Mushroom Sauce, Cabbage and Black Fungus Stuffed Dumplings#妈妈的味#

Name: Mushroom Sauce, Cabbage and Black Fungus Stuffed Dumplings#妈妈的味#
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 3 slices Chinese cabbage; 100g Black Fungus; 2 tbsp Shiitake Mushroom Sauce; 3 pcs egg; Some oil; Some salt; 1 carrot; Some shallot; Some Green juice powder

by Sea waves

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I remember that when I was young, my mother always used cabbage with eggs, put some green onions and then mixed it with homemade miso. The dumplings made out were particularly fragrant, and they still have an aftertaste today. However, I didn’t learn how to make miso, so I just replaced it with shiitake mushroom sauce. I wanted to make a jade dumpling. I was in a hurry. The green was a bit lighter, and the color was completely overwhelmed by the rich sauce-flavored fillings. ,Really great! "

Mushroom Sauce, Cabbage and Black Fungus Stuffed Dumplings#妈妈的味#

1. Add appropriate amount of water to flour and form dough and cover with plastic wrap

Mushroom Sauce, Cabbage and Black Fungus Stuffed Dumplings#妈妈的味# recipe

2. Wash cabbage, peel and wash carrots

3. Chopped cabbage, sprinkle some salt and marinate for 5-10 minutes

4. Beat the eggs, stir fry and add some oil (you can add a little more, don’t add oil when mixing stuffing) 30% when it’s hot, add the eggs, stir and fry them until they are cooked.

5. Carrots are chopped, black fungus is soaked and cleaned and chopped, green onions are chopped

6. Put all the stuffing ingredients in a basin, add five-spice powder, original Zhongjing mushroom sauce

7. Stir well

8. Divide the dough into two, add one portion to the green juice powder and knead well

9. Knead into 2 long strips, roll out the green flat and wrap the white dough tightly and roll evenly

10. Cut evenly into several dumpling wrappers

11. Make dumplings

12. Add appropriate amount of water to the casserole, boil the water, and gently slide the dumplings open. After the high heat is boiled, pour in cold water, then boil and then pour cold water. The dumplings are just right after the third boil.