Chinese cabbage and egg dumplings

Overview

How to cook Chinese cabbage and egg dumplings at home

Wash the Chinese cabbage, blanch it lightly, drain it in cold water and squeeze out the water and set aside
Mix flour and water into dough and knead until smooth, let it rise for 30 minutes
Add a little salt and water to the eggs and beat them up. Add oil to the hot pan and pour in the egg liquid. Saute until fragrant and set aside to cool
Chop the Chinese cabbage, chop the water fungus, wash and chop the leeks, and put them into a container
Add vegetable oil, salt, chicken essence, very fresh soy sauce and sesame oil and stir evenly
Cut the risen dough into evenly sized balls, roll into balls, flatten and roll into dumpling wrappers
Let’s start making dumplings! Add enough fillings
The dumplings are finished!
Add water to the pot and bring to a boil. Add the dumplings and bring to a boil. Add cold water and boil again before taking them out (because these fillings are well cooked together, be sure not to overcook them)
Finished product!