Steamed Dumplings with Chinese Cabbage, Fungus and Potatoes

Name: Steamed Dumplings with Chinese Cabbage, Fungus and Potatoes
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Chinese cabbage; Some Fungus; Some potato; Some Pork filling; Some salt; Some shallot; Some Soy sauce; Some Oyster sauce; Some Five spice powder; Some MSG; Some Cooked oil; Some ginger

by lengnina

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Steamed Dumplings with Chinese Cabbage, Fungus and Potatoes

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.