How to make cabbage and fungus dumplings

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  1.Pick the roots of the fungus, peel the green onions, wash them separately with the cabbage and pork.

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  2. Add flour to water and mix into a smooth dough, cover with plastic wrap.

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  3.Put the cabbage into a pot of boiling water, blanch it, pour it in cold water, and remove it with purified water point.

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  4. Blanch the fungus in a pot of boiling water, pour it in cold water, and remove the water..

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  5. Chop the cabbage and fungus separately and squeeze out excess water.

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  6. Cut the onions into minced pieces and mince the pork.

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  7. Add minced green onion, salt, light soy sauce and thirteen spices to the minced pork.MSG, add a little water and stir clockwise until thick, add soybean oil, cabbage and fungus, stir well, and the filling is ready.

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  8.Punch the risen dough into equal-sized dough pieces.

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  9. Press the dough into a cake, roll it out into a dough, and put the filling in the middle.Fold the dough in half into a semicircle, pinch the middle part first, then pinch the edges of the dumpling with your thumbs and index fingers, and squeeze from both sides toward the middle to form a dumpling.

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  10.Wrap all the dumplings in turn.

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  11. After the water in the pot is boiling, add the dumplings and push them along the edge of the pot with a spoon A few times to prevent sticking, then cover the pot and cook for a while.

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  12. Boil the pot again, open the lid, and cook until the dumplings float and press the dumplings with your hands.When the pit falls, the skin will swell up immediately and it will be cooked.

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  13. Transfer to a plate and enjoy.