How to make shiitake and cabbage dumpling filling

Main ingredient: 500g of shiitake mushrooms, 500g of flour

Accessories: 2 handfuls of baby bok choy, 2g of green onion, 1 small piece of ginger, 1 tablespoon of oyster sauce, salt to taste, and oil to taste

1. Clean shiitake mushrooms well, and the stem of the shiitake mushrooms has a hard texture, so we can cut it off and save it as a vegetable for cooking and eat it, and use only the umbrella part of the mushroom meat. Blanch the mushrooms with boiling water, cold water in the cool

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2. Cabbage should also be quickly scalded, do not cook for a long time, open the water into the small vegetables, playing a roll, see the vegetables wilt discoloration can be fished out, put into cold water in the cool

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3. Then chop the cabbage. Mushrooms also chopped

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4. After the cool water of the cabbage, squeeze out the water, and then the cabbage chopped. Mushrooms are also chopped

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5. Add oyster sauce and salt in the basin; at the same time, burn some hot oil, pour the oil on top of the mushrooms, and then mix well, the filling is ready

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6. The dough should be ready in advance and molasses, the ratio of flour and water with a 2:1 ratio can be good, and the dough molasses. The middle of the kneading twice will be very easy to meat smooth. Molten dough to make a small dose of dumplings

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7. wrapped dumplings to cook on the good, thin-skinned large stuffed vegetarian dumplings, more delicious than the meat buns, eat more than not afraid to grow meat

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These dumplings can be used in a variety of ways.