Fresh cabbage is not only rich in water, but also has a crisp and refreshing taste. It is also very nutritious. It contains protein, fat, various nutrients, calcium, phosphorus, iron, and It contains a lot of dietary fiber, and eating it regularly in autumn and winter is very beneficial to the body. The most important thing is that cabbage is easy to store. You can buy some pickled sauerkraut in autumn and store it without delay, and you can eat it all winter. Dumplings are a common meal in northern areas. If you don’t eat them for a few days, you will get greedy. In autumn and winter, amaranth and fennel are not enough to eat this stuffing! That is dumplings stuffed with Chinese cabbage. At this time, the cabbage has enough water and is delicious, fresh and tender. It is very popular to make dumplings! Today I will share two ways to make cabbage dumplings. Vegetarian cabbage stuffed dumplings

1. Peel off the skin of the cabbage, break off the cabbage leaves, clean them carefully, and mince them in a meat mincer. Of course, you can also chop them with a knife. Remember to squeeze out the juice from the Chinese cabbage to avoid making soup when making dumplings. The squeezed cabbage juice should not be wasted. Use it to divide into small meals and add it to noodles, so that the dumplings will be more delicious and fragrant. 2. Prepare the auxiliary materials: Soak a handful of black fungus in warm water and boil it for 2 minutes, then take it out and chop it into small pieces when it is cool and set aside; take a carrot and a green onion and chop them into pieces; 3. Crack the eggs into the bowl and stir thoroughly in one direction. Set aside. 3. Take out the pan and add a little more oil. When the oil is 50% hot, pour in the egg liquid and stir continuously with wooden chopsticks. Fry the eggs until they are well-formed and evenly chopped. Place them on a plate and set aside; repeat. Using the remaining oil in the pot, stir-fry a handful of dried shrimp skins until fragrant and then serve. When making dumplings with dried shrimp skins, remember not to put them in. Stir-fry them before putting them in, which will remove the fishy smell and make them especially fragrant! 4. Finally, put the chopped cabbage, black fungus, carrots, chopped eggs and green onions together, add an appropriate amount of cooking oil, mix well and then season: add an appropriate amount of salt, pepper noodles, a small amount of sesame oil and MSG, and mix again Just mix it well and the filling will be ready, it will be delicious! Dumplings stuffed with cabbage and meat

1. Wash the cabbage, break off the cabbage leaves, chop finely and squeeze out the juice. Add water to the spinach to make spinach juice. Then use the cabbage juice and spinach juice to make two pieces of noodles. Knead until smooth and set aside to wake up for 15 minutes. 2. Take an appropriate amount of minced pork dumpling filling and put it into a bowl, then add an appropriate amount of minced ginger, scallions, 1 tablespoon of salt, cooking wine to remove fishy smell, light soy sauce, and oil-based seasoning. Use chopsticks to mix well in one direction. Then add the remaining cabbage juice in small portions and mix well until the dumpling filling is absorbed. The filling will be especially soft, tender, delicious and juicy. 3. When the dumpling filling makes a "squeaking" sound, it is ready. Then pour in the cabbage filling that has been squeezed out of the water, add an appropriate amount of cooking oil, and mix well. The pork and cabbage dumpling filling is ready. It is so fragrant!