Cabbage Scallop Jade Jade Dumplings
1.
First, prepare all the ingredients for the filling, soak the golden hook sea rice in advance for use, and wash the scallops for use.
2.
Wash the spinach leaves and put them in a food processor, add an appropriate amount of water and 3 grams of salt to make a juice and filter for later use.
3.
Put the weighed flour into the bread bucket and pour the spinach juice.
4.
Start a dough mixing program of the bread machine.
5.
The reconciled dough is rounded by hand and placed in a bread bucket to stand for half an hour.
6.
Beat an egg in the pork filling.
7.
Add light soy sauce, dark soy sauce, cooking wine, and pepper powder to taste and mix.
8.
Stir all the spices in a clockwise direction with chopsticks.
9.
Remove the black part of the stomach, wash the scallop meat and cut into small cubes with a knife, mince the green onion and ginger.
10.
Add golden croquettes, scallop meat and chopped green onion to the stirred meat. Continue to stir evenly in a clockwise direction with chopsticks.
11.
At this time, add some salt to taste.
12.
Add lard to enhance the fragrance and flavor.
13.
Chop the cabbage into fine pieces with a knife.
14.
Add chopped cabbage to the stirred meat and mix well.
15.
After the dough has been set aside and kneaded evenly, rub it into a long strip with your hands and cut it into a uniform size with a knife. I use the hand-pulled pill. According to the old man, the taste is better than the knife cut. It's delicious, so cut with a knife if you don't know how to pull it.
16.
Flatten the agent and use a rolling pin to roll it into a thin round dough.
17.
Put an appropriate amount of fillings on the rolled dough.
18.
Just wrap it up as you like.
19.
After wrapping all the dumplings in turn.
20.
Pour a proper amount of water into the pot and bring it to a boil. Put in the dumplings and boil it over a high fire. Then add a little water. Repeat 4 times. When you see all the dumplings floating on the water, turn off the fire.
21.
Remove the cooked dumplings, drain the water, and transfer them to the plate before enjoying.
22.
It's so delicious that I can't stop it, and I'm super satisfied with a bite.
23.
Fresh and delicious, you won't be tempted.
24.
Here's another Meimei Da.
Tips:
When squeezing the spinach juice, it must be filtered, so that the dough is smooth and delicate, and the coloring effect is even...
