Materials

"1/3 cabbage", "1/2 carrot", "5 black fungus", "4 fresh shiitake mushrooms", "2 slices each of smoked and raw bean curd", "1 tbsp rice wine", "4-5 tbsp soya sauce", "3 tbsp oyster sauce", "a pinch of rose salt", "a pinch of sesame oil", "a pinch of pepper", "95 pieces of dumpling skin",

Methods

1: Vegetables and other ingredients are cooked in a bowl of water, which can be used to cook the dumplings, but not in the same bowl. A pinch of ", "Dumpling skins 95 pcs"

How to make

1: Puree the vegetables and other ingredients in a food processor. Except for the bean skins, cut the skins into strips and fry them in a little oil until lightly charred on both sides before removing them from the pan and leaving them to cool and chop. Stir fry the carrots, mushrooms, and black fungus with oil, season with salt, and add to the chopped cabbage. Add the crushed bean curd and mix well, then you can start seasoning.

2: Add the soy sauce and other seasonings slowly, don't pour all the seasonings in one go, as the flavor will be too strong to be remedied. Sprinkle some cornstarch to make it a little sticky, mix well and start wrapping the dumplings.2. A dumpling skin with a full filling (the amount of filling that can be wrapped into it)

Cabbage dumplings with veggie stuffing recipe 2,

Ingredients

200g of flour, 60g of cabbage, 100g of marinated bean curd, 40g of dried fungus, 1 teaspoon (5ml) of soy sauce, 1 teaspoon (5g) of salt, 1 teaspoon (5ml) of soy sauce, 1 teaspoon (5ml) of soy sauce, 1 teaspoon (5g) of salt, 1 teaspoon (5ml) of soy sauce. Soak the dried fungus in cold water, remove the roots, wash the mud and sand, and chop.

2, spinach, choose clean, into the boiling water boil 1 minute, out, cut into small pieces, into a blender, add 40ml cold water, stirred into spinach paste. Use a fine sieve to filter the spinach paste, drain out the spinach juice, and keep the spinach puree.

3. Add the spinach juice to the flour one at a time, stirring constantly with your hands to form a soft dough, wrap in plastic wrap, and let rise for 30 minutes.

4: Combine tofu, fungus and spinach; stir in soy sauce, salt and sesame oil.

5: Divide the dough into two equal portions and knead into one long piece, then flatten the long piece, roll it out into a rectangular shape, and lay the whole thing on the dumpling mold.

6: Take the appropriate amount of filling and put it into each nest of the gyoza skin. Lay the other gyoza skin on the gyoza mold, pinch the edges together, and wrap the gyoza into a heart-shaped gyoza.

7. Boil the water in the steamer over high heat, add the wrapped dumplings, and steam over high heat for about 15 minutes.