Jade Willow Leaf Dumplings
1.
Wash the cabbage clean, cut into small pieces, put half a pot of water in the pot, pour the cabbage, cover the lid, and bring to a boil for blanching.
2.
After blanching it, remove it, squeeze the water, and don't squeeze it too dry. Then chop it finely with a knife.
3.
Put it in a clean basin, add minced meat, chopped green onion, chopped ginger, salt, sugar, cooking wine, light soy sauce, chicken essence, and corn oil.
4.
Stir in one direction with chopsticks, then pour in 15 grams of water twice, and stir each time until it is absorbed, and then add another time. Mix the meat well and set aside.
5.
Prepare the ingredients, a handful of spinach, appropriate amount of water, flour, and salt.
6.
Wash the spinach, put it into the wall breaker, and pour a small half cup of water. This depends on personal preference. If there is more spinach but less water, the finished product will be greener.
7.
The wall-breaking machine beats the juice, and then the spinach juice is filtered out to 170 grams.
8.
The bucket of the bread machine is cleaned in advance, wiped dry, and the mixing blade is installed. Pour in all the flour, salt, and spinach juice.
9.
Turn on the bread machine, program 13MIX program, one program is enough. Mix into a soft dough.
10.
Note: The dumpling dough is hard. After about 10 minutes, it may be a little harder to stir. You can open the lid of the bread machine and use a silicone spatula to help turn the dough. However, it is much more labor-saving than hand-kneading, and each time it takes a long time to knead.
11.
Knead and take out the dough, use the palms of both hands and wrists to knead outwards with the strength of the hands close to the body, and then retract. If the kneading is too long, fold both sides into the hollow. Knead for 1 minute and knead into a uniform and smooth dough. Cover with plastic wrap. minute.
12.
Wake up, cut in half first, and cover the rest with plastic wrap. Knead half of the dough slightly, then place your hands on the dough, knead it up and down, and knead it into a strip of uniform width.
13.
Then use a spatula to cut and divide into 15 grams of dough.
14.
Sprinkle flour on the kneading pad, take a small dough, slightly round it, and then press it to flatten it with your palm, pinch the lower left side with your left hand, and tilt the rolling pin to the left at 45°C with your right hand. Push the thin dumpling wrapper from the outside to the inside, and push it with your right hand. , The left hand should turn the dough counterclockwise, so that all the sides of the dough should be rolled out, roll out thin, into a hollow, slightly thicker, thin round dough around.
15.
Put the skin on the palm of your left hand, put the stuffed cabbage in the meat, if you are not sure, put less.
16.
Then put your right hand on the skin on the right side of the tail, use your index finger to push the skin in a bit to form a w shape, and then pinch the skin on both sides, as shown in the picture.
17.
Then pinch the skin on the right side to form a v-shape to the part pinched in step 12, pinch it tightly, and then do the same with the skin on the left, in the order from right to left to you to left, kneading all the dough on the left and right sides of the dumpling into folds. Pinch it until the head is tight. The dumplings are done. Do the same for the rest, in the shape of a willow leaf, just practice more.
18.
Put half a pot of clean water in the pot and bring it to a boil. Put the dumplings and stir a few times with a spatula to prevent sticking to the bottom. Cover the lid and wait for the water in the pot to boil. Pour cold water once, then boil it again. After the dumplings float, turn off the heat and simmer. Can be out of the pot.
19.
Out of the pot
Tips:
Tips: 1. Spinach leaves can be more or less, and the greenness of the finished product will be different. \n2, the bread machine has a kneading program for 20 minutes to get the dough out. \nThe cooked dumplings are still green, and the filling can be adjusted according to your own taste.
