Dumplings Stuffed with Cabbage and Oyster Mushroom and Egg
1.
High-gluten flour is mixed with appropriate amount of water to form a dough, and covered with plastic wrap.
2.
Prepare the stuffing: Soak the Chinese cabbage in light salt water for 10 minutes, rinse it off repeatedly, and wash the pleurotus eryngii.
3.
Chop the Chinese cabbage, sprinkle some salt, and marinate for about 5 minutes.
4.
Add the right amount of oil to the wok, the oil is slightly more, you can no longer add oil when mixing the stuffing, break the eggs, add the eggs in the oil, stir quickly with chopsticks, the more crushed the better.
5.
Finely chop the eryngii mushrooms, chop the ham sausage, and remove the water from the cabbage, and prepare all the ingredients.
6.
Take a large pot, add all the ingredients, and chop the green onions.
7.
Add salt, five-spice powder, and mushroom powder and mix well. If you feel less oil, you can add more oil and mix well.
8.
Making dumplings: At this time, the noodles are ready, knead into long strips, evenly cut into small noodles, roll them into thin skins, wrap them with fillings, and squeeze them into dumplings. Making dumplings is actually really simple.
9.
Add a proper amount of water to the pot, boil the water, pour in the dumplings, boil some cold water, boil again, pour cold water again, and bring out the pot for the third time. The dumplings are cooked just right.
10.
Take out the pan and serve.
Tips:
1. Mix the noodles first, then prepare the fillings, and prepare the fillings and noodles well, without delay.
2. You can add more oil when frying eggs, and you don't need to add more oil when mixing stuffing.
3. Boil dumplings: Put the dumplings in the pot with water, boil some cold water, boil again, pour cold water again, and boil the pot for the third time. The dumplings are cooked just right.
