How to make vegetarian cabbage dumplings?

Vegetarian dumplings refer to dumplings whose fillings are made entirely of vegetables. The most common vegetarian dumplings in Shenghu include leek filling, cabbage filling, etc. In the northern region, because people prefer to eat sauerkraut, vegetarian dumplings stuffed with sauerkraut are the most popular. Of course, cabbage is also a vegetable, so it can also be used to make dumpling fillings. So, what is the method of making vegetarian cabbage dumplings?

Materials

Material

Dosage

Flour

3 eggs

2 cabbages

Onion, garlic, minced

Salt, pepper, oil, thirteen spices, chicken essence

practice

1. Let the dough rest for 10 to 20 minutes after kneading.

2. Start mixing the stuffing while the dough is resting: chop the cabbage, add a little salt, and squeeze out the water with gauze (to prevent water from coming out during the wrapping process); fry the eggs, chop them and put them into the cabbage; add chopped green onion, ginger, garlic and various seasonings (you can add some soy sauce if you like darker colors); pour the hot pepper oil on and mix well. The filling is OK.

3. Start wrapping! You can choose from a variety of wrapping methods! This is a common way to wrap vegetarian dumplings in our hometown. Isn’t it beautiful?

4. It’s out of the pot! Let’s eat!

Nutritional Value

Cabbage has a high water content (about 90%) and low calories. However, the calories in most shredded cabbage salads are 5 times higher than that of pure cabbage. Because salads often contain oil-rich seasonings, people who want to lose weight by controlling their diet are best to use low-calorie seasonings for salads.

Sour kimchi made from cabbage has roughly the same nutritional value as unfermented cabbage, except that it contains more sodium.

All varieties of cabbage are good sources of potassium.

Japanese scientists believe that the anti-aging and antioxidant effects of cabbage are at the same high level as asparagus and cauliflower.

The nutritional value of cabbage is almost the same as that of Chinese cabbage, and its vitamin C content is about twice as high. In addition, cabbage is rich in folic acid, which is an advantage of brassica vegetables. Therefore, pregnant women and patients with anemia should eat more cabbage. Cabbage is also an important beauty product.