Fried Dumplings Stuffed with Cabbage and Mushrooms
1.
The high-gluten flour is divided into two, half of the noodles are blanched, and the other is mixed with room temperature water, kneaded into a dough, and covered with plastic wrap.
2.
Green peppers, red peppers, and cabbage are soaked in flour or salt for a few minutes, and then washed repeatedly.
3.
Add a little more oil to the wok, beat the eggs, add a little water, add the eggs in the oil, quickly scatter them with chopsticks, the more broken the better, and let it cool off. The purpose of adding a little more oil is to avoid adding oil when mixing the stuffing.
4.
Chopped cabbage, sprinkle some salt and marinate for 10 minutes, then remove the water. Finely chop green peppers, red peppers, and green onions.
5.
Wash the shiitake mushrooms, blanch them and wash them again.
6.
Take a large pot, add cabbage, green peppers, red peppers, eggs, salt, five-spice powder, pepper powder, mushroom powder (if you don’t have any), mix well.
7.
Add the washed shiitake mushrooms, chopped and mix well.
8.
The dough is kneaded into long strips and evenly divided into several small noodles, which are larger than dumplings. Like dumplings, the dumplings are especially delicious.
9.
Brush the bottom oil on the grilling machine, set the medium temperature for 10 minutes, add the dumplings, and fry them at medium temperature.
10.
Fry until the dumplings can be pushed with a spatula, pour in half a bowl of water, cover the pot and simmer until the juice is collected.
11.
Open the lid and the dumplings are ready to fry.
12.
Take out the pan and serve.
Tips:
1. Vegetarian fillings, no restrictions on ingredients, match them with your favorite taste.
2. The cabbage will be sprayed with pesticides during the growth process, so it needs to be cleaned carefully.
3. Don't eat rotten cabbage. It contains toxins such as nitrite, which can cause hypoxia in the human body.
