Cabbage and Mushroom Dumplings & Corn Carrot Dumplings
by 🍀Natalie🍀
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. I bought the lean meat, cleaned it and ground it in a meat grinder. When I got home, add some salt and a small amount of chicken powder and mix well.
2. Wash the Beijing cabbage, chop it, put an appropriate amount of salt to grab it, and pour out the oozing water.
3. Soak dried shiitake mushrooms in water, soak them softly, wash them well, chop them, add a small amount of salt and stir evenly.
4. Put the lean meat, mushrooms, and cabbage together and stir well.
5. After preparing the dishes, you can wrap them. You can dry them on the dumpling plate and sprinkle some flour. The wrapped dumplings can be placed on the plate. If you want to eat right away, you can steam it in the steamer. After boiling, add dumplings to steam, 15 minutes is enough). Or if you don't want to eat it temporarily, you can put it in quick-frozen. After the dumplings are frozen, you can put them in a bag and quickly freeze them to make quick-frozen dumplings, which is very convenient when you want to eat them.
6. Wash the carrots, peel them and cut them into cubes, break out the corn kernels, sprinkle an appropriate amount of salt, add the prepared meat, stir evenly and then wrap.
7. Open the package when the filling is ready.
Tips:The shiitake mushrooms will be more fragrant if they are stir-fried first, and the dumpling skins will taste better if they can be rolled on their own, and of course it will be more time-consuming.
