Chinese Cabbage and Egg Dumplings
by Ginger meal in a bowl
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Wash the cabbage and blanch it in blanching water. Take out the cold water and squeeze the water to dry for later use.
2. Add flour and water to make the dough smooth and knead it for 30 minutes
3. Add a little salt and water to beat the eggs, add oil in a hot pan, pour in the egg mixture and fry until fragrant and let cool for later use
4. Chop the cabbage, chop the water-fat fungus, wash the leeks and cut them into minced pieces, put them in a container
5. Add vegetable oil, salt, chicken essence, soy sauce, sesame oil and stir well
6. The proofed dough is cut into a uniform size, rounded, and flattened into a dumpling wrapper.
7. Let’s start making dumplings! Put in enough stuffing
8. Dumpling making is complete!
9. Add water to the pot and boil the dumplings and boil them. Tap cold water and boil them again to remove them (because these fillings are well cooked, don’t overcook them)
10. The finished product!
