Chinese Cabbage Mushroom Dumplings

Name: Chinese Cabbage Mushroom Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some dumpling skin; 2 pcs Pleurotus eryngii; 1/2 a piece Chinese cabbage; Some Ground pork; 1 piece Shallots; a little Soy sauce; Some salt; A few drops sesame oil

by Rare

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

We seldom eat dumplings here in the south. Today, I will give the child some fillings that she likes. It looks very delicious. Many people choose leek and celery for dumplings, but the taste is too big. Children don’t like them. Like to be refreshed. And this season I would prefer to make stuffing with Chinese cabbage and Pleurotus eryngii. Chinese cabbage has always been called a "little calcium supplement". A cup of cooked Chinese cabbage juice can provide almost as much calcium as a cup of milk. Therefore, people who rarely use dairy products can get more calcium by eating enough Chinese cabbage. Nowadays, Chinese cabbage has a unique sweetness and tastes very crispy, while another kind of Pleurotus eryngii has a higher nutritional value. It is rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc., which can improve the immune function of the human body, and has the effects of anti-cancer, lowering blood fat, moisturizing the intestines and stomach, and beautifying the human body. Among them, the 8 essential amino acids are complete, which is an edible fungus with high nutritional and health value. With this combination, the calcium supplement effect is several times!

Ingredients

Some Dumpling Skin
2 pcs Pleurotus Eryngii
1/2 a piece Chinese Cabbage
Some Ground Pork
1 piece Shallots
a little Soy Sauce
Some Salt
A few drops Sesame Oil

Chinese Cabbage Mushroom Dumplings

1. First, pull down the cabbage leaves, finely dice the cabbage leaves, finely chop the cabbage leaves, and pour an appropriate amount of salt into a basin and mix well.

Chinese Cabbage Mushroom Dumplings recipe

2. Wait for a while after the cabbage comes out of water, grab the excess water, chop the shallots into fine circles and pour them into the cabbage bowl to mix.

3. Wash the eryngii mushrooms, finely dice them into the filling bowl, pour in a little light soy sauce and mix well.

4. Finally, put the ground pork into the filling, sprinkle a little salt and mix the ingredients clockwise, and add a few drops of sesame oil to mix.

5. Wrap a piece of dumpling skin into the right amount of fillings. This time the wrapping method is crescent-shaped, so you can choose your own.

6. After the dumplings are wrapped, they can be frozen. Family members don't like to eat dumplings, they are basically steamed dumplings and fried dumplings.

7. Fried dumplings can be fried in a pan with steamed dumplings, which is much faster than frozen dumplings.

8. This plate of dumplings is very crisp and sweet. The children eat steamed dumplings and fried dumplings, and they are all supported. Now the children have to grow taller and eat a lot. You have to grow up early. You can choose these two ingredients to taste. That's awesome.