Chinese cabbage dumplings with black bean noodles

Chinese cabbage dumplings with black bean noodles

Introduction:

"In the past, dumplings were basically made with leeks, whether it was meat or vegetable stuffing. I always felt that the leek stuffing was delicious and easy to make. Just wash the leeks and cut them. If you want to change them into other vegetables, you have to chop them or blanch them. When you go shopping on Sunday, you can't help but buy the green cabbage. Originally, you planned to stir fry them. Later, you want to dry them Crisp dumplings made of stuffing, dumplings to eat, and noodles when also deliberately added black bean noodles, so that dumplings to a color, it is also a change of taste

Production steps:

Step 1: wash the cabbage

Step 2: blanch for 1-2 minutes

Step 3: after air cooling, remove the moisture and chop

Step 4: scrambled eggs, mashed while hot

Step 5: cut up the fungus, sea rice and ginger separately and put them in the same basin with the cabbage

Step 6: add the scrambled eggs, add a little salt and soy sauce, mix well, and the filling is ready

Step 7: knead the dough well on the panel and cut it into small pieces

Step 8: roll into dumpling skin

Step 9: make dumplings

Step 10: wrap it all up

Step 11: boiled dumplings

Step 12: eat the cooked dumplings

Materials required:

Flour: 300g

Black bean noodles: 50g

Chinese cabbage: 230g

Eggs: 2

Old style: moderate

Auricularia auricula: right amount

Haimi: right amount

Ginger: right amount

Note: as the saying goes, "soft noodle dumplings hard noodle soup", so the dumpling dough should be soft and not too hard, otherwise it will affect the taste.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: Original