Chinese cabbage, shrimp skin and egg dumplings
Ingredients: salt,Chinese cabbage,shrimp skin,eggs,sesame oil,flour,spiced powder,oil
Recipe Recommendations
- Chinese cabbage 500g
- shrimp skin 100g
- eggs of 3
- flour appropriate amount
- oil appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- sesame oil appropriate amount
Steps for Chinese cabbage, shrimp skin and egg dumplings
1
Wash the cabbage leaves for later use.
2
Prepare eggs and appropriate amount of shrimp skin.
3
Blanch the cabbage leaves with boiling water.
4
Beat the eggs into egg liquid, pour appropriate amount of oil into the pan, and pour in the egg liquid. When the surface of the egg begins to solidify, use a shovel to stir into diced cubes and set aside for later use.
5
Put the above ingredients together, add oil, salt, five-spice powder, and sesame oil and mix well.
6
Stir in the flour while adding water until it becomes snowflake. Knead well with your hands into dumpling dough, cover with a damp cloth and soak for 15 minutes and knead well again.
7
Roll the dough into strips on the chopping board and divide into doses.
8
Press the dough flat and roll it into a dumpling skin.
9
Put the stuffing in the middle of the dumpling skin.
10
Make a small bowl with your left hand, pinch the edge of the dumpling with your right hand, and fold it into a crescent shaped dumpling.
11
Made dumplings.
12
When cooking dumplings, put some salt in the pan to prevent the dumplings from sticking together when they come out. After the water boils, add a small bowl of cold water. After boiling again, you can see that the dumplings have surfaced to the surface. Turn off the heat and use a colander to remove the dumplings. Just fine.Chinese cabbage, shrimp skin and egg dumplings Make Tips
Put some salt in the pan when cooking dumplings to prevent them from sticking together when they come out.