Jade Mustard and Fresh Meat Dumplings

Jade Mustard and Fresh Meat Dumplings

1. Wash the pork and chop it into puree.

2. Mix the barbecue ingredients and pork rib soup evenly, pour them into the meat puree, stir until vigorously, cover with plastic wrap, and refrigerate in the refrigerator for more than 2 hours to ensure the flavor.

3. Cut the mustard tuber into fine diced pieces.

4. Pour the frozen mixed green beans and diced mustard tuber into the meat filling.

5. Stir well into fillings and set aside.

6. Mix 10g cornstarch and 100g orange powder evenly.

7. Pour about 100g of boiling water.

8. Stir with chopsticks until there is no dry powder, then cover and simmer for 5 minutes.

9. Put the dough from the previous step on the workbench, add the remaining 20g cornstarch little by little, and knead until there is no dry powder at all.

10. If you have lard, you can add a spoonful of lard to the dough and knead it well. Cut 1/4 of the dough from the previous step, knead in 3g of matcha powder, knead completely without dry powder. Then let the kneaded dough wake up for 15 minutes.

11. Take the same amount of white dough as the green dough and knead into long strips. Divide the green dough into 2 pieces, knead into long strips, and put them together.

12. Cut into small doses of appropriate size. Pay attention to cover with plastic wrap, do not expose the dough to the air, otherwise the dough will easily form a layer of dry skin.

13. Roll each pasta into a dumpling wrapper with a thick middle and a thin circle. Wrap the reconciled stuffing and knead into a raw dumpling embryo.

14. Put it on the carrot slices. If there are no suitable vegetables, put a layer of oil on the steamer grate and then put the dumpling embryo, otherwise the dumpling skin will be easy to stick. Pour water in the pot, boil and put in the raw dumpling embryos, turn to medium heat for 1 minute on high heat for 4 minutes. The time should not be too long, otherwise the dumplings will be easily steamed.

Tips:

1. It is best to prepare the fillings that are easy to cook, and do not wrap them too big, otherwise they will not be cooked because of the short steaming time.



2. Don't put all the cornstarch in at the beginning, and knead it bit by bit in the later stage, so that the skin will not break easily.



3. You can add a little bit of lard or colorless vegetable oil. My family happens to have either lard or colorless vegetable oil.



4. Turn on the underwater pot and turn off the heat when the dumpling skin becomes transparent. You can pinch the watch. Don't steam it for too long, otherwise the dumplings will break.