Fried Tofu Dumplings with Cabbage
by teresabian
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Blanch the noodles at 100 degrees in boiling water, stir them into a flocculent shape with chopsticks, until there is no dry flour, and cool slightly to not hot.
2. Knead into a dough and wake up for 20 minutes.
3. Chop the cabbage, add a small amount of salt and chop into the ends, then slightly grasp with your hands (does not need to be too dry) and dice the tofu, chop the vermicelli into 1 minute, add 3 slices of ginger and 2 slices of minced green and red pepper (preferably minced green onion) oil Spoon, 4 grams of salt, 1/2 tablespoon of very fresh flavor, 1 tablespoon of sesame oil, and mix thoroughly.
4. The noodles are divided into the size of walnuts and rolled into a thin crust. Add more stuffing to make long dumplings (round ones are also possible, I personally think that there are more stuffings for long ones).
5. Heat a pan with 2 tablespoons of cold oil, cover and fry for 2 minutes.
6. 1 tablespoon of starch, clean water and mix thoroughly, pour into the cracks of crispy dumplings, quickly cover the pan, fry and steam with hot air for 4 minutes.
7. Beat two eggs with 1 gram of water (you can add green onion leaves or minced green and red peppers), and quickly pour them into the gaps in the dumplings. Cover for 3 minutes. It takes about 7 minutes from adding starch water to the dumplings.
8. The vegetarian dumplings that are tender on the outside and tender inside are out of the pot.
