Cabbage and Egg Vegetarian Dumplings

Name: Cabbage and Egg Vegetarian Dumplings
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1/2 a piece Chinese cabbage; 3 pcs egg; Some Dried bean curd; 500g Flour; 260g Shimizu; 1 Green onions; 2 tablespoons Oyster sauce; Some sesame oil; 1 tsp Chicken Essence

by Squirrelfish 77

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Northerners really love dumplings! Chinese New Year holidays are especially indispensable. Eating dumplings is not only about eating, but also the atmosphere of making dumplings with a family. You roll the skin, I mix the stuffing, you say I laugh and lively, at this time, eating has become unimportant, and more importantly, the deep family affection.
As the saying goes, it’s hard to adjust. When there are more people, it will inevitably have different tastes. Some people like meat and some people like vegetarian food. So every time we make dumplings, we have two kinds of fillings, one meat filling and one vegetarian filling. The strange thing is that the vegetarian dumplings made this time are unexpectedly popular, and they are more popular than meat dumplings. What's the matter?

Ingredients

1/2 a piece Chinese Cabbage
3 pcs Egg
Some Dried Bean Curd
500g Flour
260g Shimizu
1 Green Onions
2 tablespoons Oyster Sauce
Some Sesame Oil
1 tsp Chicken Essence

Cabbage and Egg Vegetarian Dumplings

1. Prepare the ingredients you need, and you can start making them. Take out the mixing bucket of the chef's machine, add flour and water, put it back into the chef's machine, and knead it into a dough. Change to the third gear and knead it into a smooth dough for later use.

Cabbage and Egg Vegetarian Dumplings recipe

2. Knock 3 eggs into a bowl, add 1 tablespoon of cooking wine and beat them up, heat up the wok and pour in an appropriate amount of edible oil. After the oil is hot, lay the milk and egg liquid, pour it and stir into broken eggs.

3. Clean the Chinese cabbage, first cut into thin filaments, and then cut into pieces of cabbage. Don't use a knife to chop it, just chop it directly. This is a very important step, so that the cabbage does not come out of soup and is easy to be stuffed.

4. Soak the dried bean curd in warm water for 5 minutes, remove it, and chop it into small pieces. Dried bean curd has a chewy texture. Adding some bean curd can not only increase protein, but also absorb the water in the soup.

5. Place the chopped Chinese cabbage and bean curd next to the egg, add an appropriate amount of cooking oil and mix the cabbage well. This step can also prevent the Chinese cabbage from coming out of the soup. It is safer to do both.

6. Chop the green onions and place them on the surface, pour some sesame oil, 1 teaspoon of chicken bouillon, and stir evenly. The cabbage and egg fillings are ready, and then let’s start making dumplings!

7. At this time, the noodle pattern is also awake, take it out and put it on the cutting board, sprinkle an appropriate amount of flour to prevent sticking, knead the dough evenly and roll it into a long strip, pull it into a suitable size agent, roll it into a circle, and take a dumpling wrapper and place it in your hand. On top, put in an appropriate amount of dumpling stuffing, make dumplings and pinch tightly.

8. All the dumplings are wrapped, put on the cover to prevent sticking, and wait for it to cook!

9. Add enough water to the pot, bring it to a boil, boil the dumplings in the pot, boil the pot once with cold water, not too much, so as not to break the skin, wait until the dumplings are bulging and cook, remove and serve. Let's eat!