Emerald Cabbage Dumplings
1.
Wash the weight of the spinach. If you don’t want to use it again, you can use less. I squeeze more at a time. You can make noodles, bread, and cakes.
2.
Boil water in a pot, add spinach to blanch it.
3.
Just burn it, you don't need to burn it for too long. Scoop it out and chop it when it's not hot
4.
Put it into the wall breaker, add pure water, start the jog function, and it will take a few seconds.
5.
Wash the cabbage clean and chop, sprinkle a little bit of salt, this salt is out of the formula, marinate for a while,
6.
When the cabbage is marinated, start to adjust the meat filling. The pork is six minutes lean, not too lean or too fat. Wash it and chop it into minced meat, directly enlarge it in the bowl, and start weighing the condiment.
7.
Soy sauce, salt, monosodium glutamate, pepper oil, shallots, minced ginger, after weighing, stir evenly in one direction with chopsticks
8.
Make the meat filling, squeeze the cabbage dry and place it next to the meat filling
9.
Bring the hot oil to a boil and pour it directly on top of the meat
10.
Continue to stir evenly in one direction, set aside
11.
Prepare the dumpling wrappers, knead the spinach dough and the white dough until smooth. The water absorption of flour is different, you can reserve about ten grams first. After the dough is formed into a dough, decide whether to add 10 grams of water or spinach juice according to the hardness. The kneaded dough is relaxed for ten minutes
12.
Rub the white dough into a long strip, remember not to be too long! The spinach dough is rolled into a rectangular shape. If the dough shrinks during rolling, you can relax for a few minutes before continuing to roll it.
13.
Roll out the spinach dough and gently brush some water with a brush. Put in the white dough again. Pinch your mouth. Squeeze it tightly, then rub it down a bit longer
14.
You can cut a section to see if the white dough and spinach dough are glued together. If not, you can rub it again, just like this
15.
Cut with a faster knife and remember to throw away the powder. Anti-sticking,
16.
Then roll the skin. Be careful when you roll it, don’t roll it too thin in the middle,
17.
You can stuff it
18.
I am a dumpling pinched by two thumbs. First pinch together in the middle. Then pinch the two thumbs together.
19.
wrap up. You can prepare a plate. Sprinkle flour on it, and the plate is best to fit in the freezer compartment. Put it in the refrigerator for half an hour, then take it out from the plate and put it in a bag. When you want to eat, take it out and cook or make steamed dumplings. (If your refrigerator is big enough, you can also put it on the plate.)
Tips:
Everyone has different methods of making dumplings. The specific method depends on your method. As long as there is no leakage of filling and the skin is not broken when cooking, the dumpling filling can be replaced with your favorite taste. It doesn’t have to be the condiments of cabbage stuffing, I made it according to my own taste, personally think it’s just right
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