today I will share with you a dish dumpling method, coarse grains, it is hard to say, but thin skin and big stuffing, healthy and low-fat, strong feeling of fullness, and solid taste, rich in dietary fiber, cleansing and detoxification, it is a slim person First choice!
Shrimp skin cabbage dumplings
Graphic author | Zerui mother
flour, corn flour 100g 100g, p5p100 strong corn flour 500 grams of cabbage, 100 grams of leeks, 1 carrot, 20 grams of shrimp skin, 2 eggs, 2 teaspoons of light soy sauce, 20 grams of chopped green onions, appropriate amount of chicken powder, appropriate amount of five-spice powder, appropriate amount of salt, appropriate amount of edible oil, appropriate amount of sesame oil.
Steps:
1. Mix the corn noodles, soybean noodles , flour and yeast powder evenly.
2. After the three noodles are evenly mixed, add warm water successively and stir to form a flocculent shape. Knead the dough by hand, and cover with plastic wrap to proof.
3. When the dough is proofed, process the fillings, wash the cabbage and shrimp skins for later use, prepare carrots and eggs (about the fillings; in fact, you can mix the fillings at will.The meat is vegetarian, or you can add some eggs, dried tofu, vermicelli, etc., as long as it suits your own taste and you like it).
4. Beat and fry the eggs.
5. Cut the washed cabbage into large sections, blanch it in boiling water, remove it immediately after blanching it, and put it in cold water for cooling.
6. Squeeze off the water from the cold cabbage, and place it on the chopping board. Dry taste is not good).
7. Grate the carrots and chop coarsely, and chop the leeks.
8. Prepared cabbage, carrots, leeks, and eggs (the eggs are scattered and then fried and peeled in a pan) and the shrimp skins are put into the basin together, and then minced green onion, light soy sauce, salt , Five-spice powder, chicken powder, pour in edible oil, sesame oil and mix well.
9. Stir the stuffing.
10. Proven corn dough, because the ratio of corn flour is large, it is not too large, and the dough looks a little loose. But it doesn't matter, it has actually been posted.
11. Knead the fermented dough on the chopping board.Rub into long strips and divide into small doses.
12. Divide the small ingredients and knead again, roll out the dough and add the appropriate amount of filling.
13. Turn both hands while pushing the dough up, and at the same time press the stuffing inside with your thumb until it is tightened, so that the tightness of the dough is thin and even. (Occupying both hands, I can’t shoot, I can only try to make it clear, if I don’t know it, I can close the mouth like a bun, but the mouth is like a bun, the bottom will be thicker).
14. Wrap everything in order.
15. Make everything one by one, put it in a steamer and wake up again for 15 minutes on medium heat. After SAIC, steam on medium heat for 20 minutes.
16. Steam on medium heat for 20 minutes and turn off the heat. Don’t rush to uncover, just simmer for 35 minutes and uncover.
17. A very healthy staple food. If you like it, try it.
18. Finished product.
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