Matsutake and cabbage steamed dumplings
Overview
Today is the beginning of autumn. I’m making some vegetarian steamed dumplings with matsutake and cabbage. I’m too fat to catch the autumn fat anymore.
Tags
Ingredients
Steps
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Scald the dough with hot water and knead evenly, let it rest for ten minutes.
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Blanch the cabbage and chop into small pieces.
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Wash matsutake mushrooms.
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Saute the chopped matsutake until fragrant (I forgot to take a photo of this step, so I’ll use the previous picture).
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Drain the cabbage, add chopped matsutake mushrooms and chopped green onions, stir in oil and salad oil.
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Knead the dough evenly and roll it into a long strip, and cut it into even dough, which is slightly larger than the normal dumpling dough.
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Roll out the dough, wrap it in the filling, and compact it with a spoon. You can add more filling to the steamed dumplings with vegetarian filling.
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After wrapping, put it into the steaming plate, leaving a little filling at the end, and make a wheat dumpling.
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Steam in the steamer at 100 degrees for thirty minutes.
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Remove from the pan. It's fragrant but not greasy, and you don't need any dipping sauce. If you eat a plate by yourself, what you eat is its fresh aroma.
