Cabbage and Shrimp Dumplings
Overview
Yesterday, on New Year's Eve, I realized late in the day that I should make up for my meal with dumplings. So, I made dumplings today. I happened to have shrimps and the remaining meat stuffing from the steak. The ingredients were all ready. I couldn’t refuse. O(∩_∩)O ha!
Tags
Ingredients
Steps
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Chop the cabbage into mince, add 1g of salt and 2g of dark soy sauce to the pork stuffing, mix well and marinate for about 10 minutes. Chop green onions, cut carrots into thin slices, peel and cut ginger into thin slices, thaw and devein shrimps.
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Put the minced cabbage into gauze and squeeze out excess water. Then put it into the meat filling.
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Chop the carrots, green onions, ginger and shrimps and add them to the meat filling.
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Add the remaining 2g of salt, dark soy sauce, five-spice powder, oyster sauce, cooking wine, and peppercorn oil.
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Stir evenly.
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Place flour and cornmeal into a bowl.
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Knead into soft dough and let rise for 30 minutes.
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Take out the rested dough, knead it long, cut it into small pieces, flatten it, and roll it into a round piece.
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Put the filling and pinch in the middle.
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Glue the left and right sides bit by bit in the direction of the middle.
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Wrap all the dumplings.
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Make water in a pot. When the water boils, add the dumplings and cook over high heat.
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When the dumplings float up and the water boils, order water three times.
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Take it out after cooking.
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Laba garlic is placed in the middle.
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Sprinkle some chopped green onion.
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A little chili oil and vinegar.
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Let’s eat O(∩_∩)O haha~
