Since childhood, I like to eat Beijing cabbage dumplings made by my mother. I like them both boiled and steamed. I still like it very much now. Beijing cabbage is delicious with shrimp skin, diced mushrooms, garlic and other ingredients.
50g shrimp skin
100g lean meat
7 cloves garlic
Appropriate amount of five spice powder
1 tablespoon edible oil
5 tablespoons salt
Step 1Wash the cabbage, cut it into pieces and put it in the pot.
Step 2Add 2 tablespoons of salt, grasp well by hand and marinate for 10 minutes.
Step 3Soak the mushrooms in hot water.
Step 4Beat the garlic flat and cut it into garlic rice, wash the shrimp skin, chop the lean meat into minced meat, chop the garlic, dice the soaked mushrooms and put them in a bowl respectively.
Step 5Hold a handful of cabbage in your hand, squeeze the cabbage hard, squeeze out the water and put it in a bowl. Until all the cabbage is squeezed.
Step 6Add oil to the oil pan, pour garlic rice into the pan and stir fry.
Step 7Pour diced mushrooms and shrimps into the pot and stir fry. Stir fry the fragrance, put it in a bowl and set aside.
Step 8Add lean meat, shrimps, diced mushrooms, garlic and minced garlic.
Step 9Sprinkle with five spice powder, add salt, pour in edible oil and mix well.
Step 10Take 5 dumpling skins and arrange them together in turn.
Step 11Add stuffing in the middle of the dumpling skin, fold it in half and roll it up.
Step 12Put the finished rose dumplings on a plate.
Step 13Heat the oil pan, put the dumplings into the pot, put them away, and fry the dumplings over medium and low heat.
Step 14Add water, less than half of rose dumplings. Cover the pot and simmer until there is still one third of the water.
Step 15Open the lid, add lettuce and add a little salt. Flip gently. Cover the pot and simmer for a while to break the fire.
Step 16The remaining dumpling skin can be steamed in a steamer after wrapping.
Step 17Put it in a bowl and eat it.