light soy sauce
Meat and potatoes approach
I used coarse cornmeal and fine cornmeal mix, just half and half, use hot water to mix the dough to increase the viscosity, and make it like this, let it air dry for a while until it is not hot, then put 1g of baking soda, make it into a dough, cover it with a lid and leave it for half an hour.
While we’re sitting here, let’s make the filling, chopped green onions (optional) and ginger rubbed with the powder.
Meat filling and good, here all the spices put in a good and then put water, the reason there is no provision for the amount of water is because the meat mixture’s good and bad decision to stir into how much water, to stir a little thin and then put it for a while and so on water absorption into it (if here stir into not enough water, made out of meat and potatoes filling will be very tight, taste bad).
Wash the cabbage, blanch water, chop, put in the meat mixture before the water must be squeezed out by hand (wait for the dough to rest time to put in the meat mixture), and after the filling into a ball, divided into seven.
Put a sheet of cling film on the cutting board, take a piece of dough, you can start with 80 grams, do it so that you use 60 grams, press it with your hands and cover it with cling film.
Use a rolling pin to roll out the dough, a little thicker at first.
Put the pasta in your hand and take a vegetable ball (vegetable ball is best left slightly collapsed for a while, but it doesn’t kill the soup).
Hold it in your hand, then gently bar the plastic wrap around it, then flip it over and remove the wrap!
Sometimes they’ll come out extra and pull it off.
Brush a skillet with oil, you can have a little more, and turn up the heat.
When the oil makes a zipping sound, wait a little longer to smell the aroma, then add water, cover with a lid, turn to medium heat, a cup of water about 250ml in three or four times, each time when the water is almost gone and then add the next, then cover again.
It’s yellow and orange. It’s very nice.
Haha, super yummy.