How to Make Vegetable Dumplings
Today I will tell you a Great How to Make Vegetable Dumplingsyou can easily make this recipe at home. I am going to discuss How to Make Vegetable Dumplings in a step by step full detail. Read the article at the end and after that, you will able to make How to Make Vegetable Dumplings at home very easily.
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For flour flour
- One and a half cups (about 2.55 grams) flour
- That’s why the new water lighter boiling water
For stuffed vegetables
- Three hundred grams of cabbage
- Thirty grams of charcoal chuis (green garlic) can be used (rather than available, thick green onions)
- A small piece of ginger (approximately two to three cm size)
- A garlic gut
- And add A quarter of teaspoon salt
Masala for ingredients inside
- A dyeing soy sauce
- Add A quarter of teaspoon salt
- Two teaspoon oil seeds
- Black pepper taste
- Half teaspoon sugar
Three teaspoon foods for frying oil
- For diving soup
- Two meal spoon Soy sauce
- The spoon of two meal spoon rice
Put the flour in an open bowl and add fresh water lime nut to it and shake it well with two number of cooking chopsticks or a spoon.
Make fun of your mixture with your hands. Take out the boil from the bowl for two to three minutes to become a similar structure.
Put the wrap in a plastic or put it in a plastic bag for about 30 minutes. It will be flexible to be full of grinding, and will not stick to your fingers when the time is fulfilled.
Prepare the inside ingredients as long as the egg is placed. Cut the cabbage close to it and put it in a bowl and solve it with a little teaspoon properly. Keep it for five to six minutes.
Cut green garlic to the bar. Peel the ginger and garlic and take a bowl.
After soft cabbage salt is softened, take a little bit to wipe it in a clean T-TOL and moisture. Put the cabbage back to the bowl and put it in green garlic, gourd ginger and garlic as well as a dining spoon, soy sauce, one-quarter teaspoon salt, two teaspoon oils, little pepper and Mix half tea sugar and fix it well.
After thirty minutes of keeping the flour, make it twenty cm long after passing. Cut it into twenty-one square cm equal parts
Sprinkle a little dry dough on each piece. After making five to six cm of pie with thumbs, it should extend to nine cm diameter.
Place a peeled pie on the handbag of your hand and fill the two teaspoons of egg ingredients mixed in between it well. Around approximately one-third of the edges near your side of the rings, lift the other sides also up and close the ingredients inside, adding the pressure to the two edges and make five small vertical plates. These dumplings should be mixed with the form of small-colored shapes.
Heat the frying pan, add a teaspoon on his foot and put the dumplings in such a way that his chanting face is on top. Fry it on the middle edge.
When dumplings are golden brown, put a cup of boiling water in the frying pan and cover it immediately and allow steam for dumplings for six to seven minutes.
Remove the cover from the frying pan, and put it on high pressure to eliminate the remaining moisture. When the moisture is almost over, add two more tablespoons of edible oil and make a little more fry until it gets dry.