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Baicai (cabbage) Dumplings
by Pretty horse po
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Wash the spinach leaves and blanch them in boiling water.
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2. Take out the spinach and squeeze out the water and cut into sections.
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3. Put the wall breaker and add the same amount of water as the spinach to make juice. If the ordinary cooking machine needs to filter the residue, the wall breaker is not used.
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4. Add 150 grams of spinach juice to 280 grams of flour in a bread machine and mix into a dough.
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5. Knead the dough with flour and water (ratio 2:1). Knead the two types of dough smoothly and wake up for a while.
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6. The white steamed bun is rubbed into long thick strips, and the spinach dough is rolled into equal-length dough.
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7. The spinach dough is rolled outside the long strips of white flour, and it is better to combine it by rubbing it a few times.
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8. Cut small doses.
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9. Roll the skin.
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10. Prepare your favorite dumpling stuffing, the cabbage stuffing I made. For details, see http://home.meishichina.com/space-314384-do-blog-id-269790.html
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11. When making dumplings, shape them into big sides as much as possible.
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12. Boil water and cook dumplings on high heat for about 10 minutes.
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