Name: Emerald Cabbage Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork stuffing; 500g Flour; Some Chopped green onion and ginger; 300g Amaranth; 190g Shimizu; 100g Spinach leaves; Some Soy sauce; Some sesame oil; Some MSG; Some salt

Emerald Cabbage Dumplings

by Love braised pork

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

I definitely eat dumplings on New Year’s Eve. My family is no exception. I usually have a reunion dinner for my 30th birthday. While watching the Spring Festival Gala, my family sits around the table talking and laughing making dumplings, and waits until 12 o’clock. Cook and eat dumplings while listening to the sound of firecrackers outside. This year I plan to make jade and cabbage dumplings that symbolize Hundreds of wealth. I made this dumpling once. I used matcha powder that time. The effect was not good. The matcha powder I bought was not green enough and turned yellow, so I don’t need it today. I have matcha powder, so try it with spinach puree and noodles. To say it’s really good to go online, I learned a lot of delicacies, this jade cabbage dumpling is one of them. I was attracted as soon as I saw someone else’s making it. I must try it myself. I remember when I saw someone else’s making it. You’re so pretty, still wondering if it’s true? Is it the modified color? The natural color loves to fade as soon as I cook it, so I made it this time with the attitude of trying it out. I didn’t expect the effect to be really good after cooking, but it lost a little bit of color, but it’s still emerald green, really. I am very happy, and finally succeeded. The upper green and the lower white are really like emerald cabbage! "

Emerald Cabbage Dumplings

1. First, use 300 grams of flour and 150 grams of water to live for 5 minutes in a cook machine.

2. Pick the old spinach roots, wash them, and separate the leaves and stems.

3. Add 40 grams of water to the spinach leaves and put them in a cup with a hand-held food processor to make spinach puree.

4. Then use 200 grams of flour and 110 grams of spinach puree to live for 5 minutes in a chef's machine.

5. Separate the two pieces of dough into a basin and cover with a damp cloth to wake up for one hour.

6. Add the minced scallion and ginger soy sauce sesame oil and monosodium glutamate to the minced meat.

7. The blanched wild amaranth stored in the summer is taken out of the refrigerator to thaw, washed and dried, and then chopped on the cutting board for use.

8. Just before making the dumplings, put the chopped amaranth into the meat, then add salt and stir well.

9. After the dough wakes up, use a noodle machine to press the green noodle into a long piece, then rub the white dough into a long strip and place it on the green dough. Use the green dough to roll up the white noodle stick.