Jade Dumplings and Cabbage Dumplings

Name: Jade Dumplings and Cabbage Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Spinach leaves; 2 Egg white; A teaspoon salt; A few pepper; 1 spoon Vegetable oil; Some Cooking Wine; Some Flour; A handful Chives; piece Pork belly; piece ginger; 1 spoon Soy sauce

by Demon~🍒

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The winter solstice is seen in the cold year, and the winter solstice marks the beginning of the nine-year cold. "Winter solstice does not serve dumpling bowls and no one cares about freezing the ears." Winter solstice and eating dumplings have become an inevitable connection. Even in some places, the winter solstice is more lively than the New Year. When I was young, I really believed that if you don’t eat dumplings, your ears would be frozen. Even if you hate dumpling stuffing, you have to close your eyes and force yourself to eat two. It’s a good age to have faith!
When I was young, I hated eating dumplings stuffed with leeks. When I grew up, I got cured of the partial eclipse. As the children gradually fell in love with the taste of dumplings with leeks, I revised the recipe a few times. Really tasty! "

Jade Dumplings and Cabbage Dumplings

1. Take the right amount of spinach leaves, no stems

Jade Dumplings and Cabbage Dumplings recipe

2. If you blanch it in boiling water, plant pigments are all unstable. If you blanch it, the color of the dough will be greener, and it will not fade too much after cooking. You can also put a little bit of edible baking soda to make the color greener.

3. The blanched spinach leaves are pureed with a food processor

4. Do not add water to the spinach juice, and directly mix it with flour to form a smooth dough. In addition, take some white flour and 30 degrees warm water to form a synthetic dough. The ratio of flour to water is about 2 to 1. Add a little egg white when kneading the dough. The dough will be more chewy. Cover the dough with plastic wrap and let it stand at room temperature for one hour to wake up.

5. Choose fat and lean pork belly and wash it well

6. Peel, chop into meat, add soy sauce, cooking wine, salt, a teaspoon of vegetable oil, and stir well with egg white

7. Beat the pepper and ginger into pepper water, pour in the meat, and use chopsticks to stir in the same direction.

8. Add the chopped leeks, mix well, set aside the stuffing

9. Knead the awake dough into a long strip

10. As shown, wrap up

11. Cut into small pieces

12. Squash by hand

13. Use a rolling pin to roll it into a thick skin around the middle

14. Or wrap it into a pattern

15. Pack the shape you like

16. When cooking dumplings, wait for the water to boil before throwing them down and cook them. After throwing them in, gently push them with a spatula. The fire should not be too big throughout the process. The dumplings made according to my recipe will not be boiled and the skin is very chewy.