Cabbage Dumplings
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. The vegetables picked from the field are half, but only two-thirds are used.
2. Peel the cabbage, shred it, and kill it with a little salt to make it come out of the soup.
3. The rubbed silk will come out of the soup after the salt is killed, and the soup will be squeezed out and kept for the noodles.
4. Use the soup and noodles squeezed out of melon shreds, and then let it wake up.
5. Open the meat filling with pepper water, then add five-spice powder, pepper, salt, chicken essence, oil, sesame oil, minced green onion and ginger, and cooking wine and stir well. If you like coloring, you can put some light soy sauce and dark soy sauce.
6. Cut the awake noodles into small pieces, knead them into strips, and then pull them into small pieces.
7. Roll the small ingredients into dumpling wrappers, preferably thick in the middle and thin in the outside.
8. The dumplings are finished quickly, and the soup is not easy to come out.
9. The cooked dumplings are filled with melons and are fragrant. Make sure you eat it once and think twice.
