Fried Dumplings with Aiqing Pickled Cabbage

Overview

In the spring of March, mugwort leaves are fragrant. At this time, the mugwort is fresh and strong, which is the best time to eat mugwort. The Laotan pickled cabbage made in winter is also the most delicious now. Ai Qing is used as the dumpling wrapper, spicy pickled cabbage is used as the dumpling filling, and it is fried until it is slightly yellow and fragrant.

Tags

• staple food
• home cooking
• dumplings
• spring recipes
• dried chili pepper
• flour
• ginger
• peanut oil
• sauerkraut
• mugwort leaves
• salt

Ingredients

Steps

1. 1 Prepare mugwort leaves, flour, pickled cabbage, dried chili peppers, ginger and other ingredients;

   

2. 2 Sauté the sauerkraut with chili until fragrant and let cool;

   

3. 3 Blanch the mugwort leaves, take them out and put them into a food processor together with the ginger, then add salt and flour and mix well;

   

4. 4 Knead into smooth Ai Qing dough;

   

5. 5 Divide into small balls and roll them out thinly with a rolling pin;

   

6. 6 Add the sauerkraut filling, wrap it up, and make the pattern you like;

   

7. 7 These are well-made dumplings;

   

8. 8 Heat oil in a pan, add dumplings and fry until slightly brown;

   

9. 9 Flip and continue frying on the other side until golden brown. PS: You can flip it back and forth a few more times to fry it more evenly.

   

10. 10 In the spring of March, mugwort leaves are fragrant, mugwort and pickled cabbage fried dumplings