Ingredients
150 ml Boiling water
1/4 tsp Salt (to cure the cabbage)
50 grams Cabbage
2 tsp Soy sauce
Method
Sources
📖
Recipe1M+
dataset
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Italian pasta organized by shape — which sauce belongs with which pasta
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Fine mesh oil skimmer — remove crumbs from frying oil between batches
Thick dark soy — color and sweetness for braised dishes, fried rice
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian pasta organized by shape — which sauce belongs with which pasta
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Fine mesh oil skimmer — remove crumbs from frying oil between batches
Thick dark soy — color and sweetness for braised dishes, fried rice
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to make the dumpling wrappers, combine the ingredients in a bowl and thoroughly mix. add boiling water to the bowl from step 1, and thoroughly mix with a spatula. mash any lumps in the dough while mixing. once the dough comes together, wrap in plastic wrap, then let rest for 30 minutes at room temperature. mince the filling ingredients (vegetables). work salt into the minced cabbage and thoroughly squeeze out the excess moisture. combine all of the filling ingredients and mix until evenly combined. place the dough on a well-dusted work space, and divide into 12 equal portions. roll each portion into a ball, then roll each into a 3-mm thick circle with a rolling pin. the edges should be slightly thinner than the middle. wrap the fillings and pan-fry. serve with your favorite dipping sauce and enjoy!