Fancy Steamed Dumplings-hieroglyph Cabbage Dumplings

Name: Fancy Steamed Dumplings-hieroglyph Cabbage Dumplings
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g+100g All-purpose flour; 50g+50g water; 1g Edible baking soda; 1g salt; Some Stuffing

by Eyebrow

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

This cabbage dumpling looks good-looking and bright in color. It can be called the face value in the dumpling world!
However, if it looks good, there will not be much stuffing in it, so it is not as enjoyable as ordinary dumplings. But who makes us all control? Even the ancients said: "Everyone has the heart to love beauty." Pursuing beautiful things is a common problem for everyone.
For such a beautiful green, a powder called pandan leaf is used. Pandan leaf, also called variegated leaf, is a tropical green plant. It has a very unique natural aroma, which can add a fresh and sweet taste to food. It is well-known in Indonesia, Malaysia, Singapore and other places. It is a part of Southeast Asia. Spices commonly used in cooking. Pandan leaf can treat depression. Its juice is rich in antioxidants, which can relieve heat, cool and remove fire, soothe the nerves, calm and relax muscles and collaterals.
As a natural green pigment, it is not limited to pandan leaves, and matcha powder, spinach juice, etc. can also be used. It's not limited to green. I have seen some people make dumplings with dragon juice and they are also very beautiful.
Today’s recipe only introduces the method of making this fancy dumpling. How to make the noodles and how to make the fillings is beyond the scope of discussion.

Ingredients

100g+100g All-purpose Flour
50g+50g Water
1g Edible Baking Soda
1g Salt
Some Stuffing

Fancy Steamed Dumplings-hieroglyph Cabbage Dumplings

1. Weigh 8 grams of pandan leaf powder, this powder is sweet and fragrant as soon as the lid is opened.

Fancy Steamed Dumplings-hieroglyph Cabbage Dumplings recipe

2. Knead into two doughs, the dough should be harder, and the liquid should not exceed 50% of the flour. Green dough: 100 grams of all-purpose flour + 8 grams of pandan powder + 1 gram of salt + 1 gram of baking soda + 50 grams of water; white dough: 100 grams of all-purpose flour + 50 grams of water. Among them, salt and baking soda have a color protection effect.

3. After the two doughs are kneaded into equal-length dough sticks, roll the green dough into a dough sheet, brush the surface with water, wrap the white dough stick, pinch the joints, and knead it a little longer.

4. Use a knife to cut into small doses of about 12 grams, and arrange them into a circle, especially the white part should be round and larger.

5. After pressing it, it is rolled into a round dumpling skin with a green edge and a white middle. Regarding the thickness of the skin: the thick-skinned cabbage looks better, but it is not tasty, so weigh it yourself.

6. Put a small amount of stuffing in the middle. If there are too many stuffings, it won't look good, and the stuffing isn't tasty. In addition, this picture was taken when I made it for the first time. The raw meat stuffing was used. After steaming for a long time, the green color is not too bright (turns yellow), so when you make it, it’s best to fry the stuffing first. Cook or use vegetarian stuffing.

7. Pinch out five folds of the dumpling wrapper as shown in the figure, and squeeze them toward the center to make them stick together.

8. I started to pinch the leaves, pinch a fold with my thumb and index finger, push my thumb to the left, rub my index finger to the right, and a small fold comes out. Push it all the way to the end of the pleats.

9. Turn around and continue to push and rub until the two sides of the leaf are about the same length.

10. Pinch the right root of the leaf with the root of the big fold in front, and continue to push the next leaf.

11. After all five leaves are prepared, both thumbs and index fingers of both hands are simultaneously squeezed under the leaves to make them stick together.

12. Put it on the chopping board and sort out the shape.

13. Bring the water to a boil and steam for 5-10 minutes. I made it for the first time because it was raw meat filling. After 10 minutes of steaming, the color changed. This picture is the first time I made it. Later, I tried boiling it, and the discoloration would be better.

14. This is the second time I made it. I used the vegetarian stuffing and fried it first. After 5 minutes of steaming, the color is very beautiful.

15. The baking method of the colorful family colorful flour is unique

Tips:
1. This video mainly introduces the method of making pico cabbage dumplings.
2. The role of baking soda is to protect color.
3. If the steaming time is long, the discoloration will be serious, so it is best to use cooked stuffing or vegetarian stuffing; boiling is also possible.
4. This dumpling mainly depends on its appearance.
5. If using spinach juice, first squeeze the spinach juice, strain 50-55 grams of spinach juice, 100 grams of flour, 1 gram of baking soda, 1 gram of salt and form a dough.