Cabbage Dumplings

Name: Cabbage Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Dumpling flour; 210g water; A pack Easy small baking fruit and vegetable powder; Some Pork filling

by Meimeijia's Kitchen

4.9 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

3

Meimei is from Hunan, but she likes noodles from the north more and more. The breakfast on weekdays is basically all kinds of steamed buns, dumplings and pancakes. Today we are preparing for New Year's Eve dinner! From work until 5:30, after get off work, supermarkets and supermarkets are basically closed, so ~ let's make dumplings for the New Year! It doesn't matter what you eat now. The whole family is happily watching TV and making dumplings, which is much better than working on a large table of dishes in the kitchen alone.

Although Meimei is a southerner, Meimei's pasta is no worse than northerners! Today is the New Year’s Eve. Let’s talk about this dumpling. Let’s make some tricks today. Steam a pot of "Hundred Cai Dumplings". The new year’s wealth will be rolling in and the New Year’s Eve will be great!
The breadth and depth of Chinese pastry lies in the materials used and the skill of the hands to highlight. Everyone is different, so the works they make are all unique and attractive.

This dumpling is very particular about the flexibility of the hands! It belongs to the fancy steamed dumplings, which mainly depends on the appearance! The maturation method is to steam it on high fire, do not boil it in water, otherwise there is no need to make styling!

Since it is good-looking, the requirements for filling the heart are very strict. One is less, and the other is good! So, let's adjust the filling first.

Speaking of this dumpling filling is not easy, the juice is full of tender and delicious flavor, I learned that this can be used on all kinds of noodles, dumplings, buns, pancakes are all delicious!

Ingredients

400g Dumpling Flour
210g Water
A pack Easy Small Baking Fruit And Vegetable Powder
Some Pork Filling

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, wake up for a while.

2. The freshly kneaded dough is relatively dry, so it is not very smooth. It does not matter. It will become very smooth after waking up for a while. The dough should be hardened to make the shape of dumplings, otherwise it will easily collapse when steamed.

3. Then adjust the green dough. In order to save trouble, I directly used Yixiaobaking vegetable powder. When adjusting the color, you can use spinach juice according to your own preferences, but it will heat and oxidize and turn yellow if you want a good-looking color. Use food coloring to color!

4. After the green dough is kneaded, it takes a few minutes to cover it with plastic wrap. The white dough has woken up, and knead it again to form a smooth dough.

5. When waking up the dough, let’s adjust the filling. For health, I use pure lean meat. I added yam segments at a 4:1 ratio of meat to yam. They are muddy together. The juice is rich in yam. Use it to match the lean meats. ?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? It is made into meat filling, which has a soft texture and a balanced nutrition. The taste is according to my liking. I only added salt and a little light soy sauce to season it.

6. Roll the dough of the two colors into long strips.

7. 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.

8. Continue to knead the dough, and then cut into small doughs of the same size, each about 12g.

9. Take a small dose and roll it with a rolling pin into a round piece with a slightly thicker middle and thin edges.

10. Put in an appropriate amount of minced meat.

11. Wrap the dumplings and divide them evenly into 5 equal parts!

12. Slowly squeeze the mouth tightly.

13. 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!

14. 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 leaf to prevent it from loosening. If it is not sticky, use chopsticks to stick some water.

15. 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 is actually very simple. All the secrets are repeated practice, practice makes perfect~ Believe me, you will be able to succeed too!