How to make Chinese cabbage dumplings?

Chinese cabbage is a vegetable rich in nutritional value. It contains a large amount of vitamins, trace elements and minerals, and is deeply loved by many friends. At the same time, it is often used as a home-cooked dish with delicious taste and crisp texture. In fact, bok choy made into dumpling filling is also a unique delicacy. So, how do you make Chinese cabbage dumplings?

First, add appropriate amount of flour into a clean container, pour in appropriate amount of cold water, and start stirring. You can add eggs to increase the elasticity of the dough. Knead the dough, seal it with plastic wrap, and let it rest for fifteen minutes. Then wash the bok choy, blanch it in boiling water, drain the water, chop it with a knife, and squeeze out the water as much as possible.

Next, put the chopped Chinese cabbage into a clean container, add the prepared pork filling, beat the eggs and fry them for later use, put the scrambled eggs into the dumpling filling, chop the green onion and ginger and put them into the dumpling filling, then add appropriate amount of cooking oil, salt, a little MSG, sesame oil, and stir the Chinese cabbage and pork filling evenly.

Then, take out the dough that has been proofed, roll it into long strips, cut it into small pieces of even size with a knife, press the entire surface of the cut, roll it into dumpling skins, wrap it with fillings, and wait for the dumplings to be put into the pot. Finally, add an appropriate amount of water to the pot, bring it to a boil, and put the dumplings in. After the dumplings are in the pot, stir gently with a spoon to prevent them from sticking to the pot. It can be served once cooked.

Chinese cabbage dumplings are a delicious and tasty delicacy. It is not only delicious but also rich in nutritional value. It is clean and hygienic to make it at home. You can also wrap it and freeze it for easy consumption next time. Try making it now!