Steamed Dumplings with Chinese Cabbage, Fungus and Potatoes
by lengnina
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. The flour is made into a dough with suitable hardness and firmness for later use.
2. The cabbage is blanched too cold, and the fungus is soaked.
3. Cut the cabbage into small pieces and put the fungus into the meat grinder and mince
4. Peel the potatoes, shred them with a grater, and chop them with a knife
5. Put all the ingredients in a basin, then add chopped green onion and minced ginger, add a teaspoon of salt, a teaspoon of five-spice powder, a teaspoon of monosodium glutamate, a teaspoon of oyster sauce, a teaspoon of soy sauce, about 20 grams of cooked oil
6. Stir the stuffing well and set aside.
7. Prepare the dough to make dumplings. Steamed dumplings can be larger. Steam in a pot on cold water for 20 minutes, turn off the heat and simmer for 5 minutes.
Tips:Flour can be blanched half with boiling water.
