Oil residue Chinese cabbage dumplings
By SkylarTorp
When I was a child, when I was refining oil in winter, my mother used oil residue to make pickled cabbage dumplings for us. It was called fragrant. Since I grew up, my family has rarely eaten big oil, and I have never eaten dumplings filled with oil residue. This time, in order to make Chinese snacks, I refined some oil residue left over and chopped it up while it was hot. I made oil-residue pickled cabbage dumplings with homemade pickled cabbage. Let alone they were really fragrant! Share it here with friends and hope everyone likes it!
Recipe Recommendations
- flour 750 grams
- oil residue a small bowl
- salt appropriate amount
- soy sauce 2 tablespoons
- soy sauce half a spoonful
- pepper a little
- spiced powder a little
- pepper powder a little
- chicken essence a little
- onion appropriate amount
- ginger appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Oil residue Chinese cabbage dumplings
1
Oil residue pickled cabbage dumplings ingredients-flour.
2
Add flour to room warm water and mix into moderately soft dough. Wake for 30 minutes to 1 hour.
3
[Oil residue pickled cabbage dumplings] Ingredient-pickled cabbage.
4
[Oil residue and pickled cabbage dumplings] The oil residue is crushed.
5
Prepare the chopped onions and ginger.
6
Put the oil residue into a frying spoon, heat it slightly, and then place it in a small basin. When cool it slightly, add salt, Shaoxing wine, soy sauce, soy sauce, pepper powder, five-spice powder and pepper powder.
7
First put chopped green onion, ginger and monosodium glutamate into the oil residue and stir well, then add chopped pickled cabbage and stir well.
8
Then squeeze the awakened dough into doses, press it flat, and roll it into dumpling skins.
9
Then add the stuffing and knead it into various shapes you like.
10
Bring the water in the pot, add the dumplings to the boil, and then add cold water. Generally, they will be cooked twice before boiling. Remove them and serve them.