Eating dumplings in winter, these 3 things are paired to make "vegetarian three fresh", which is fragrant and delicious, warms the heart and relieves the cold

 

 

The advantage of this vegetarian three fresh dumpling filling lies in the golden combination of the three ingredients, rich in nutrition and tender taste, with the softness of eggs, the freshness of cabbage, and the soft elasticity of black fungus, after mixing into dumpling filling, wrapped in the dumpling skin, into the pot to cook on the "two open" on it, generally we cook meat stuffed dumplings are "three open", and the ingredients of this dumpling filling are relatively easy to cook, as long as the skin is thoroughly cooked, the dumpling filling is cooked, boiled dumplings, pick up one in the dipping dish and walk around, and then bite down, The hot dumplings are tough on the outside and tender on the inside, fragrant and delicious, tender and slippery, and they are particularly enjoyable to eat one by one

How to make egg cabbage dumplings

Ingredients: 400 grams of Chinese cabbage, 5 eggs, 30 grams of black fungus, 15 grams of green onions, appropriate amount of dumpling skin.

Ingredients: 3 grams of white pepper, 1 gram of soy sauce, 2 grams of sesame oil, appropriate amount of salt and oil.

In the first step, the cabbage is dispersed to remove the old roots and clean them, drain the water and cut them into minced pieces, put them in a large pot and add a small amount of salt to grasp them well, marinate them for 20 minutes, pour off the pickled water, wrap them in gauze, and wring out the residual water of the cabbage.

In the second step, the black fungus is quickly soaked in warm water, pinch off the root and wash it with water, scald it with boiling water to remove the minced pieces, chop the green onions, and beat the eggs into a bowl to stir into an egg liquid for later use.

The third step is to heat the oil pan on high heat, pour in an appropriate amount of oil to heat, pour in the egg liquid while stirring quickly in one direction with chopsticks, the egg liquid solidifies into small pieces, turn off the heat after the color is golden, and let it cool.

Step 4: Put the minced cabbage, fungus, scrambled eggs and chopped green onions into a bowl together, add white pepper, soy sauce, sesame oil and an appropriate amount of salt to taste, stir well to make the filling.

The fifth step is to put the finished filling on the dumpling skin, wrap it into dumplings in turn, put it on a floured cutting board to prevent sticking, boil water and put it into the dumplings, cook and remove it, and put it on a plate.

Tips:

1. In winter, the black fungus is soaked in warm water relatively quickly, don't be in a hurry to chop it after soaking, scald it with boiling water to make the fungus soft, which also helps to sterilize, and it tastes softer.

2. The cabbage is salted first, and then the remaining water is wrung out with gauze, so that the filling has less moisture, will not stick to the dumpling skin, and the taste is good while being easy to operate.

3. It is best to fry the eggs a little bit, if they are not fried, they can be cut into minced pieces with a knife after they are served, but they must be cooled before they can be filled with cabbage and fungus, and the temperature of the eggs just out of the pot is too high to avoid the cabbage from covering the water again.