Steamed Vegetarian Dumplings with Hot Noodles
Overview
Use Chinese cabbage, dried tofu, and shiitake mushrooms to make vegetarian steamed dumplings. They are light, delicious, nutritious, refreshing and eliminate heat, and the thin skin and big filling are fragrant!
Tags
Ingredients
Steps
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Add 3/4 boiling water to the flour and spread it with chopsticks, then add cold water and knead it into a dough.
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Cover the kneaded dough with plastic wrap and rest for 30 minutes
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Cut the cabbage into thin strips and then chop it into fine powder. Sprinkle it with salt and soak it. The water will soak out in a while.
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Squeeze out the water from the dough and put it in another basin for later use.
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Prepare the filling ingredients: fried dough sticks, mushrooms, dried fragrant seeds, and eggs
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Finely chop the dried fragrant beans, fried dough sticks, and shiitake mushrooms
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Finely chop green onions and tempeh
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Scramble the eggs and set aside
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Put cabbage, dried sesame, shiitake mushrooms, eggs, deep-fried dough sticks, tempeh and green onions into a basin, add MSG, light soy sauce, five-spice powder, salt, cooking oil, sesame oil and other seasonings, mix well to make the filling.
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Knead the rested dough evenly again, add the dough, and roll it into a dumpling wrapper that is thicker in the middle and thinner on the sides.
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Wrap in prepared fillings. (You can make dumplings in your own way. If I don’t make dumplings well, I will demonstrate)
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All wrapped up
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When the water in the steamer boils, add the wrapped dumplings.
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After the steamer is steamed, steam over high heat for 8 minutes and then turn off the heat.
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Thin crust, big filling, light and delicious!
