Baicai Jade Steamed Dumplings
1.
Cut the spinach into small pieces, put it into a juicer, pour a little warm water and squeeze the juice, filter the juice through gauze and save it for use.
2.
First make the green dough, about 200 grams of flour, spinach juice and noodles.
3.
Knead it into a smooth green dough and place it in a warm place for proofing.
4.
Make the white dough again, just like ordinary steamed dumpling dough, and mix the noodles with warm water.
5.
Knead it into a smooth dough and place it in a warm place for proofing.
6.
The filling is mutton and onion filling, first mix the meat filling, mix the mutton and pork filling, add the chopped green onion and ginger, pour in the appropriate amount of soy sauce, cooking oil, and oyster sauce, and stir well.
7.
Chop the onion into small cubes
8.
Pour the chopped onion cubes into the meat, then add salt and salt and MSG to taste. Stir in one direction evenly.
9.
Take out the white dough and place it on the panel, knead and press it into long strips for later use. The long strips are slightly thicker than your thumb.
10.
Then take out the green dough and roll it into a rectangle with a rolling pin.
11.
Roll it into the shape shown in the picture, with a thickness of about 0.5 cm.
12.
Dip a small amount of water with your hand and apply it to a part of the green sheet, take the long white noodle and place it on the green surface, the width is slightly the same.
13.
Wrap the white noodles along the green dough, wrap it in a circle, and use a knife to cut the excess green noodles.
14.
Wrap a circle of white noodles with green noodles in turn, wrap the green noodles tightly with your hands, and pinch even thickness along the long noodles with a tiger's mouth to make the green noodles and the white noodles adhere well.
15.
Next, like ordinary dumplings, cut long noodles with a knife to make noodles.
16.
Round and press slightly flat
17.
Roll it into a dumpling wrapper so that the white noodles are in the middle and the green noodles naturally surround the surroundings.
18.
Take the dough
19.
Put meat
20.
Fold in half and wrap the folds.
21.
The folds of the dumplings are emerald green, and the bottom of their belly is white, like cabbage.
22.
Steam the dumplings, wait for the hot water in the pot to boil and turn to low heat. Put the dumplings in the steaming curtain, cover the pot and turn to high heat, wait for the water to boil again, the side of the pot will vaporize, and count for 10 minutes. Served with vinegar and laba garlic, start it~
23.
It doesn’t take too long, and the color will become lighter if the steaming time is too long. If cooking dumplings, use cold water and noodles, and the steps are the same.
Tips:
Spread the green noodles with clean water before wrapping the white noodles to make the paste firmer and will not spread when rolling.
