Ingredients
Flour ( 500g ) | Cabbage ( 400g ) |
Wild black fungus ( 100g ) | Haimi ( 60g ) |
Ham sausage ( 200 ) | White pepper ( one spoon ) |
Thirteen Incense ( One spoon ) | Haitian soy sauce ( Two spoons ) |
Oyster sauce ( Two spoons ) | Laotang High Essence ( One spoon ) |
Salt ( appropriate amount ) | MSG ( Moderate amount ) |
| Water ( appropriate amount ) | Finely grind soybean oil ( 300g ) |
Cabbage, fungus and seaweed How to make vegetarian dumplings stuffed with rice
1.Cut the ingredients: ginger, green onions, cabbage, and ham sausage into cubes and set aside.
2. Wash and cut the cabbage into small dices and put some in a container.After salting for 30 minutes, add water to remove the salt smell, squeeze out the water and set aside.
3. Soak wild black fungus in warm water for 3 hours in a clean container After the fungus is soaked and enlarged, remove the water and cut into cubes for later use.
4.Put all the previously reserved materials in a container and use chopsticks to Stir evenly in one direction.
5. Knead the dough set aside into a circle, and then knead it into a long round shape.Separate, then cut the separated round bars into small pieces of the same size, then sprinkle with a handful of flour, knead into a cylinder, press into a round cake, and roll into dough.
6. Wrap the rolled dough and plain filling into dumplings.
7. Boil the water in the pot and put all the wrapped dumplings in Bring the water to a boil and remove from the pot.Boil the dumplings with vegetarian filling until the dumplings float to the surface.You don’t need to cook them for too long.The taste will not be good if you cook them for too long.
8. The wrapping is not very good after it is cooked.
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