Celery and cabbage dumplings - Toufu dumplings

Celery and cabbage dumplings - Toufu dumplings

Overview

As the saying goes, dumplings are eaten on the head and noodles are on the second side. It is unclear why dumplings should be eaten on the head and on the pancake stall in the pancake stalls of Sanfu. Anyway, the hottest solar term of the year is here and the most homemade dumplings are on the table

Tags

Ingredients

Steps

  1. Wash celery and cabbage

    Celery and cabbage dumplings - Toufu dumplings step 1

  2. Blanch cabbage and let cool

    Celery and cabbage dumplings - Toufu dumplings step 2

  3. Blanch celery and let cool

    Celery and cabbage dumplings - Toufu dumplings step 3

  4. Chop the vegetables into fillings

    Celery and cabbage dumplings - Toufu dumplings step 4

  5. Chopped green onions

    Celery and cabbage dumplings - Toufu dumplings step 5

  6. Add oyster sauce, soy sauce, salt, thirteen-spice chicken essence and a little water to the meat filling and mix well

    Celery and cabbage dumplings - Toufu dumplings step 6

  7. Add vegetable stuffing, scallion oil and mix well

    Celery and cabbage dumplings - Toufu dumplings step 7

  8. Mixed stuffing

    Celery and cabbage dumplings - Toufu dumplings step 8

  9. Add hot water to the flour to form a snowflake shape

    Celery and cabbage dumplings - Toufu dumplings step 9

  10. Knead the dough and let it rest for half an hour

    Celery and cabbage dumplings - Toufu dumplings step 10

  11. Roll into long strips and cut into pieces with a knife

    Celery and cabbage dumplings - Toufu dumplings step 11

  12. Press flat

    Celery and cabbage dumplings - Toufu dumplings step 12

  13. Roll out the dough

    Celery and cabbage dumplings - Toufu dumplings step 13

  14. Make dumplings

    Celery and cabbage dumplings - Toufu dumplings step 14

  15. Bring the water to a boil and steam the dumplings for 15 minutes

    Celery and cabbage dumplings - Toufu dumplings step 15