#面食# Jade Baicai Dumplings
1.
Take an appropriate amount of spinach leaves and wash
2.
Blanch the water, scald it in the boiling water and then remove the cold water
3.
Add a little cold water to the blanched spinach leaves, and use a food processor to make a spinach paste
4.
Filter out the juice
5.
Add flour, knead it into a green dough, noodles for about half an hour
6.
In addition, prepare flour, and make white dough, for about half an hour
7.
A sauerkraut tree in the Northeast, rinsed repeatedly with running water for a while
8.
Cut into sections
9.
Minced
10.
Squeeze
11.
Fillings are up to your personal preference, and you can do whatever you like. I like pork sauerkraut. Minced pork
12.
Add oyster sauce, light soy sauce, chicken powder, chopped green onion, homemade ginger powder, thirteen spices, salt
13.
Mix well
14.
Add sauerkraut and cooked oil
15.
Mix well
16.
Rubbing the white dough
17.
Roll out the green dough into a rectangular dough sheet
18.
The dough I rolled is wider and it is divided into two
19.
Put the white dough on one of the green dough pieces
20.
Wrap the white dough with green noodles
21.
Add the ingredients and roll them into dumpling wrappers
22.
Take the dumpling wrappers and put in the right amount of stuffing
23.
Fold in half and squeeze
24.
Put your thumbs in the middle and squeeze it (you can't take pictures by yourself), and the dumpling's bulge comes out. The green wrinkled edges and white belly look a bit like Chinese cabbage, right? (The technique is unskilled, and the package is not good enough)
25.
Wrap them one by one. Such dumplings are best to be wrapped upright, not crescent-shaped.
26.
Put more water in the pot and boil the dumplings
27.
After boiling, add cold water 3-4 times, cook until all the dumplings float, press the dumplings to rebound quickly and they will be cooked
28.
Remove it and put it in a container with mesh for dumplings, shake it a few times from time to time to prevent sticking
29.
You can eat it with your favorite dipping sauce.
Tips:
I used spinach paste and noodles to make oily noodles last night. I felt that the color was too dark. Then I used spinach juice and noodles to prepare dumplings. I was afraid that the color was too dark and the spinach juice was not added too much, so the color of the finished product was a little lighter. It's not too easy to be just right.
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