Cabbage Jade Dumplings

Cabbage Jade Dumplings

1. Let's make the green vegetable juice first: Put 500g of spinach leaves into the blender, add and stir to make the juice, filter the vegetable residues, and leave the green vegetable juice. Put the flour and spinach juice into the bread machine and start the dough stall. Knead into a smooth green dough.

2. Put the dumpling flour and water into the bread machine to start the "kneading" and knead it into a smooth white dough. I like the bread machine so much, the dough is so easy and effortless! Making dumplings and noodles well will make it easier to roll the skin and make dumplings! So the ratio of noodles to water is very important! 100 grams of noodles and 60 water are the most suitable. I use ancient ship high-gluten flour

3. Knead the white dough into a long cylinder. Roll out the green dough into a long dough, brush the green dough with some water, and put on the white dough

4. Top with green bread, roll round, and cut into small doses for later use. You can start rolling the dumpling wrappers

5. Wash the leeks and chop them. Wash the spinach, blanch it in boiling water, chop it, not too much. Beat the eggs, add chopped green onion and cooking wine, and continue to beat them. After the oil pan is heated, pour the egg mixture. When the egg mixture is slightly solidified, stir quickly with chopsticks to disperse the eggs, and the broken eggs will be fried. After the eggs are crushed and cooled, add minced meat, leeks, spinach, and ginger, stir well, pour in sesame oil, and finally add salt.

6. Start rolling the dumpling skin: Sprinkle the small agent with flour, press it into a round cake with your hands, and use a rolling pin to roll it into a thick round skin in the middle and thin around it. The bigger the rolling pin, the easier it is to roll the skin, and it is especially easy to roll.

7. Put the stuffing in the dumpling wrapper, close both sides tightly, and place the dumpling on the cover. There is no curtain in the house. I spread oil paper on the tray and put dumplings on it. It is very good and does not stick to the bottom at all.

8. After the dumplings are wrapped, start cooking the dumplings: put more water in the pot, add a small spoon of salt after it is boiled, and then put the dumplings in, so that the cooked dumplings will not stick or break. I cooked 4 gyoza dumplings in a pot of water, none of them were broken, none of them sticky. After putting the dumplings in the pan, order three times of cold water. Observe that the floating dumplings become a little transparent in color and the dumpling skins are bulging, indicating that the dumplings are cooked. Pick up the dumplings and put them on a plate immediately.

9. If Baicai dumplings are paired with homemade laba vinegar, the taste will not be perfect! It's too delicious! If you like minced garlic, spicy oil, etc., adjust the juice according to your personal taste.