Vegetable Dumplings with Cabbage and Egg

Name: Vegetable Dumplings with Cabbage and Egg
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g Flour; 250g warm water; Some Chinese cabbage; 3 pcs egg; 1 small handful Garlic sprouts; Some Cooking oil; Some salt; 1 tablespoon Cooking Wine; 1g Small shrimps; Some sesame oil; 1 tsp Chicken noodles

by Squirrelfish 77

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Some people say that veggie dumplings are not as delicious as meat fillings, but that's not necessarily true! The key to making dumplings is the filling, the vegetarian filling is adjusted, and the taste is not inferior to the meat filling. Today’s cabbage and egg dumplings are very tender just because a small handful of "it" is added. As long as one bite is eaten, one large plate will not be left. It is simply too fragrant! Regardless of the vegetarian stuffing, it is much better than meat! Eat it for weight loss in April. The veggie dumplings are low in calories, and the body is getting slimmer.

Vegetable Dumplings with Cabbage and Egg

1. Prepare all the ingredients you need. 1 Wash the small garlic sprouts, dry and chop them. This is my own pot of garlic seedlings planted with sprouted garlic. It is fresh and green. I put it in the dumpling stuffing and it is very fresh.

Vegetable Dumplings with Cabbage and Egg recipe

2. Add warm water to the flour, stir it into a snowflake shape with chopsticks, and then knead it into a smooth dough. The freshly kneaded dough is a bit rough, but it doesn't matter. Knead it again after standing for 10 minutes, the dough will be fine and smooth.

3. Beat 3 eggs, add 2 tablespoons of cooking wine, enough salt (there is no more salt in the back, so it's best to put enough at a time), and mix well. Put an appropriate amount of cooking oil in the pot, put the beaten eggs into the pot, stir while pouring, and fry them into broken eggs, let cool and set aside.

4. Wash and chop appropriate amount of Chinese cabbage for later use. I use Chinese cabbage leaves. Don't worry, there will be no water and no soup at all. At this time, the broken eggs are also air-cooled. The chopped Chinese cabbage does not need to be squeezed with water, and is directly put into the pot, and stirs evenly with the fried eggs.

5. Put the chopped fresh and tender garlic sprouts in, then add 1 small handful of small shrimp skins, add the appropriate amount of sesame oil, 1 teaspoon of chicken essence, stir well, and the cabbage egg dumpling filling is adjusted. This stuffing is very tender, and it won't make soup even at the end of the package.

6. Take out the dough, knead it, knead into long strips, cut into small pieces, and roll into dumpling wrappers.

7. Take a dumpling wrapper, put in an appropriate amount of dumpling filling, and make a dumpling with both hands. After all the dumplings are wrapped, they can be boiled in a pot.

8. Put enough water in the pot, add the dumplings after the water is boiled, and after boiling, order the cold water twice, the dumplings are cooked. The water used for cooking dumplings should be wider, otherwise they will be easily broken.