How to make Chinese cabbage dumplings (Bai Cai)

Simple and easy-to-learn dishes are the motivation for modern people to cook. The dish of Chinese Cabbage Buns (Bai Cai) not only satisfies the taste of the general public, but also meets the time requirements, so there is no need to wait for a long time. Paired with fragrant white rice and a bowl of soup, this is how you truly enjoy life.

1. Prepare the ingredients and soak the fungus in advance.

2. After chopping the meat, add chopped onions and ginger.

3. Mix it into the meat and chop it into minced meat.

4. Put the chopped meat into a container, add light soy sauce, cooking wine, oyster sauce, salt, sugar and chicken essence and mix well in a clockwise direction.

5. Add chopped fungus and carrots, mix well and set aside.

6. Boil water in a pot, add the cabbage leaves, blanch them until soft, then remove and rinse with cold water for later use.

7. Take a piece of cabbage leaf and put in appropriate amount of filling.

8. Wrap it up, up, down, left and right in turn.

9. Wrap the cabbage buns with the closed edge at the bottom.

10. Boil water in a pot, place the cabbage dumplings on a plate, and steam them in the pot for 15 minutes.

11. Use chopsticks to transfer the steamed cabbage dumplings to another plate and keep the juice in the plate for other use.

12. Pour the soup in the plate into another pot, bring to a boil, add the prepared water starch, cook until thick, then add an appropriate amount of sesame oil.

13. Chop appropriate amount of chopped green onion and chili and sprinkle them on the cabbage dumplings, then pour the soup on top.

14. The finished product is crystal clear and tastes delicious!

I would like to remind everyone that you can eat Chinese cabbage dumplings (Bai Cai) with white porridge. It is light and healthy, and extremely beneficial to human health. This is one of the reasons why it is so popular.