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String Bean Stuffed Dumplings (jiexi Stuffed Dumplings)
by 🍀Natalie🍀
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Wash the kidney beans and chop them for later use.
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2. Wash the appropriate amount of lean meat, cut into small pieces, and chop with an appropriate amount of salt.
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3. Add a small amount of pickles, soak in water for a while to reduce the saltiness, then wash and chop them, stir-fry in a pot over high heat for about two minutes, and start the pot.
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4. Take six fried yong tofu and cut into small pieces. (This was brought from my hometown by my dad. There is no such kind of tofu. Use the simplest tofu, cut into small pieces, add a little bit more and deep-fry until golden brown, and add a little salt)
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5. Cut fried tofu into small pieces and set aside.
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6. First heat the pan, add the right amount of oil, put in the chopped lean meat, stir-fry on high heat, stir-fry until the color changes, pour the chopped green beans and stir-fry together, then add a small amount of boiling water and simmer for a while until cooked. After cooking, add an appropriate amount of salt to start the pot.
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7. Quickly stir-fry the cut tofu over high heat, stir-fry and add a small amount of salt to the pan.
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8. Prepare the water dumplings and prepare the cabbage. (If the dumplings are still warm after you buy them, you can wrap them directly, if they are cold, you can steam them and wrap them again)
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9. The first method of wrapping: add green beans and dried tofu on the dumplings, fold the four corners, tie up the vegetables and eat directly.
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10. The second method of wrapping: Put an appropriate amount of green beans, a small amount of dried tofu, and a small amount of pickles on the dumpling skin, wrap it and you can eat it directly. (In short, how to match the dishes, the amount is large and the amount is small, it can be completely according to your personal taste)
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11. This is the packaged dumplings, and they can be eaten directly.
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Tips:Because it is eaten directly, it is important to control the amount of salt in various dishes.
