Fungus and cabbage dumplings

Overview

My favorite dumplings in winter are those stuffed with cabbage. I never tire of eating them. Nowadays, we pay attention to comprehensive nutrition, so we should try to be as diverse as possible in our diet, which not only tastes good, but also is nutritious. Adding some black fungus and mushrooms to the ordinary pork and cabbage filling is not only rich in nutrition, but also better in taste and texture than pure pork and cabbage. The black fungus has been soaked in advance, washed and chopped; for the mushrooms, I chose the most common oyster mushrooms, washed and cut into small dices; for the cabbage, wash and chop the outer leaves of the slightly older cabbage, and then lightly pickle the excess vegetable juice with salt. Mix these with the flavorful pork filling that has been marinated in advance, and you are ready to make dumplings! When Beijingers make dumplings, they always make a zhezi at the end, that is, two dumpling skins are put together and then lace is made, which means reunion, harmony and beauty. This is also the food culture of old Beijing, which gives hope for a better life!

Tags

• staple food
• home cooking
• old man
• breakfast
• dumplings
• autumn recipes
• spring festival
• cabbage leaves
• clear water
• dumpling noodles
• green onions
• june fresh special soy sauce
• oyster mushroom
• pork stuffing
• soaked black fungus
• salt

Ingredients

Steps

1. 1 Mix dumpling powder and water, knead into a smooth dough, cover with a damp cloth for about 30 minutes

   

2. 2 Oyster mushrooms, soaked black fungus, and pork filling are ready

   

3. 3 Pour an appropriate amount of water into the pork filling, stir vigorously in one direction, add an appropriate amount of salt, and pour an appropriate amount of June Fresh Special Soy Sauce

   

4. 4 Mix the meat filling evenly in one direction, and set the minced green onions aside. To prevent the stinky onion smell, do not mix the minced green onions into the meat filling yet

   

5. 5 Dice the oyster mushrooms and chop the black fungus

   

6. 6 Cut the cabbage into shreds and then chop

   

7. 7 Place in a basin, sprinkle 1 gram of salt, mix well, and let stand for 5 minutes

   

8. 8 Mix chopped green onion, chopped fungus, chopped mushrooms and meat filling evenly

   

9. 9 Then mix the chopped cabbage evenly and decide whether to add salt according to taste

   

10. 10 The dumpling filling is ready

    

11. 11 Take out the dough, roll it into long and thin strips, and cut it into small pieces of even size

    

12. 12 Roll it into a small round crust that is slightly thicker in the middle and slightly thinner on the edge

    

13. 13 Wrap or squeeze into dumplings the way you like

    

14. 14 The cooked dumplings are ready to eat! "Hezi" means reunion, harmony and beauty

    

15. 15 The rubber band is smooth and the filling is delicious and juicy