Eight treasures vegetarian dumplings
"It's not as comfortable as it is upside down, and it's not as delicious as dumplings." Vegetarian dumplings for the 30th night are what every family in the north wants to eat, so that life in the coming year will be quiet and safe. When I was a child, my father was busy from morning to evening during the New Year. He would go shopping for vegetables early in the morning. When he came back, he would wash the vegetables and soak them in fungus, mushrooms, and vermicelli. After lunch, I began to chop them into fillings one by one. I was very busy. My father only did preparations, and the final seasoning and fillings were my mother's business. At that time, I wasn't interested in vegetarian dumplings, and relatives all loved to eat my vegetarian dumplings when they came to my house. Nowadays, vegetarian dumplings are not only my favorite, but also taste quite like my mother's seasoning. They were also named "Eight Treasures Vegetarian Dumplings" by me.
Recipe Recommendations
- salty and fresh
- flavoring
- several hours
- ordinary
Steps for Eight treasures vegetarian dumplings
1
Wash all ingredients and peel the carrots.
2
Soak fungus, mushrooms, and vermicelli in warm water for later use.
3
Boil the pan with water, boil and scalm the mung bean vegetables, remove them to dry, chop them into pieces, add some salt during the chopping process, wrap the chopped stuffing with a clean drawer cloth to squeeze out the water.
4
Chop all other ingredients into pieces, and squeeze out the water in advance when chopping mushrooms.
5
Take a clean bowl, add the fermented bean curd pieces and juice, sesame paste and mix well. The ratio of seasoning can be adjusted according to your taste.
6
Pour the mixed sauce into the chopped filling.
7
Mix the filling well, add sesame oil, add the right amount of salt according to your taste and mix well.
8
There is not a lot of stuffing, so I bought it from dumpling skins.
9
The dumplings are out of the pot. Add some salt to the water when cooking dumplings. The dumpling skins will not stick easily after being cooked.