1 Cabbage Dumplings
1.
This dumpling requires two colors of dough. Let’s make the white dough first. Divide the flour and water in the main ingredients into two parts. Take one part of the flour and pour it into a basin. Add a little salt to increase the strength of the dough. Add water while using it. Chopsticks mix the dough into a flocculent shape, and then knead it with your hands to form a dough that is slightly harder than steamed buns. After the dough is made up, you can wake up for a while. You can knead it several times in the middle to make the dough smoother.
2.
Divide the white dough into two parts. The green color is easy to adjust. You can use green vegetable juice. I like to use vegetable powder, which is simple and convenient. When adjusting the color, you can use spinach juice according to your own preferences, but it will be heated and oxidized and turn yellow. If you want a good color, you can use food coloring to color it!
3.
The dough of the two colors is ready, and the dough will be more delicate after waking up.
4.
When we wake up the dough, let's adjust the filling. For health, I use pure lean meat. Many people say that the best way to make pork filling is 7 points lean meat and 3 points fat. It is really unhealthy to eat too much fat. By the way, pure lean meat is also delicious. Before making the meat filling, soak the green onion and ginger in water for 20 minutes. Use gauze or (hand) to grab the juice and make it into green onion and ginger water for later use. Minced or minced pork, pour in salt, soy sauce, light soy sauce, oyster sauce, stir well with chopsticks, pour one-third of the green onion and ginger water into the meat, and then start stirring. Be sure to stir to a strong state. Then pour in one-third of the green onion and ginger water, and stir vigorously. Then pour in one part and stir again... After the meat is stirred vigorously, pour in sesame oil, peanut oil, pepper oil, and finally pour in onion and ginger water, keep stirring, and finally add salt according to your own taste. Stir to a strong state. The tender and juicy meat filling is complete, absolutely juicy. This meat filling is absolutely delicious whether it is used for steamed buns, steamed dumplings, or pancakes. Must try!
5.
Rub into long strips separately.
6.
Roll out the green dough into a rectangular sheet, and press the edges thinly to facilitate adhesion. The white noodles are placed in the center and wrapped.
7.
Continue to knead the dough, and then cut into small doughs of the same size, each about 12g.
8.
Take a small dose and roll it with a rolling pin into a round piece with a slightly thicker middle and thin edges.
Here comes the animation~
Put the meat in the dumpling wrapper. Now divide the dough into 5 equal parts. Slowly pinch the mouth tightly!
9.
Pinch the petals. Let's start with one petal and use your thumb and forefinger to slowly fold it up from the edge. The lines are obvious, the strength must be controlled, and it will break if you apply too much force!
After receiving the end, stick it on the second piece! Repeating the technique all the time, the leaves have many meridians and are shaped like leaf veins!
10.
Slow motion again, about 5 or 6 shots on each side is almost the same.
Close the mouth, squeeze the last pleat, and gather it on the first pleat, and it will become a perfect dumpling! Tighten the bottom of the leaves to prevent them from loosening. If the skin of the dumplings is a little hard and not sticky, you can use chopsticks to stick a little bit of water.
11.
Finished... Put it in a steamer, boil boiling water and steam for about 10 minutes!
Tips:
This steamed cabbage dumpling seems very complicated, but it's actually very simple. All the secrets are: practice repeatedly, practice makes perfect~ Believe me, as long as you sit two together, you will get started!
