Vegetarian cabbage dumplings
Overview
How to cook Vegetarian cabbage dumplings at home
Tags
Ingredients
Steps
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Pour an appropriate amount of water into the ordinary flour in batches to form a dough of moderate hardness and let it rest for twenty minutes.
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Peel off the skin of the cabbage and wash it.
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Cut into thin strips.
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Place in a hand mixer.
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Mine is cheap and very useful.
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It breaks into pieces after a few shakes, which saves trouble and avoids splashing everywhere when chopping.
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Put the stirred cabbage into a small basin, add a little salt to squeeze out the water, and then squeeze it dry.
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Break up the eggs and stir-fry them into pieces. Set aside. Put a little oil in the pot, add the shrimp skin, and stir-fry over low heat until the aroma is released.
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Mince onion and ginger and set aside.
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Soak the thin vermicelli in water until soft, boil it, remove and chop into small pieces.
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Put all ingredients into a small basin.
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Add all seasonings.
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Stir evenly and set aside.
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Knead the dough evenly into a uniform dough.
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Roll out into dumpling wrappers.
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Wrap all the dumplings in sequence.
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Pour water into the pot and bring to a boil, then add the dumplings and cook until they all float and the skin becomes soft and the filling is cooked through.
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Finished product picture.
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Finished product pictures
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Finished product picture!
