Cabbage and Mushroom Dumplings

Cabbage and Mushroom Dumplings

Overview

Medium-sized cabbage that is not cored is too watery and tastes bad when fried. It is best for stuffing. It is also a good choice to blanche and stew in bone soup.

Tags

Ingredients

Steps

  1. Knead the flour and water into a dough. You can adjust the softness and hardness according to your own habits. I like a slightly softer dumpling wrapper and let it sit for 30 minutes

    Cabbage and Mushroom Dumplings step 1

  2. While the noodles are cooking, prepare the fillings. Wash the larger cabbage that has not yet cored (my family nicknames it Chinese cabbage😂)

    Cabbage and Mushroom Dumplings step 2

  3. Blanch the cabbage in boiling water until the cabbage changes color and the stems become slightly soft, remove and drain into cold water

    Cabbage and Mushroom Dumplings step 3

  4. Chop it into fillings and squeeze out the water. The meat mincer I use is very convenient and can be done in ten seconds

    Cabbage and Mushroom Dumplings step 4

  5. Wash the pork, remove the skin and fascia

    Cabbage and Mushroom Dumplings step 5

  6. Cut into small pieces and put into meat mincer

    Cabbage and Mushroom Dumplings step 6

  7. Beat into minced meat

    Cabbage and Mushroom Dumplings step 7

  8. Wash fresh mushrooms

    Cabbage and Mushroom Dumplings step 8

  9. Break it into small pieces and put it in a meat grinder to make the filling

    Cabbage and Mushroom Dumplings step 9

  10. Add light soy sauce, oyster sauce, salt, and thirteen spices to the stirred meat filling

    Cabbage and Mushroom Dumplings step 10

  11. Stir evenly in one direction

    Cabbage and Mushroom Dumplings step 11

  12. Add cooked soybean oil. The cabbage-loving oil I used today also adds mushrooms. Adding more oil will only make it fragrant but not greasy

    Cabbage and Mushroom Dumplings step 12

  13. Stir well and stir for a while to allow the meat filling to fully absorb the oil

    Cabbage and Mushroom Dumplings step 13

  14. Stir thoroughly in one direction

    Cabbage and Mushroom Dumplings step 14

  15. Add mushroom filling

    Cabbage and Mushroom Dumplings step 15

  16. Add cabbage, chopped green onion and ginger, stir evenly

    Cabbage and Mushroom Dumplings step 16

  17. Roll the dough into long strips, divide it into suitable sized balls, and then roll it into dumpling wrappers

    Cabbage and Mushroom Dumplings step 17

  18. Take a piece of skin and put appropriate amount of filling

    Cabbage and Mushroom Dumplings step 18

  19. Wrap into dumpling shape. I want to say, you can wrap whatever you like, as long as the fillings are not exposed😄

    Cabbage and Mushroom Dumplings step 19

  20. Wrapped dumplings

    Cabbage and Mushroom Dumplings step 20

  21. Cook in the pot

    Cabbage and Mushroom Dumplings step 21

  22. Add some cold water after each boil, about three to four times, until the dumpling skin changes color and is almost transparent and can spring back when pressed

    Cabbage and Mushroom Dumplings step 22

  23. It is best to place the wrapped dumplings on the drain curtain and shake them occasionally to prevent them from sticking. The dumplings I made this time were quite big, as big as a curtain.

    Cabbage and Mushroom Dumplings step 23

  24. Dip in your favorite sauce and eat. I used a dipping sauce made of light soy sauce, mature vinegar, chopped green onion, sugar, and chili oil, but not minced garlic.

    Cabbage and Mushroom Dumplings step 24