Name: Steamed Cabbage Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flour; 1 piece Rice noodles; 220g cabbage; 1 carrot; 2 Dried shrimp; 50g meat; 2 tablespoons Oyster sauce; 2 tablespoons Soy sauce; 2 tablespoons Braised marinade; 2 tablespoons Chicken Essence; a little bit Ginger Mo

Steamed Cabbage Dumplings

by Lily blossoms (from WeChat.)

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

When I was young, I liked eating dumplings the most. I like to eat dumplings, boiled, fried, and steamed. I ate a lot every time. In the past, my mother bought the dumpling wrappers, made the stuffing at home, and made dumplings together. That scene was very warm. ! Later, I didn’t want to make dumplings at home anymore. I bought quick-frozen dumplings at the supermarket, and only bought pork shepherd's purse stuffing. Many years have passed. I bought quick-frozen dumplings at the supermarket to eat. This time I wanted to make steamed dumplings because I was out too early. When I saw other people eating steamed dumplings, it tasted delicious, so I wanted to make them at home. After thinking about it for a long time, I thought about fillings.

Steamed Cabbage Dumplings

1. Carrots are peeled, washed, and shredded for later use

2. Wash and drain the cabbage

3. Finely chop the cabbage and carrots

4. With salt

5. Grab evenly with your hands

6. Leave it for half an hour

7. Take the meat out in advance to thaw, wash, cut into minced meat, add water while cutting, add slowly

8. Add ginger, cornstarch, light soy sauce, stir well, put it in the refrigerator for half an hour

9. The fans soaked for the night in advance, drain the water the next morning, and cut into small pieces

10. After the pot is heated, add oil, fry the pork froth first (forgot to take pictures), and then put the cabbage carrots in the pot (the cabbage carrots are squeezed with salt and water, originally prepared for raw dumplings)

11. Stir fry with fans

12. Add shrimp skins, then pour in the fried meat and stir fry

13. Stir chicken bouillon, light soy sauce, braised marinade, and oyster sauce evenly for later use

14. Weigh 1 kg of flour, heat water, add slowly

15. Knead into dough

16. Cover with plastic wrap and wake up for 20 minutes

17. Knead the awake dough again, let it air, and then knead it into a long strip, divide it into small doses, and use one small dose to roll it into such a skin.