1. First prepare the cabbage and eggs
2. Chopped cabbage and squeeze dry water
3. Scrambled eggs
4. Put the cabbage in the egg, add ginger corn oil and stir well, add salt, pepper oil or pepper powder, sesame oil and mix well, the vegetarian stuffing is ready
5. Flour ready
6. Scald with boiling water and stir evenly into a flocculent
7. Knead hair for 10 minutes
8. Divide into small pieces of appropriate size
9. Roll out two sets of two into round slices slightly thicker than the dumpling skin
10. One of them puts the adjusted cabbage filling on top
11. Another one covered it
12. Use a small bowl to buckle it and cut off the extra edge
13. Use a fork to press out the lace on the edge
14. Do all the pies
15. Heat a frying pan and brush a layer of oil into the wrapped pie
16. Brush oil on both sides and fry on medium heat until golden brown
17. The ready-made vegetarian pie has a thin crust and a large filling, a bite full of soup, more fragrant than meat
Tips:I only used cabbage and eggs for this vegetarian pie. You can also replace it with other fillings. You can make a lot of it and refrigerate it. You can wrap it next time, but it’s best to use it up on the same day.
