Dumplings with cabbage, pork and vermicelli(bai cai zhu rou fen si jiao )

Dumplings with cabbage, pork and vermicelli

Introduction:

"Cabbage, pork and vermicelli dumplings"

Production steps:

Step 1: dehydrate cabbage, stir with chopped meat and vermicelli, and add seasoning according to personal taste

Step 2: dehydration of vermicelli

Step 3: dumpling skin (buy now)

Step 4: wrap (try to wrap the stuffing tightly)

Step 5: cooked, fresh dumplings are easy to cook, so it depends on the fire

Step 6: eat dry, dip in vinegar or put in soup

Materials required:

Cabbage: two Jin

Pork: 1 jin

Eggs: two

Fans: right amount

Soy sauce: a little

Salt: a little

Shibaxiang: a little

Sesame oil: appropriate amount

Ginger: moderate

Note: if you add vegetable leaves in dumpling stuffing, you must dehydrate the dish, otherwise the stuffing will be wet and hard to wrap tightly in the skin. Uncooked dumplings are easy to cook, so the fire should not be big and the time should not be long.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Bai Cai Zhu Rou Fen Si Jiao