1. Ingredients: carrots, fungus, green onions, Chinese cabbage, ginger, salt, soy sauce, thirteen spices, pork, ribs, Knorr Soup

Usage: 20 minutes

Steps

1. Cut the meat into strips and chop into fillings, chop the cabbage, fungus and carrot into fine pieces. Sprinkle the cabbage with salt, squeeze out the water and squeeze it dry. Fry the chopped carrots in oil. Marinate the pork filling with soy sauce, sesame oil, chopped green onion and ginger, and a small amount of salt.

Put the thick soup in hot water without opening the box, so that it can be easily mixed when mixing with the filling. Pour the meat filling, cabbage and fungus into the pot of fried carrots, add the soup stock and stir evenly.

2.1. Prepare all the ingredients.

2. Grate the carrots into shreds, add a little salt and marinate for a while.

3. Wash the chicken breast and add chopped green onion.

4. Put the chicken stuffing into a bowl, add seasonings and mix evenly.

5. Chop the black fungus.

6. Squeeze out the pickled carrots and chop into small pieces.

7. Heat the oil in the wok, add the carrots and stir-fry until fragrant. Turn off the heat.

8. Cool slightly, stir the carrots, fungus and chicken stuffing together evenly.

9. Take a piece of dumpling skin and wrap it with carrot filling.

10. Shape into green dumplings.

11. Wrap everything in turn.

12. Put the dumplings into the steamer, add boiling water to the pot and steam over high heat for 10 minutes.