Do you know what Beijingers do? That is Chinese cabbage.
Most Beijingers are not unfamiliar with the term "storing cabbage in winter".
Although Chinese cabbage is cheap but elegant, no matter how big the mat is, it can be served. It has the dignity and style of Beijingers.
Therefore, Chinese cabbage has become the main character on the winter table in the homes of old Beijingers.
Steamed dumplings with cabbage
Recipe Recommendations
- Chinese cabbage appropriate amount
- pork stuffing appropriate amount
- salt appropriate amount
- oil appropriate amount
- ginger appropriate amount
- onion appropriate amount
- spiced powder appropriate amount
- cooking wine appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Steamed dumplings with cabbage
1
Mix the dough with vegetable juice to form a dough and soak for ten minutes.
2
Pull into equal parts.
3
Roll out the dose for later use.
4
Chop the cabbage, put it in the meat filling, add the seasoning and stir
5
Put the filling into the rolled dough
6
Shape it into a pentagonal shape.
7
Start from one corner and use your thumb to form a small fold
8
Squeeze into a small corner and squeeze it together with the corner next to it.
9
And so on, the five corners are pinched into leaf shapes
10
Follow this method to squeeze each dumpling into this shape
11
Add egg yolk in the middle, steam in a steamer for seven minutes, and serve