[nutritious Breakfast for Warm Stomach in Winter] Hot and Sour Soup Dumplings

Name: [nutritious Breakfast for Warm Stomach in Winter] Hot and Sour Soup Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; 1 quarter Chinese cabbage; 2 pieces Small egg; Some shallot; Some ginger; Some Seaweed; a little Dried shrimp; a little Chives; a little parsley; 1 spoon Homemade Diced Pork Sauce; About 2g Sugar; 1g pepper powder; A tablespoon and a half Vinegar; 2 teaspoons Soy sauce; 1 teaspoon Oyster sauce; A bowl or 2g chicken soup

by Green angel

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

It has become my habit to make breakfast by myself. As long as I have time, I will make sweet and sour dumplings or large stuffed wontons for breakfast every weekend, especially in winter, with a hot and sour soup with homemade hot sauce. Ingredients, hand-wrapped big wontons or dumplings, cooked dumplings or wontons are put into the prepared hot and sour soup, sometimes a poached egg, sometimes some vegetables, depending on the ingredients at home. In short. Eat a bowl in the cold winter morning, not to mention how comfortable, that kind of warmth and comfort makes people very comfortable. This hot and sour soup veggie dumpling is one of the quicker breakfasts in winter! "

[nutritious Breakfast for Warm Stomach in Winter] Hot and Sour Soup Dumplings

1. Put the flour into room temperature water and make a smooth dough. Cover with a lid or damp cloth and stay awake.

[nutritious Breakfast for Warm Stomach in Winter] Hot and Sour Soup Dumplings recipe

2. Then chop the cabbage into fine pieces, add a little salt and stir with a cloth to remove excess water.

3. Beat the eggs into a bowl and set aside.

4. Heat the pan, add the eggs and loosen them for later use.

5. When the eggs are cold, add them to the chopped cabbage and mix well.

6. Add light soy sauce, chicken essence, light soy sauce, oyster sauce, pepper powder, pepper, chopped green onion, and minced ginger, mix well, add a little salt to adjust the flavor and mix well.

7. Then knead the noodles, roll them into strips, cut them into syrups, and press them to roll them into skins.

8. Then put the stuffing into flat dumplings, then pinch the two corners together, and the ingot dumplings are ready.

9. All the dumplings are wrapped and placed on the cover curtain.

10. Add 1 gram of salt to the chicken broth with water or water, stir and add the dumplings.

11. Cook until the skin of the dumplings is translucent and the belly is bulging, and the dumplings are soft and cooked.

12. While waiting for the dumplings to be cooked, we adjusted the hot and sour soup (light soy sauce or steamed fish soy sauce, balsamic vinegar, a little salt, chives, coriander, shrimp skin, homemade diced pork hot sauce, sugar, seaweed, sesame oil).

13. Then pour the dumpling soup into the bowl of ingredients.

14. Put in the dumplings, sprinkle a little chopped green onion and coriander leaves on top.

Tips:
1. The noodles must wake up a little before they can be used.

2. Put whatever filling you like.

3. I also served vegetable egg pancakes today. If you only eat soup dumplings, you can poach an egg and lay down a little green dish. A bowl of soup dumplings is very nutritious.

Smell.

4. The salt and other seasonings in the soup can be adjusted to your liking.