8 Dumpling Recipes Learned for 5000 Yuan That Year

White cabbage meat buns

Ingredients: meat, fermented bean curd (big bean curd), a spoonful of fragrant oil, MSG, green onion, ginger, large white cabbage, coriander

Instructions:

1. Mix the filling: My family uses meat (7 parts lean, 3 parts fat) cut into diced, fermented bean curd (don't use salt, the savory flavor is enough), a spoonful of fragrant oil, MSG, and chopped green onion and ginger, mixed thoroughly.

2. Don't mix the meat and vegetables in advance, mix them when wrapping the buns because the meat contains fermented bean curd instead of salt, so mixing them won't release too much water (add some coriander when mixing).

3. Cut dough into portions, roll out the skin, mix in the filling, wrap the buns, seal the edges (note: don't stay with the buns for too long after wrapping because white cabbage is prone to releasing water and collapsing).

4. Wrapped buns, put into boiling water and steam until cooked (no one can tease me, my buns are wrapped like this, ugly but there's nothing to do)