Steamed dumplings with whole wheat noodles, fresh meat and cabbage

Overview

How to cook Steamed dumplings with whole wheat noodles, fresh meat and cabbage at home

Preparation method: 100 grams of whole wheat flour, 150 grams of flour, appropriate amount of boiling water, stir evenly with chopsticks, mix the dough, and rest for 30 minutes.
Adjust fillings: Wash appropriate amount of Chinese cabbage, blanch in boiling water to remove the raw smell, drain into cold water, chop into small pieces, squeeze out excess water and set aside. Add an appropriate amount of meat filling, salt, sesame oil, thirteen spices, soy sauce, dark soy sauce, green onion and ginger water to the container, add 1 egg, stir evenly in one direction, add an appropriate amount of cooked oil, and continue stirring in one direction. Finally, add the cabbage filling and stir evenly in one direction.
Let the dough rest for 30 minutes. Add the same amount of dough and roll it into a round shape.
Wrap in appropriate amount of fillings.
Pinch the edge from one side.
Once everything is done, steam over high heat for 15 minutes. Times are for reference only.
Finished product picture.
Finished product picture.
Finished product picture.