Emerald Cabbage Dumplings

Name: Emerald Cabbage Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Wheat flour; 300g Pork filling; 1 tbsp sesame oil; 10g shallot; 100g Spinach leaves; 5g ginger; 1 tablespoon Soy sauce; 5g salt; Some water; 1g MSG; 250g Wild amaranth

by Love braised pork

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Spring is here, everything is revived, and the festival of beautiful women is coming soon. Let's make emerald cabbage dumplings! It looks very fresh and seductive. Women not only want to look beautiful, but also to eat beautifully!
I made this dumpling once. The matcha powder I used was not good enough. The matcha powder I bought was not green enough and turned yellow. So today I didn't use the powdered matcha. I tried it with pureed spinach 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 with a chef machine

2. Spinach, remove the old 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. Divide the two pieces of dough into the basin and cover with a damp cloth to wake up for one hour

6. Add minced green onion, minced ginger, light soy sauce, sesame oil and monosodium glutamate to the minced meat by yourself

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

8. Just before making the dumplings, put the chopped amaranth into the meat filling, 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.