Cabbage Dumplings
1.
When buying pork, let the merchant directly mince the stuffing ~ carrots, squash, and pleurotus eryngii are chopped.
2.
Add appropriate amount of salt, pepper, chopped green onion, minced ginger, 1 tablespoon of light soy sauce, 2 tablespoons of olive oil, and 1 tablespoon of oyster sauce to the minced meat, mix well, and set aside.
3.
Chopped vegetables, add some salt, and let it stand for the water to come out.
4.
Squeeze the juice from the spinach, add it to 200g of flour, and mix it into a green noodle, let it rest for a while. The remaining 200g flour is mixed with water to form a white dough, and it is also allowed to stand for proofing.
5.
After squeezing the water out of the vegetables, add the vegetables to the meat, beat in an egg, and stir in one direction.
6.
Knead the white dough into strips, roll the green dough into a pancake, wrap the white dough with the green dough, cut into small pieces, roll out into a dumpling wrapper, and add an appropriate amount of filling to wrap it.
7.
When the dumplings are cooked in a pot, they float up and their stomachs bulge, and they are cooked.
