Korean Spicy Cabbage Dumplings
by Lavender_eZyqNi
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. The minced meat is leftover from the last time I wrapped the wontons. The color is a bit dark and does not affect the taste. If it is fresh meat, add light soy sauce, pepper, rice wine, sesame oil, scallion, ginger and garlic, and then add other ingredients. The tofu is 1/4, it must be soft tofu, don't buy old tofu, it is not delicious like tofu residue.
2. The spicy cabbage is pickled by myself. The taste of the spicy cabbage determines whether the dumplings are good or not. So buy good spicy cabbage.
3. Add the scrambled eggs. The egg is the leftover egg white from making tiramisu. There is no egg yolk. Everything is leftover. Your family saves so much.
4. Add chopped spicy cabbage.
5. Add the blanched and chopped vermicelli, the vermicelli should be blanched for 8 minutes, not too soft, because it will be fried later. Add green onion, ginger, and minced garlic.
6. Crush the tofu by hand, add light soy sauce, sesame oil, chili powder, and rice wine and mix well. Add chili powder according to your preference, and the more spicy one is that you are not me😱.
7. For dumpling noodles, you can refer to my other recipes. Roll the small jelly into thin slices and press into the skin with a cup.
8. Dip a little water around the skin to make dumplings. Korean dumplings are a bit like Chinese boxes.
9. Heat the pot, add a little oil, and fry the dumplings in the pot over medium-low heat for one minute.
10. Fill in water, cover the pot and fry until the water is dry and golden brown.
11. Turn it over and cut it into golden brown.
