Chinese cabbage and bean curd dumplings
By RethaStanton
Ingredients: salt,tofu,cabbage,eggs,vegetable oil,MSG,sesame oil,soy sauce,flour,green onions
Recipe Recommendations
- salty and fresh
- cook
- several hours
- ordinary
Steps for Chinese cabbage and bean curd dumplings
1
Prepare the raw materials you need.
2
Cut the cabbage into thin threads and then cut it into small pieces, add a spoonful of salt and chop it into pieces (the salt is added to draw out the water in the cabbage).
3
Wrap the chopped cabbage in a steamer cloth and squeeze out the water hard.(Be sure to squeeze it dry as much as possible, otherwise the water will not be easy to pack when wrapping. The squeezed water can be used to mix the dough. It is said that the nutrients are in the juice).
4
Squeeze dry the cabbage, chop the green onions and tofu, and stir fry the eggs into small pieces for later use.
5
Pour cabbage, tofu, eggs, and green onions together.
6
Add four spoonfuls of vegetable oil, two spoonfuls of soy sauce, two spoonfuls of sesame oil, a little MSG, and appropriate amount of salt to the filling, and stir evenly clockwise with three chopsticks.
7
Add the flour and water to knead it into a smooth dough, and stir the flour while adding water. After kneading until smooth, cover with a damp cloth and soak for ten minutes (the dough can be refreshed in advance).
8
Take a small dough and rub it into a long strip.
9
Use a knife to cut into small doses of the same size.
10
Use a rolling pin to roll them into small cakes.
11
Dig a spoonful of filling and place it in the middle of the cake.
12
Wrap the dumplings around your mouth.
13
Wrap all the dumplings,(I put them a little uneven and ignore them).
14
Make water in the pot, add a spoonful of salt after the water boils, and cook the dumplings (add a spoonful of salt so that the dumplings will not stick when served).