How to make mushroom and vegetable vegetarian dumplings

Life is stressful nowadays, and many of our friends suffer from various diseases. Some of these diseases are closely related to our daily diet! Therefore, if you want to be healthy, the first step is to eat healthy and delicious food. So let’s learn how to make mushroom and vegetable vegetarian dumplings with me today!

1. Prepare 500 grams of flour and add a small amount of white sugar. Dissolve the dry yeast in warm water and let it stand for 5 minutes, then pour it into the flour and add appropriate amount of warm water to knead the dough.

2.1 While the dough is fermenting, prepare the filling. Scramble the eggs, let cool and chop.

3.2 Knead the smooth dough, cover with plastic wrap, and place in a warm place to ferment for one hour.

4.121 Soak the dried mushrooms, blanch them and cut them into dices.

5.212 Wash the Chinese cabbage, blanch it, squeeze out the water, and chop it.

6. Soak the sweet potato vermicelli until soft, boil it, remove from the water, let it cool, and then cut into pieces.

7. Chop the green onion and ginger separately.

8. The dough expands to twice its original size, and many honeycomb structures and a large number of small bubbles appear inside, and the fermentation is complete.

9. Continue kneading the dough with your hands to expel the air inside and knead it into the original size. (You can cover the dough with a wet cloth again to allow it to expand again).

10. Mix the vegetable filling with seasoning before wrapping to prevent the filling from releasing water. Mix all kinds of side dishes, add salt, thirteen spices, pepper powder and oil to suit your taste, and mix well to make the filling.

11. Roll the dough into long strips, make into small pieces, and then roll into round skins.

12. Wrap the fillings.

13. Use the thumb and index finger of your right hand to pinch the edge of the dough and make pleats until the edge is closed and sealed, with the pleats facing upwards.

14. The finished buns should be left for 10-15 minutes to rest before being steamed. Soak the gauze and spread it on the steaming grate. Put the buns in cold water (in fact, you can also put them in after the water is boiled, which will not have much impact). This will allow the buns to be heated evenly to make up for the lack of dough fermentation. After the water boils, steam them on medium heat for 8-10 minutes.

15. After steaming, do not open the lid in a hurry to avoid the buns' skin shrinking and wrinkling. After steaming, let it sit for 5 minutes before opening the lid, and you will see the white, plump and tempting vegetarian buns!

There are many opportunities to visit relatives and friends during holidays. If you can make vegetarian mushroom and vegetable dumplings by yourself, can you show off in front of your relatives and friends? Just think about it and you will be happy.