Big dumplings stuffed with bamboo shoots and vegetables
Ladies who love beauty are afraid of gaining weight if they eat too much meat, so try vegetarian dumplings!
Recipe Recommendations
- winter squash one
- eggs of 3
- vermicelli 30 grams
- dumpling flour 500 grams
- onion 20 grams
- Jiang 20 grams
- shisanxiang 5 grams
- salt 5 grams
- sesame oil 5ml
- salad oil 5ml
- water 200ml
Steps for Big dumplings stuffed with bamboo shoots and vegetables
1
Add water to the dumpling powder and stir with chopsticks until it becomes flocculent.
2
Knead into a smooth dough and wake for about 20 minutes.
3
Prepare all the ingredients for the dumpling filling.
4
Beat the eggs, put them in a frying pan, stir-fry them until done, and cool them. Set aside.
5
Rub the bamboo shoots into thin threads.
6
Remove the moisture from the wiped bamboo shoots and then chop them up slightly with a knife.
7
Chop the eggs, vermicelli, and onion and ginger separately.
8
Add 5 grams of salad oil and sesame oil to the bamboo cucumber first, mix well, and lock in the water inside the dish.
9
Then add the egg, vermicelli, onion, ginger and thirteen spices and mix well.
10
Finally add salt.11
Waking dough, knead it into long strips.
12
Cut into small doses of the same size.
13
Press the small doses flat and roll them into dumpling skins.
14
Put the filling into the skin.
15
Squeeze it well and make it into dumplings.
16
Boil hot water in the pot, add in the dumplings and cook them.
17
Serve on a plate and serve.Big dumplings stuffed with bamboo shoots and vegetables Make Tips
Add oil first when mixing the filling so that the filling will not water out.