Beijing Cabbage Dumplings
1.
Wash the cabbage, chop it into small pieces, and put it in a pot.
2.
Add 2 spoons of salt, grasp it with your hands, and marinate for 10 minutes.
3.
Soak the mushrooms in hot water.
4.
Cut the garlic head flat and cut into garlic, wash the shrimp skin, chop the lean meat into minced meat, mince the garlic, and cut the soaked mushrooms into cubes, and put them in a bowl.
5.
Grab a handful of cabbage in your hand, squeeze the cabbage hard, squeeze out the water, and put it in a bowl. Until all the cabbages are squeezed.
6.
Add oil to the pan, pour the garlic into the pan and stir fry.
7.
Pour the diced mushrooms and shrimp skin into the pot and stir fry. Stir-fry the aroma and put it in a bowl, set aside.
8.
Add lean meat, dried shrimps, diced shiitake mushrooms, garlic cloves, and minced garlic.
9.
Sprinkle the five-spice powder, add salt, pour in the cooking oil, and mix well.
10.
Take 5 dumpling wrappers and arrange them together.
11.
Add stuffing in the middle of the dumpling wrapper, fold in half, and roll it up.
12.
Put the finished rose dumplings on the plate.
13.
Heat the oil in the pan, put the dumplings in the pan, set it aside, and fry the dumplings slightly over medium and low heat.
14.
Add water to make it more than half of the rose dumplings. Cover the pot and simmer until one-third of the water remains.
15.
Open the lid, add lettuce, and add a little salt. Flip gently. Cover the pot and let it simmer for a while to turn off the heat.
16.
The leftover dumpling wrappers can be steamed in a steamer after being wrapped.
17.
Put it into a bowl and start eating.
18.
Let's eat.
Tips:
1. Add salt to marinate the cabbage for 10 minutes in order to better let the cabbage lose water. When squeezing the cabbage, use a little force and don't get too wet, otherwise the leftover cabbage will be wrapped in roses with high water content. Flower dumplings are not easy to shape.
2. Fry the dumplings a little bit before cooking them. The dumplings are better shaped when they are cooked.
3. Before steaming the dumplings, put a thin layer of cooking oil on the tube top, put the dumplings on the oiled dish, sprinkle a little water, and then put it on the steamer. The steamed dumplings are not easy to stick to the plate, and the surface of the dumpling skin will not dry.
