For northerners, there is an indescribable attachment to dumplings. Especially during the New Year and festivals, they are always accompanied by dumplings with various fillings. Even some delicious dishes seem to be a bit underwhelming in front of dumplings. Therefore, I think it is not an exaggeration to recommend dumplings as the first among northern delicacies. There is a popular saying among the people: "It is better to lie down than to be comfortable, and it is not as delicious as dumplings."

When I was a child, I would "eat dumplings to celebrate the New Year." During important solar terms such as the Beginning of Winter and the Winter Solstice, the family would also make a lively meal of dumplings. Nowadays, there are dumpling restaurants everywhere. If you want to eat dumplings, you go and order a plate. Although this will satisfy your craving, it still feels bad in your heart. So you make dumplings at home in your spare time, stuffing the dumpling fillings into the dough, and each one looks like... The dumplings of the ears were formed in my hands. At that moment, I felt a sense of accomplishment.

In winter, I never get tired of eating dumplings, especially the three-vegetarian dumplings that satisfy my craving. Now I will share with you one of my favorite dumplings filled with three fresh vegetables, small egg The cabbage dumplings use eggs, cabbage, and fungus. The three ingredients are matched with each other. They are fresh and delicious and you will never get tired of eating them. The taste is no worse than the meat dumplings. It warms the heart and ward off the cold. If you like it, you can try it.

The advantage of this vegetarian three-fresh dumpling filling lies in the golden combination of three ingredients. It is rich in nutrients and has a tender and delicious taste. It has the softness of eggs, the freshness of cabbage, and the soft elasticity of black fungus. , mix it into dumpling filling, wrap it together in the dumpling skin, and cook it in the pot for "two boils". Generally, we cook meat-filled dumplings "three boils," and the ingredients for this dumpling filling are relatively easy. Cooked, as long as the skin is cooked thoroughly, the dumpling fillings will be cooked. Pick up one of the cooked dumplings and move it around in the dipping saucer, then take a bite. The hot dumplings will be tough on the outside and tender on the inside. They will be fragrant and delicious, fresh and tender. It's so satisfying to eat one bite at a time, and then take a sip of the original dumpling soup, and your whole body will feel warm instantly, so comfortable!

Ingredients: 400 grams of Chinese cabbage, 5 eggs, 30 grams of black fungus, 15 grams of green onions, appropriate amount of dumpling wrappers.

Ingredients: 3 grams of white pepper, 1 gram of very fresh soy sauce, 2 grams of sesame oil, appropriate amounts of salt and oil.

The first step is to scatter the Chinese cabbage, remove the old roots, clean it, drain the water and cut into small pieces, put it in a large basin and add a small amount of salt to mix well, marinate for 20 minutes, drain and marinate. of water, wrap it with gauze, and wring out the remaining water from the cabbage.

The second step is to quickly soak the black fungus in warm water. Pinch off the roots and wash them with clean water. Blanch them in boiling water and remove them into fine pieces. Chop the green onions into pieces. Beat the eggs into a bowl and stir into egg liquid. Set aside. .

The third step is to heat the oil pan over high heat. Pour in an appropriate amount of oil and heat it. Pour in the egg liquid and stir it quickly in one direction with chopsticks. Turn off the heat after the egg liquid solidifies into small pieces and turns golden in color. , take out and let cool.

Step 4: Put minced cabbage, minced fungus, fried eggs and minced green onion into a bowl, add white pepper, very fresh soy sauce, sesame oil and appropriate amount of salt to taste, stir evenly Make into filling.

The fifth step is to put the prepared fillings on the dumpling wrappers, wrap them into dumplings one by one, and place them on a floured cutting board to prevent adhesion. After boiling water, add the dumplings and cook them out. Just put it into the plate.

1. In winter, it is faster to soak black fungus in warm water. After soaking, do not chop it into pieces immediately. Blanch it with boiling water to soften the fungus, which also helps to sterilize and taste better. Soft bomb.

2. Salt the cabbage first to remove the water, and then use gauze to wring out the remaining water. This way, the filling will have less water and will not stick to the dumpling skin. It is easy to operate and has a good taste.

3. It is best to fry the eggs into small pieces. If not, you can cut them into pieces with a knife after taking them out, but they must be cooled before they can be used as fillings with cabbage and fungus. The temperature of the eggs just out of the pan is too high to prevent the cabbage from getting wet again.