Dumplings with cabbage, pork and vermicelli
Dumplings with cabbage, pork and vermicelliIf you add vegetable leaves to the dumpling stuffing, you must dehydrate the vegetables, otherwise the stuffing will be wet and difficult to wrap tightly in the skin.Dumplings that have not been frozen are easy to be cooked, so the fire should not be large and the time should not be long.
Step 1 . Dehydrate cabbage, mix with chopped meat and vermicelli, and add seasonings according to your taste
Step 2 . Vermicelli dehydration
Step 3 . Dumpling skin (buy now)
Step 4 . Wrap it well (try to wrap the filling tightly)
Step 5 . Cooked, fresh dumplings are easy to cook, so it depends on the fire
Step 6 . Eat it dry, dip it in vinegar or put it in soup
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