Shiitake and Chinese Cabbage Dumplings

Name: Shiitake and Chinese Cabbage Dumplings
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 100g Fresh shiitake mushrooms; 500g Minced meat; 500g Plain Water; 1000g Arowana Australian Wheat Cob Flour; 800g Chinese cabbage; Some salt; Some MSG; Some pepper; Some Salad oil

by Lingzi gourmet kitchen

4.8 (1)

Favorite

4

Difficulty

Easy

Time

30m

Serving

5

Dumplings are not as delicious as dumplings. I like northern dumplings the most. The dumplings made with dumpling skins bought outside are not tasty enough; only the dumplings made by kneading the dough are the best. Today, I will teach you how to make dumplings by yourself.

Ingredients

100g Fresh Shiitake Mushrooms
500g Minced Meat
500g Plain Water
1000g Arowana Australian Wheat Cob Flour
800g Chinese Cabbage
Some Salt

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Some Msg

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Some Pepper

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Some Salad Oil

Shiitake and Chinese Cabbage Dumplings

1. Cut the shiitake mushrooms into small cubes;

2. Then chop the Chinese cabbage and squeeze out the water; add a small amount of salad oil to the Chinese cabbage and mix well; then add the shiitake mushrooms and minced meat and mix well; then add salt, MSG and pepper and mix well;

3. Put the flour and water in the cook machine and beat until smooth;

4. Knead the dough into strips;

5. Cut into small pieces;

6. Pressed into small round cakes;

7. Use a rolling pin to roll out a thin outer skin and a thick inner skin;

8. Wrap the stuffing and wrap them into dumplings one by one.

Tips:
1. The dishes in the filling must be mixed with proper amount of salad oil first, so that the water can be locked and the water is not easy to leak;
2. The kneaded dough wakes up for 15 minutes in order to have better ductility.