Introduction: Eat dumplings in autumn, and stand by leeks and cabbage. This kind of three-fresh dumplings are fresh, fragrant, delicious, not greasy,
Hello everyone, I am Xiao Dong Meishi. I have carefully prepared good dishes for my family’s three meals a day. As the saying goes, "It is not as good as dumplings, and it is not as good as backwards than comfortable." Dumplings have always been our traditional delicacy. In northern my country, there is a custom of eating dumplings during major festivals. Love and blessings are wrapped in dumplings. Therefore, eating dumplings not only means good, but also has special nutrition and nourishment, which are loved by adults and children.
My family likes to eat dumplings, and basically I make dumplings every few days. Moreover, the weather gets colder after Hanlu , and the transition from the coolness to the cold at the beginning. Therefore, in this late autumn, we should eat more of this kind of three-fresh stuffed dumplings for our family. If you are tired of eating the meat stuffed stuffed, you might as well try to change the flavor. Not to mention, the dumplings made from the dumplings are fresh, delicious and satisfying, and are more popular than meat stuffed dumplings.
Autumn’s coolness also adds a unique dryness of autumn, called autumn dryness. Therefore, in autumn, the diet should be light and nourishing, and eat more foods rich in vitamins and high nutritional value. In fact, cabbage is a good choice. Cabbage is also called cabbage, cabbage, and cabbage . Now is the season when cabbage is on the market in large quantities and is cheap. Cabbage is rich in vitamins, calcium and phosphorus and other nutrients, which can promote the development of bone. It is a vegetable suitable for all ages and young people, and is also the most suitable for autumn weight loss. Today I will share with you a new way to make dumplings with cabbage. The method is very simple. The vegetarian dumplings made of vegetarian stuffing are fresh and delicious, and they are more fragrant than meat. Let’s take a look at how they are made.
---[Cacai and fungus dumplings]---
Ingredients required: cabbage, fungus , eggs, wheat flour, onion, ginger, edible salt, chicken essence, thirteen spices, white sugar, oyster sauce
---[Methods and steps]---
1. You must roll the dumpling skin by yourself. The dumpling skin by yourself is more vigorous, the edges are thin and the middle is thick. The dumplings made in this way are not easy to break the skin. Pour an appropriate amount of flour into the bowl, add a spoonful of salt to increase the tendon of the dough, add an appropriate amount of warm water, stir while adding, stir to a floc without dry flour, knead into a smooth dough, and then cover with plastic wrap to wake up for half an hour.
2. Prepare a handful of dried fungus into a basin. Add a spoonful of sugar to promote the soaking of fungus. Add an appropriate amount of warm water, stir evenly, soak it aside for later use, and prepare some scallions and shredded ginger, cut the onions into diced ginger, cut the ginger into minced ginger and put it in a bowl for later use.
3. Wash the cabbage, remove the leaves outside, cut them open and remove the hard core, first cut into thin strips, then cut into small diced pieces, then chop some, put them in a basin and add appropriate amount of salt, stir well, and marinate for ten minutes.
4. Prepare 4 eggs, beat them into a bowl, add half a spoon of salt to increase the base flavor, beat them with chopsticks and stir evenly, pour an appropriate amount of cooking oil into the pot, and pour in the egg liquid after the oil is hot, stir in one direction with chopsticks, stir the eggs until the egg liquid is fixed, then use a shovel to make small diced diced diced rice, put it in a bowl and let it cool.
5. After the fungus is soaked, clean it, add an appropriate amount of water to the pot, bring it to a boil over high heat, then pour in the fungus, blanch the fungus for one minute and stop growing. This not only can remove impurities on the surface of the fungus, but also reduce the cooking time. Take out the cold water, put the fungus on the chopping board and cut it into long strips, then change the knife to cut into small pieces, and put it in a basin for later use.
6. The cabbage has been marinated. Prepare a small basin, put a cage cloth on it, pour the cabbage into the cage cloth, then wrap it up, and squeeze out the moisture inside. This way, making dumplings will not easily cause water to break the skin. After squeezed, put it in a large bowl and stir it with chopsticks.
7. Pour the cut fungus, onion, ginger, and fried egg into the cabbage, stir evenly, then add a spoonful of salt, a spoonful of chicken essence, a spoonful of thirteen spices, and a spoonful of sugar to enhance freshness, a small amount of dark soy sauce, an appropriate amount of oyster sauce, and an appropriate amount of sesame oil, so that the filling is more fragrant, and the filling in this way can make buns, and the filling in pie are very delicious.
8. After adjusting the filling, we start rolling the dumpling skin, take out the dough that has been awakened, knead it into a smooth surface, divide it into three parts, roll it into strips about 2 cm, cut it into the same size, and roll it into a dumpling skin that is thin on the outside and thick on the inside. Take a dumpling skin, take an appropriate amount of filling and place it on the dumpling skin, fold the dumpling skin in half, then pinch the edges as well, and finally pinch the dumpling skin with the tiger's mouth of your left and right hands, squeeze it gently, so that the dumplings are wrapped, and place the wrapped dumplings on the tray in turn.
9. Boil water in the pot, put the wrapped dumplings after the water boils, cover the pot, and boil the dumplings in medium heat; after boiling, put a bowl of cold water to it, gently push the dumplings to heat evenly, and continue to boil; pour a bowl of cold water again, and the dumplings will be boiled for three times, and cook for about five or six minutes throughout the process, so as to avoid the water in the dumplings vaporizing and breaking the dumpling skin, and avoid boiling the dumpling skin. After the dumplings are cooked, take them out and put them on a plate, and then let them cool down and you can eat.
---[Xiao Dong Technical Summary]---
1, It is best to make dumplings at home by mixing them with the noodles and rolling the dumpling skin , so that it is more vigorous to eat, and it is not easy to break the skin. The cooked dumplings have a home-like flavor.
2, When making dumplings with cabbage, you must use salt to kill water in advance to squeeze out excess water, otherwise the cabbage will easily cause water, and the dumplings will easily cause water to break the skin.
3, When cooking dumplings, add a bowl of cold water after the water boils, and let the dumplings boil three times in the pot. This will cook the dumplings thoroughly and prevent the dumplings from getting raw.
The cabbage, black fungus and egg dumplings made in this way are not broken, but they are tender and juicy, which is really fragrant. The three-fresh stuffed dumplings made by myself are made of ingredients, tastes delicious, and tastes fresh and fragrant. They are really delicious. They taste thin and big, tender and juicy, and are more fragrant than meat. The whole family likes to eat them. Friends who like it can try it at home, it is simple and delicious. The above is the method of cabbage, fungus, egg dumplings that Xiao Dong shared with you. If you have a better method, you can leave a comment below. I am Xiao Dong, a post-90s dad who likes to cook. Thank you for your support. See you next time.
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