Fungus and Cabbage Dumplings

Name: Fungus and Cabbage Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork filling; 70g Soaked black fungus; 200g Pleurotus ostreatus; 5 slices Cabbage leaves; 800g Dumpling flour; 450g Shimizu; 40g June Fresh Premium Soy Sauce; 1/2 root Green onions; Some salt

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The favorite dumplings in winter are stuffed with cabbage. Now pay attention to comprehensive nutrition, so try to diversify the diet as much as possible, not only tasteful, but also nutritious.
Add some black fungus and mushrooms to the ordinary pork cabbage filling, which is not only nutritious, but also better than pure pork cabbage in terms of taste and texture.
The black fungus is soaked in advance, washed, and chopped; the mushroom I choose is the most common oyster mushroom, which is washed and cut into fine dices; the cabbage is the slightly old cabbage leaves, washed and chopped, and then Use light salt to marinate the excess vegetable juice. Stir these with the pork filling that has been marinated in advance, and you can make dumplings!
When making dumplings in Beijing, they always make a "zygote" in the end, that is, two dumpling skins are put together, and then the lace is formed, which means "reunion, harmony and beauty". This is also the food culture of old Beijing. Give life a good expectation! "

Ingredients

Fungus and Cabbage Dumplings

1. Mix dumpling flour with water, knead into a smooth dough, cover with wet cloth for about 30 minutes

2. Pleurotus ostreatus, soaked black fungus, and pork filling are ready

3. Pour the pork filling into the right amount of water, whip it in one direction, add in the right amount of salt, and pour in the right amount of June fresh special grade soy sauce

4. Mix the meat in one direction and put the chopped green onions aside. To prevent the smell of green onions, do not mix the chopped green onions into the meat for now

5. Cut the oyster mushrooms into cubes, and chop the black fungus

6. Shred the cabbage first, then chop

7. Put in a basin, sprinkle 1 g of salt, mix well, and let stand for 5 minutes

8. Mix the chopped green onion, the chopped fungus, the chopped mushroom with the meat filling evenly

9. Then mix the chopped cabbage evenly, and then decide whether to add salt according to the taste

10. The dumpling stuffing is ready

11. Take out the good dough, knead it into slender strips, and cut into small pieces of uniform size

12. Roll out into small round skins with a thicker middle and thinner edges

13. In the way you like, wrap or squeeze into dumplings

14. Let's eat the cooked dumplings! "Zygote" means reunion, harmony and beauty

15. The rubber band is smooth and the filling is delicious and juicy

Tips:
The dough is softer and the dumplings have a better taste. Don’t pour all of it in water at once. You can reserve a little, and increase it according to the situation. Don’t mix the chopped green onion with the meat, and stir it in before wrapping, so as to avoid long time and smelly Scallion flavor; order cold water twice when cooking dumplings, which is more conducive to the ripeness of the dumplings.