Practice of Chinese cabbage dumplings

Boil a pot of water, and put 1 spoon of salt when the water boils. Add the washed Chinese cabbage and blanch for 30 seconds. Take it out, dry it until it is not hot, squeeze it dry, and then chop it up for later use. Put oil in the wok, add the broken eggs, fry until cooked, and shovel them.

Put Chinese cabbage, eggs, diced shrimps, chopped green onion, oyster sauce, sesame oil and white pepper into a large basin and stir well. Then grab a ball and pinch it tight, so it's more bag-wrapped. This ball is the amount of stuffing in a vegetable dumpling.

Add water to the corn flour and stir well. It doesn't matter if you have pimples. Corn flour is not sticky and it is loose after mixing.

Put one hand together, grab a handful of corn flour, press it into a pit in your hand, put the stuffing on it, cover it with a layer of corn flour, hold it with both hands and knead it. Then continue to grab some corn flour, supplement the thinner side skin, and hold the vegetable dumplings into a circle with both hands.

Steam the steamer, brush a layer of oil on the steamer to prevent sticking, put in the vegetable dumplings, cover the lid and steam for 20 minutes. After steaming, open the lid and don't move until the surface is dry.

Tips

1, corn flour is not sticky, so it is normal that it is still loose after being watered. 2. When wrapping, it is equivalent to making a bottom first, putting stuffing and then making a lid, and then adding around, which is easier to succeed. 3. The vegetable dumplings are rounded with both hands. Don't pinch them, they will break. 4. When pinching, where is the stuffing exposed, add some corn flour and slowly pinch him, which is easy and round. 5. If you really can't pinch it, mix the corn flour with the stuffing, and then search for the steamed bread. It's just as delicious ~