaLakin

Cabbage mushroom dumplings
It's not small, unchurched cabbage, it's too much water, it's bad taste, it's best for wrapping, and it's a good option to cook bone soup after scalding。

Recipe Recommendations

  • flour
  • qingshui appropriate amount
  • cabbage
  • mushrooms appropriate amount
  • pork a pound
  • onion appropriate amount
  • oyster sauce 1 tablespoon
  • soy sauce 2 tablespoons
  • shisanxiang appropriate amount
  • salt appropriate amount
  • cooked soybean oil
  • Jiang appropriate amount

Steps for Cabbage mushroom dumplings

  • 1
    Flour and water to the pasta
  • 2
    Get the pasta ready. Bigger cabbage without a core
  • 3
    It's hotter in boiling water until the cabbage turns color, the infarction softens, and it's cold. Water
  • 4
    Scratch, dry water, my meat grinder, easy. Ten seconds
  • 5
    Let's go to the skin
  • 6
    Cut the pieces and put them in the meat grinder
  • 7
    It's made of meat
  • 8
    Fresh mushrooms
  • 9
    Make it small. Put it in the shredder
  • 10
    Scrambled meat with raw, platinum oil, salt, 13 incense
  • 11
    Smuggle evenly in one direction
  • 12
    With soybeans, the cabbage you used today, and mushrooms
  • 13
    Smash it. Smash it for a little while. Let the meat be full of oil
  • 14
    Full mixing in one direction
  • 15
    Add mushroom pie
  • 16
    Add cabbage, onions, evenly mixed
  • 17
    A long stripe of good pasta, a proper size of agent, then a dumpling skin
  • 18
    Take a skin and put it in the proper amount
  • 19
    Wrap it in dumpling shape. I'd like to tell you what you like
  • 20
    Packed dumplings
  • 21
    Cook
  • 22
    Every time you open a pot, you add cold water, three or four times
  • 23
    Packed dumplings最好放在沥水帘子上，不时晃动几下，防止黏连。这次包的饺子，个头不小，好大一帘子。
  • 24
    Enjoy the juice. I use raw sips, vinegar, onions, sugar, pepper sauce, no garlic。

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