Shiitake and Cabbage Dumplings

Name: Shiitake and Cabbage Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Flower Mushroom; 250g Chinese cabbage; 700g dumpling skin; 260g pork; Some Soy sauce; a little salt; a little Ginger powder; a little Chicken Essence; Some Vegetable oil; a little water

by Yoha Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Dumplings are a common meal for northerners,
It's easy to get it, and half an hour is enough to make a meal of dumplings,
What is used in the dumpling filling, the favorite ingredients vary from place to place,
The south has the customs of the south, and the north has the eating habits of the north.
The bold northerners, especially those from Daocheng,
My favorites are sea rice cabbage and big radish dumplings.
Although I can never get tired of it, how about a different taste?

Shiitake and Cabbage Dumplings

1. To prepare the ingredients, kohlrabi is also called cabbage, many names are different from place to place; shiitake mushrooms are actually shiitake mushrooms

2. Wash the kohlrabi and cut into small pieces, diced shiitake mushrooms, diced pork and put in a blender

3. Break the pork, kohlrabi, and shiitake mushrooms separately with a blender

4. Add seasonings and a little water to the pork filling and beat well;

5. Add an appropriate amount of vegetable oil to the broken vegetables and mix well to avoid surging water

6. Stir the pork stuffing with vegetables, how does it taste? Smell if there is any fragrance. If there is a fragrance, it means that the filling has enough flavor. If there is no fragrance, add vegetable oil and salt as appropriate;

7. Start making dumplings in a random shape; while making dumplings, boil a pot of water, the water will boil, and the dumplings are ready.

8. Pour wide water in the pot, put the dumplings after the water is boiled, I made these dumplings, divided into 2 pots, boiled for three times, and finally a little bit of cold water. After boiling, take out the dumplings (I always cook dumplings like this)

9. Dip the dumplings with the last bit of laba garlic, dear~ can you eat it?

Tips:
1. Use a blender to process rutabagas, so that they won’t puncture the dumpling skins;
2. The stuffing of Shiitake dumplings at home is very effective. The ending just now has all been turned over;
3. Add oil to the vegetables first to seal off the moisture, so that the dumpling stuffing will not leak out while wrapping it;