Five Blessings - Cabbage Dumplings

Overview

I made this dish on a whim because I had a few cabbage leaves left at home without the cabbage gang (I fried the cabbage gang with fish-flavored cabbage and made cabbage rolls from the cabbage leaves), a few dumplings, and a carrot. So, the cabbage brand lucky bag appeared.

Tags

• hot dishes
• home cooking
• cabbage leaves
• quick frozen dumplings
• stock
• carrot
• salt
• sesame oil

Ingredients

Steps

1. 1 Remove the cabbage leaves from the cabbage leaves, soak them in salt water and wash them, then blanch them in boiling water with salt and sesame oil for a few minutes.

   

2. 2 Drain the cabbage into cold water and set aside; wash and peel the carrots and set aside; prepare the quick-frozen dumplings; if you like vegetarian food, you can use vegetarian dumplings; if you like meat, use meat-filled dumplings;

   

3. 3 The dumplings are cooked and set aside. Choose smaller dumplings, which are easier to handle and easier to eat. My dumplings were made by myself. They were relatively large and split into two when I made them.

   

4. 4 Cut the radish into thin strips, soak them in salt water, save a few pieces to make "strips", and blanch the rest in boiling water. This step should actually be done before cooking the dumplings. I’m a little confused..o(╯□╰)o

   

5. 5 Blanched carrot sticks placed at the bottom of the plate. Take a cabbage leaf and put a dumpling in the middle. The leaves are gathered up and tied with carrot ribbons. Make all five "lucky bags" and place them on carrot sticks.

   

6. 6 Bring the stock to a boil in the pot, add a little salt to taste, and pour it onto the cabbage "lucky bag".