Chinese cabbage and mushroom dumplings
By WestonDooley
Ingredients: salt,soy noodles,dried bean curd,mushrooms,white sugar,sesame oil,flour,sugar,yeast,oyster sauce,baking powder,qingshui,corn oil
Recipe Recommendations
- flour 300 grams
- soy noodles 10 grams
- yeast 3 grams
- white sugar 10 grams
- corn oil 5 grams
- baking powder a little
- qingshui 160 grams
- mushrooms 10 flowers
- dried bean curd 100 grams
- salt appropriate amount
- sugar appropriate amount
- oyster sauce appropriate amount
- sesame oil appropriate amount
Steps for Chinese cabbage and mushroom dumplings
1
After thawing the frozen cabbage, wash it, squeeze it dry, and chop it. Soak the mushrooms and chop them into minced powder. Blanch the dried beans with boiling water and cut into small dices.
2
Stir salt, sugar, oyster sauce, and corn oil in the filling well, and finally pour a small amount of sesame oil to enhance the flavor.
3
After the yeast is melted with warm water, let stand for a few minutes.
4
Mix flour, soybean flour, white sugar, corn oil, and baking powder well.
5
Pour in yeast water and stir until the water disappears.
6
Knead into a smooth dough, cover the basin and let stand for 20 minutes, then knead again to vent the air.
7
Divide the dough into 10 portions, about 50 grams each.
8
Take one portion and roll it into a dough sheet with a thick middle and thin periphery.
9
Add the filling.
10
Wrap it well and be careful not to expose it.
11
Place it on a wet drawer cloth, cover the steamer, and wake for 20 minutes.
12
Then open fire and steam for 20 minutes over medium heat. (Boil the water and steam for 15 minutes)Chinese cabbage and mushroom dumplings Make Tips
Note: 1. The dough does not need to be twice the size first. You can achieve good results after wrapping the buns and then waxing for 20 minutes. 2. When the steamed buns are awakened for the second time in the steamer, if the temperature is not enough, you can heat the water in the steamer slightly first, and pay attention to not being too high.