Dumpling skin to make buns, no kneading dough, no dough, saving time and effort, thin skin and enough filling

 Today, I will share with my friends a vegetarian bun that does not need to be kneaded, does not need to be made, and most importantly, does not need to wait and is particularly delicious.

Kuaishou vegetarian bun (dumpling skin version)

Filling: 3 eggs, 400 grams of Chinese cabbage, 1 carrot, salt, sesame oil, cooking oil, peppercorn powder, oyster sauce.

Bun wrapper: 2 yuan dumpling wrapper

Here's how:

I bought very fresh cabbage seedlings at the morning market, cut off the roots, add a little baking soda to melt in clean water, soak the cabbage for 5 minutes, and then rinse it with water.

Since most of the pesticide residues on vegetables are acidic, soaking them in water where baking soda melts for a few minutes can effectively neutralize the pesticide residues.

After boiling water in the pot, add a little salt, put in the cabbage seedlings and blanch the water, about 30 seconds, the cabbage becomes emerald green, take out the water and pour it into the basin with cold water, so that it can quickly cool down and maintain the crisp taste of the cabbage; The second is to maintain the green color of the cabbage.

Prepare a carrot, wash and peel, slice, shred and then cut into diced carrots.

Remove the cabbage and squeeze out the excess water, and put it on a cutting board and chop it.

Beat 3 eggs in a bowl, add a little salt (to enhance flavor) and cooking wine (to remove the smell), if you want the scrambled eggs to be more tender, you can also add a little water and stir well. Heat oil in a wok and pour in the egg mixture, stirring while stir-frying, stir-frying until granular.

Then pour in the diced carrots, stir-fry evenly and turn off the heat. Stir-fry carrots in oil, first, the taste is sweeter, and second, it is conducive to the effective absorption of nutrients.

Pour an appropriate amount of sesame oil into the cabbage, stir well to prevent the cabbage from pickling water after adding salt for a while, and then pour in chopped green onions, scrambled eggs and carrots. The combination of red, yellow, and green is particularly appetizing at first glance.

Add an appropriate amount of salt, a little peppercorns, oyster sauce or other seasonings you like, and stir well.

Preparing 2 yuan dumpling skins, office workers have a tight working day, saving the time of kneading dough and making dough, enough for a family of three with a small amount of food to eat a beautiful meal.

Take two dumpling wrappers, stack them on top of each other, and roll them out into a thin round dough.

Uncover the two translucent skins, and you can faintly see the fingers.

Put enough fillings on it, and use your favorite bun wrapping technique to close the mouth and pinch it well.

The small and cute little buns are wrapped and placed on the steaming drawer.

Bring the water to a boil over high heat and steam over medium heat for about 6 minutes. When the time is up, turn off the heat, open the lid directly without simmering, the skin is thin and translucent, and you can clearly see the red, yellow, and green fillings inside, so tempting......

Put it on the plate and start eating, the buns that do this are not noodles or hot noodles, all of them are thin and filling, one bite is super delicious, and then with a bowl of porridge,  it is really comfortable and refreshing to eat.

If you like spicy food, you can also dip it in chili oil, you will think it tastes even better.