How to make Chinese cabbage and tofu pan-fried dumplings

Eating is a very simple thing, because all you have to do is open your mouth. But in fact, eating is really not that simple, because for the sake of your own body, you must eat healthily. In order to eat healthily, let me introduce to you how to make cabbage and tofu pan-fried dumplings.

1.1 Add a spoonful of soybean paste to the extra cabbage and tofu filling to make the buns taste richer. Put it in the refrigerator to refrigerate for easy shaping

2.2200g self-raising flour, add about 100g water and knead into dough. The ratio of flour to water is an approximate one. I don't have an electronic scale, so I just add water little by little and knead it when the flour becomes snowflakes.

3.1 Knead it again to release the air and cut it into about 10 pieces

4.2 Dough fermentation

5. Press the dough into skin with your hands, making the bottom thicker, and wrap it into buns. You can also use a rolling pin, but it is not very useful, it is more convenient to use your hands directly

6. After wrapping the buns, cover them with a damp cloth and let them rise for a while

8. When you are ready to eat, rub a thin layer of oil on the bottom of the pan, turn on low heat, put the quick-frozen buns in immediately, add water to about half the height of the buns, cover with a lid and keep on low heat. After about 15 minutes, when the sound of "crackling" is heard, it means it is done.

Today I’m going to introduce to you the cabbage and tofu pan-fried dumplings that I’ve treasured for many years. I hope it’ll be welcomed and liked by you. If you’re interested, please follow my method to try making it.