Cabbage Dumplings
by Line line 3896
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. 150g pork filling, 100g fresh shrimp paste, 320 squeezed cabbage, mix 1 spoonful of pepper water, 1 spoonful of soy sauce, 1 spoonful of oyster sauce in the meat filling, and after whipping half of the egg white, add appropriate amount of five-spice powder and ginger powder. Mix 1 teaspoon of sesame oil. Boil 1 tablespoon of cooking oil (approximately 15g) and fry 6 pieces of Chinese pepper, pour the oil on the meat, stir evenly, and add salt. Finely chop 20g green onions and mix well when you pack.
2. 150g flour for white dough, 80g water, 1g salt. 200g green dough flour, 105g spinach juice, 1g salt. Spinach water with 45g spinach leaves chopped and 110g water to squeeze juice.
3. The white dough is rolled into thin strips, and the green dough is rolled into a long and wide strip that is slightly narrower than the white noodles. Minimize flour on the skin.
4. Pinch the joints, round and rub them for a long time.
5. Rub even thickness.
6. Cut into uniform size agent and sprinkle with flour to prevent blocking.
7. All small potions are rounded and pressed flat.
8. All small potions are rounded and pressed flat. This is a very important detail in this step. It is necessary to consider the direction of the green side. Only when the green edges are evenly distributed can the beautiful "little cabbage" be wrapped.
9. Roll the skin.
10. The wrapped dumplings stuffed with cabbage also look like a cabbage, worthy of the name.
11. Here is a plate of Chinese cabbage.
