Cabbage dumplings with thin skin and big filling, low-fat and healthy, delicious and not meaty, come and try it

Today's dumplings are three and the noodles, cornmeal, soybean noodles and white noodles. Friends who like to eat more coarse grains can also add some black rice noodles, millet noodles, etc., as long as they like. The filling uses cabbage, eggs, carrots, shrimp skin, and a handful of leeks to enhance the flavor, The taste of the cabbage is too bland, and the leeks are added to enhance the flavor~~

——Shopee skin cabbage dumplings——

【Ingredients】

Dough ingredients: 250 grams of cornmeal, 100 grams of flour, 100 grams of soybean flour, 3 grams of yeast powder

Ingredients: 500 grams of cabbage, 100 grams of leeks, 1 carrot, 20 grams of shrimp skin, 2 eggs

Filling: 2 teaspoons light soy sauce, a little five-spice powder, a little chicken broth powder, an appropriate amount of cooking oil, an appropriate amount of sesame oil, 6 grams of salt, 20 grams of minced green onions

【Directions】

Step 1: Mix cornmeal, soybean flour, flour and yeast powder well

Step 2, after mixing the noodles evenly, add warm water one by one and stir into a flocculent, knead the dough with your hands, and cover it with plastic wrap to rise.

Step 3: When the dough is proofed, process the filling, wash the cabbage and shrimp skin for later use, and prepare carrots and eggs (about the filling; In fact, the filling can be matched at will, the meat is vegetarian, or add some eggs, dried tofu, vermicelli and the like, as long as it suits your own taste, you like it).

Step 4: Cut the washed cabbage into large sections, blanch it in boiling water, remove it immediately after scalding it soft, and put it in cold water to cool.

Step 5: Squeeze out the water from the cold cabbage, and chop it coarsely on the board (the cabbage should not be chopped too finely, and the water should not be squeezed too dry, too dry and the taste is not good)

Step 6: Rub the carrots and chop them into minced pieces, and cut the leeks into minced pieces.

Step 7: Put the processed cabbage, carrots, leeks and eggs (the eggs are fried and spread in the oil pan) shrimp skin into the basin together, add minced green onions, light soy sauce, salt, five-spice powder, chicken powder, pour in cooking oil and sesame oil and mix well.

Step 8: Mix the filling.

Step 9: Proofed corn dough, because the proportion of cornmeal is large, it is not too large, and the dough looks a little scattered. But it doesn't matter, it's actually already launched.

Step 10: Knead the fermented dough evenly on the cutting board, knead it into long strips, and divide it into small pieces.

Step 11: Knead the divided small agents again, roll them into a dough and put in an appropriate amount of filling.

Step 12: Push the dough up while turning with both hands, and press the filling inside with your thumb until it is tightened, so that the dough of the tightened mouth is thin and even. (Both hands are occupied, I can't shoot, I can only try to say clearly, I really don't know, I can also close the mouth like a bun, just wrap the mouth like a bun, and the bottom will be thicker).

Step 13, all in turn, put it in the steamer and wake up again for 15 minutes on medium heat, and steam on medium heat for 20 minutes after steaming.

Step 14: Steam over medium heat for 20 minutes, turn off the heat, don't be in a hurry to uncover, simmer for three or five minutes.

The dumplings are ready, a very healthy staple food, and you can try it if you like it.