Black Bean Noodles and Cabbage Vegetarian Dumplings

Name: Black Bean Noodles and Cabbage Vegetarian Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 230g Chinese cabbage; 50g Black bean noodles; 2 pcs egg; 40g dried shrimps; 40g Fungus (water hair)

by Kang Kang 1818

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

In the past, leek was basically used for making dumplings, whether it was meat or vegetarian stuffing. I always felt that the leek stuffing was delicious and it was easy to cook. Just wash and cut the leeks. If you change it to other dishes, you will need more. It’s troublesome to chop or blanch it. I went shopping on Sunday and saw the green cabbage. I couldn’t help but buy it. I originally planned to stir-fry it. Later I thought about making dumplings into dumplings. Let’s make noodles. At the time, black bean noodles were specially added to change the color of the dumplings, which can be regarded as a change of taste.

Ingredients

Black Bean Noodles and Cabbage Vegetarian Dumplings

1. Wash the cabbage

2. Boil the water for 1-2 minutes

3. After cooling, squeeze out the water and chop

4. Slide scrambled eggs and mash while hot

5. Chop the fungus, dried sea rice, and ginger separately and put the cabbage in a pot

6. Add the scrambled eggs, add a little salt and dark soy sauce, mix well and the filling is ready

7. The good black bean noodle dough is kneaded on the panel, and then cut into small pieces.

8. Roll into dumpling wrappers

9. Stuffing dumplings

10. All wrapped up

11. Boiled dumplings

12. The cooked dumplings are served and eaten

Tips:
As the saying goes, "soft noodle dumplings and hard noodle soup", so the dumpling dough should be soft and not too hard, otherwise it will affect the taste