Cabbage vegetarian stuffed dumplings do this, I believe you also like to eat
To prepare the cabbage vegetarian stuffed dumplings:
Main ingredients: Chinese cabbage, eggs, fungus, shrimp skin.
1. Clean the Chinese cabbage; Soak and wash the fungus in advance.
2. Knock the eggs into a bowl, add a little salt and cooking wine, stir well, and beat into egg liquid.
3. Remove from the pot and put the oil, after the oil is hot, put in the beaten egg mixture, fry it, shovel it, and put it out for later use.
4. Chop the Chinese cabbage, put it in a pot, add a little salt first, stir well, and marinate the water.
5. Crush the pickled cabbage, remove the excess water (don't throw away the water), put it in a container, then add an appropriate amount of cooked oil, and stir well. Do this step more often to lock in water so that nutrients are not lost.
6. Put the scrambled eggs, sliced fungus, and shrimp skin together with the cabbage and start seasoning:
Add minced green onion, minced ginger, salt, sugar, oyster sauce, thirteen spices, cooked oil, chicken essence and sesame oil and stir well. In this way, the dumpling filling is ready.
7. Put an appropriate amount of flour in the basin, filter the cabbage juice that was picked up when pickling the cabbage before with a fine mesh colander and pour it into the flour, and mix the noodles with the vegetable juice. If the noodles are too dry, add an appropriate amount of cold water. Cover the dough with a lid and leave for 30 minutes.
[Usually we have to add a little salt to the flour to increase the gluten of the dough when we are making dumpling noodles, but this time we don't need to add salt, because there is already salt in the vegetable juice].
8. Knead the good dough on the cutting board, form it into a dough of uniform size, roll out the skin, and wrap the filling (the vegetarian dumplings should be filled as much as possible to make the taste more fragrant).
9. Put water in the pot, add a little salt, put in the wrapped dumplings after the water boils, and cook.