Cabbage Dumplings
by Lin Yaoyao
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Salt in flour
2. It's better to knead after waking up.
3. Prepare a little spinach juice
4. Harmonize into green dough, wrap the two doughs with plastic wrap to prevent the skin from drying out
5. Pork Sandwich
6. Chop the meat
7. Put the above seasoning in the meat
8. Stir well
9. Half a Chinese cabbage
10. Finely chop, add appropriate amount of edible oil and mix well, not easy to drain
11. Roll white and green dough into long strips, green dough is thinner than white dough
12. Green dough flattened
13. It is good if the white dough can be wrapped. If the dough is hard and the two doughs are not sticky, you can put some water on the green dough
14. I'm rubbing the noodles long
15. Use a knife to cut the squeeze. If I don’t knead the dough well, I must knead it
16. Chase leather
17. Stir in the cabbage when you pack it to taste the salt
18. Take a piece of skin and put it in the meat
19. Squeeze both hands together
20. Shaped into dumpling shape
21. I turn leftover bread into green and white
22. Pack all
23. Three colors
24. Cook the dumplings and push the dumplings forward with the spatula to prevent them from sticking to the pot
25. The dumpling floats up, the dumpling belly becomes bigger and it's basically cooked
26. Sticky vinegar to eat
27. Finished product
28. Finished product
