Soup Noodles and Vegetable Dumplings

Overview

Noodle soup is a food made from cornmeal coarse grains. The corn is first soaked in water, then ground into a paste (commonly known as water surface) with a machine, and then acidified to make sour soup, a Manchu specialty snack. The one I used today is made into dough with no acid and flour in a ratio of 1:1 to make vegetable dumplings. The dough is very chewy and tastes good.

Tags

• staple food
• home cooking
• old man
• new year’s eve dinner
• dumplings
• spring festival
• chinese cabbage
• cooking wine
• coriander
• flour
• light soy sauce
• noodle soup
• onions
• pork belly
• xiaohai mi
• pepper
• sesame oil

Ingredients

Steps

1. 1 Prepare soup noodles and flour

   

2. 2 Add appropriate amount of water and mix into a dough, let it rest for 30 minutes

   

3. 3 Cut the Chinese cabbage into thin strips with a knife, blanch it in boiling water, rinse it with clean water and chop into fillings, form into a ball and squeeze out the water and set aside

   

4. 4 Chop pork belly into minced meat

   

5. 5 Add coriander, light soy sauce, cooking wine, green onions, pepper, sesame oil, and salt and mix well

   

6. 6 Add cabbage filling and dried shrimps and mix well

   

7. 7 After the dough has risen, divide it into small pieces of about 30 grams each and roll it into dough

   

8. 8 Wrap in appropriate amount of fillings

   

9. 9 Wrapped vegetable dumplings

   

10. 10 Brush the lid of the steamer with a thin layer of oil so it won’t stick

    

11. 11 Place vegetable dumplings evenly on the curtain and steam over high heat for 15 minutes

    

12. 12 Let’s eat

    

13. 13 Finished product pictures