Shrimp dumplings with Chinese cabbage and mushroom(xiao bai cai xiang gu xia jiao )

Shrimp dumplings with Chinese cabbage and mushroom

Introduction:

"When making dumplings at the beginning of autumn, you will eat delicious dumplings every year during the solar term. As the old saying goes: dumplings are better than delicious, and it's better to be upside down than comfortable. Although it's really troublesome to make dumplings by yourself, it's also a kind of happiness to eat delicious dumplings in hot summer and be with your family

Production steps:

Step 1: wash the cabbage after selection.

Step 2: boil water in the pot, add cabbage after boiling.

Step 3: blanch and cool water.

Step 4: squeeze dry and cut into powder.

Step 5: squeeze extra water out of the dish.

Step 6: extrude water for standby.

Step 7: blanch mushrooms and set aside.

Step 8: grind with a machine.

Step 9: marinate the shrimps with soy sauce, pepper and cooking wine for 30 minutes.

Step 10: Chop shallots and set aside.

Step 11: heat the oil and add Zanthoxylum bungeanum to make Zanthoxylum bungeanum oil.

Step 12: add onion to pork stuffing and stir well.

Step 13: add vegetable water and stir.

Step 14: add vegetables to the meat and stir well.

Step 15: add appropriate amount of salt.

Step 16: add sesame oil.

Step 17: add pepper oil.

Step 18: add MSG.

Step 19: add shrimps and stir well

Step 20: warm water and noodles, dough knead good wake up about 1 hour.

Step 21: rub the dough into long strips and cut into the same size dough with a knife.

Step 22: roll thin skin with rolling pin, thick in the middle and thin on the edge.

Step 23: add the right amount of filling.

Step 24: squeeze with your hand.

Step 25: make dumplings.

Step 26: bring water to a boil and add dumplings.

Step 27: push with a shovel to prevent sticking to the bottom of the pot.

Step 28: cover the pot and cook.

Step 29: add cold water after boiling, repeat three times

Step 30: dry the dumplings.

Materials required:

Dough: moderate

Shrimp: right amount

Mushroom: 500g

Chinese cabbage: 1500g

Oil: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

MSG: right amount

Cooking wine: moderate

Soy sauce: moderate

Scallion: right amount

Note: 1. Add water to the stuffing slowly and stir until the gravy is full. 2. After boiling water, add dumplings, point three times water, the first and second cover cooking, the third open cover cooking.

Production difficulty: Advanced

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xiao Bai Cai Xiang Gu Xia Jiao