Fried Dumpling Wraps and Vegetable Noodles

Overview

When making dumplings, there is often too much stuffing or too much skin. . . Either buy the skin or chop the meat and vegetables. However, the meat and vegetables basically need to be marinated for a period of time before they become flavorful. Many people will give up and chop the stuffing. Moms who are skillful can always think of better ways, such as the dumpling wrapper scallion pancakes I posted last time, or today’s fried dumpling wrapper noodles! The soft and waxy noodles have a sweet and sour taste that makes your mouth water.

Tags

• staple food
• pasta
• home cooking
• asparagus
• cabbage core
• dumpling skin
• light soy sauce
• salt
• tomatoes

Ingredients

Steps

1. 1 Ingredients are ready. Take about 10 slices from the core of the cabbage.

   

2. 2 Cut the tomatoes into crosses with a knife, blanch them in boiling water for 5 minutes and peel them.

   

3. 3 Gently fold the dumpling wrappers, and divide them into eight small dough pieces, spreading them out one by one.

   

4. 4 Bring the water to a boil, place the dough in the pot, and scoop it out immediately after it becomes transparent, about 10 seconds. Pick up and drain.

   

5. 5 Dice the tomatoes, cut the asparagus, and cut it in half. The cabbage core is also cut into small pieces according to the baby's chewing ability. If the baby under 2 and a half years old cannot eat the hard core in the middle, remove it as well.

   

6. 6 Pour oil into another pan, add tomatoes and sauté for 1 minute.

   

7. 7 Add cabbage cores and asparagus and sauté for 2 minutes. Add some water when it's a bit dry.

   

8. 8 Pour the cooked noodles into the dish and continue to stir-fry a few times.

   

9. 9 Add some light soy sauce or salt and serve.