Jade Dumplings
1.
Wash the grass. Cutting the grass.
2.
Use a wall breaker to beat the green grass into juice.
3.
Take some flour, add grass juice, and knead it into a smooth dough.
4.
The remaining flour is kneaded into a smooth dough of the original color, and the kneaded dough is wrapped in plastic wrap and left for more than half an hour.
5.
Wash the hind leg meat and chop into minced meat. Add salt, cooking wine, light soy sauce, shallots, and ginger to the chopped minced meat and mix well.
6.
Black fungus, carrots blanched and chopped finely.
7.
Put the diced carrots and black fungus into the meat and stir evenly.
8.
Blanch the bamboo shoots in water, diced into the meat, and stir well.
9.
Remove the white dough and knead it into round strips.
10.
Take a small piece of green dough and roll it into a long strip, and then tightly wrap the white noodles with the green part.
11.
Rub it back and forth to make the green and white surface fully adhere.
12.
Cut into small pieces so that the cross section can be seen clearly at this angle.
13.
Because of the squeezing, the white part of the freshly cut dough is a long strip. After adjusting the shape of the dough to a round shape with both hands, press it again, and then roll it into a dumpling skin normally.
14.
Put the fillings on.
15.
Wrap the dumplings as shown in the picture.
16.
After all the dumplings are wrapped, start to put the dumplings. After the water is boiled, put the dumplings. After the pot, order cold water twice, and wait for the dumplings to fully float and bulge. It is especially delicious with chili sauce.
Tips:
When boiling dumplings, tap cold water twice after boiling, and wait until the dumplings are fully floated and swollen. Unfinished dumplings are put into the refrigerator to freeze.
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