To make steamed cabbage dumplings with beautiful meaning, soft skin, fresh filling, and juicy, only 2 tips are needed

Steamed dumplings, the steamed dumplings made of hot noodles have soft skin, and the skin will not dry and hard even if it is cold. The filling is Chinese cabbage with shiitake mushrooms, eggs, and shrimp skin, which is light, delicious and healthy, so who doesn't love it~~~                                                                                                     

———— ingredients————

Ingredients: 400 grams of flour, 750 grams of cabbage,

Accessories: 2 pieces of dried tofu, 20 grams of shiitake mushrooms, 2 eggs, 20 grams of shrimp skin, 1 fried dough stick, 20 grams of green onions

Seasoning: 2 teaspoons light soy sauce, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of chicken powder (if you don't like chicken powder, you can leave it out)

———— approach————

Method 1: Mix the noodles first, divide the flour with chopsticks in the middle, and one side is flushed into boiling water and spread with chopsticks.

Method 2: Add cold water and knead into a smooth dough and relax for 30 minutes

Method 3: Filling ingredients: Chinese cabbage, fruits, eggs, shrimp skin, soaked shiitake mushrooms.

Method 4: Scrambled eggs are set aside into broken eggs and cooled for later use.

Method 5: Use the remaining oil of the scrambled eggs in the pan to fry the shrimp skin over low heat.

Method 6: Finely chop dried tofu, fried dough sticks, shiitake mushrooms, and green onions

Method 7: Cut the cabbage into thin strips and chop it into fine pieces.

Method 8: Squeeze out the water of the chopped cabbage, put it in a pot, add scrambled eggs, shrimp skin, shiitake mushrooms, dried tofu, fried dough sticks, light soy sauce, salt, sesame oil, and an appropriate amount of chicken powder

Method 9: Mix well when using.

Method 10: Knead the dough again, add the agent,

Method 11: Roll out the dumpling wrappers with thick middles and thin sides. Wrap in the prepared filling.

Method 12, all in turn.

13. Put the wrapped dumplings into the steamer. After the steamer is steamed, steam on high heat for 8 minutes before turning off the heat.

Method 14: Pick up the steamed vegetarian dumplings on the plate and start eating!

Refreshing and juicy vegetarian dumplings, bring your favorite dipping sauce, it's no wonder if you don't eat it!

Tips:

1. Steamed dumplings are generally made with hot noodles, which is to use boiling water about 65 °C to 100 °C water and noodles, stir while adding water, knead them into a dough after a little cooling, use boiling water to blanch the gluten softly, and part of the starch is scalded and puffed, which reduces the gluten degree of the dough, so that the skin will be very soft after steaming. However, if you use hot noodles, although the dumpling skin will be very soft, the taste will be a little sticky, and the operation will be sticky, so it is best to blanch half of the flour for hot noodles, and the other half with cold water.

2. Cabbage is easy to make soup, and the cut cabbage must squeeze out the water, but it should not be too dry. Then there is the easy soup with the vegetarian filling, you can add a little fritters to the filling, the vegetarian filling with fritters is not easy to make soup, and it also makes the vegetarian filling more oily and delicious.