Cabbage Jade Dumplings

Name: Cabbage Jade Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 370g Flour; 30g corn starch; 110g milk; 200g Pork belly; 100g corn kernels; 200g White jade mushroom; 1 teaspoon salt; 1 tbsp Soy sauce; 1 teaspoon Thirteen Fragrant Dumpling Ingredients; 1 tbsp sesame oil; 1 teaspoon Water or jelly; 110g Spinach juice

by Wan Fengling

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This cabbage dumpling is a bit like cabbage in appearance, not stuffed with cabbage. White and green are cleverly matched, refreshing and pleasing to the eye. It is a good choice whether it is a petty bourgeois breakfast or a banquet. In fact, this dumpling is not much different from the usual dumplings on weekdays. It just kneads a spinach dough. Because the dough is added with corn starch, the finished product has a sense of perspective and is more beautiful.

Cabbage Jade Dumplings

1. Use a food processor to squeeze the spinach

2. Knead 170 grams of flour, 30 grams of cornstarch, and 110 grams of milk to form a smooth white dough; knead 200 grams of flour and 110 grams of spinach juice to form a green dough. Cover with plastic wrap for a while.

3. Chop pork belly, white jade mushroom and corn kernels, add a little salt and light soy sauce, stir in a little thirteen-flavor dumpling material, scoop in 2 tablespoons of water or appropriate amount of jelly, then add some sesame oil and stir clockwise

4. Divide the dough into 4 equal parts and knead round. If it feels too long, you can take 8 equal parts

5. Roll out the green dough to the same length as the white dough. Wrap white dough into green dough

6. Pull out small doses of similar size and roll out dumpling skins one by one

7. Add the right amount of filling

8. Pinch it up and cook in a pot after the water is boiled

Tips:
1. After squeezing spinach juice, there is no need to filter the finished product to make the color more green;
2. Don't get stuffy when the dumplings are cooked, otherwise the green will turn yellow;
3. After the water is boiled, a little vegetable oil is dripped into the pot to brighten the outer skin of the dumplings;
4. The fillings can be matched freely according to personal preference.