Chinese cabbage and egg filled dumplings
2024-04-10 04:13:35 115
![Chinese cabbage and egg filled dumplings](https://i3.meishichina.com/attachment/recipe/2017/12/14/20171214151326186562213.jpg?x-oss-process=style/c640ms)
The leftover egg yolk from Fei Nanxue is directly used to wrap the filling with Chinese cabbage, and a carrot is added, which is both delicious and nutritious, and looks appetizing.
Details of ingredients
Technique
Steps to make Chinese cabbage and egg filled dumplings
- 1. Prepare all the materials, add high gluten powder with egg white, an appropriate amount of water, and cover the dough with cling film
- 2. There are basically 4 egg yolks here. Add a little more oil to the wok and fry the cooked eggs. There is no need to add extra oil when mixing the filling
- 3. Wash and chop the cabbage, marinate it with salt for 5 minutes, remove the water, peel and wash the carrots, wipe the shreds, chop the scallions and ginger. If you don't like ginger, you can skip it
- 4. Pour all the ingredients into a basin and add an appropriate amount of salt, mushroom powder, and Meiji Fresh Sauce for seasoning
- 5. Dumpling making
- 6. Add an appropriate amount of water to the clay pot, bring the water to a boil and pour in the dumplings. Bring to a boil and pour in cold water, then bring to a boil and pour in cold water. Once cooked a third time, remove the dumplings. The dumplings are just right
- 7. Take out the pot.