"bai Cai" Cabbage Dumplings

Name: "bai Cai" Cabbage Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Green dough all-purpose flour; 80g Green Dough Spinach Juice; 0.5g Green dough salt; 350g White dough all-purpose flour; 175g White dough water; 2g White dough salt; 500g Pork filling; 1/2 a tree Chinese cabbage; Some Cooking Wine; Some Soy sauce; Some Chopped green onion and ginger; Some salt; Some MSG; Some Chicken Essence; Some Thirteen incense; Some Oyster sauce; Some White pepper; 1 piece egg; Some Salad oil; Some sesame oil; Some Pepper oil; Some baking soda; Some Feed water

by Fei Er loves food

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In February, the second dragon heads up. Many places in the folk will eat dragon-related foods at this time. The most common one is to eat dumplings. Eating dumplings on the day when the dragon raised his head is also called "dragon ear", but the stuffing of this dumpling must be particulary. The old man said that we must eat dumplings with meat and vegetables this day, because there are meat and vegetables in the stuffing, and "meat dishes" are also The homophonic "you have money" means that the new year is full of money.
Today I ate dumplings stuffed with pork and cabbage. There are meat and vegetables. Cabbage means "hundred fortune", which has the meaning of gathering wealth, attracting fortune, making a fortune, and gathering all kinds of fortune. The use of two-color dough to make dumplings into the color of cabbage represents people's good wishes. The new year begins and Vientiane is updated. Let's practice together!

"bai Cai" Cabbage Dumplings

1. Bring the water to a boil, add a little baking soda and salt, add the spinach, and cook until the color changes. Remove the spinach leaves and squeeze the juice, set aside.

2. Put 150 grams of flour, 80 grams of spinach juice, and 0.5 grams of salt into the bread machine

3. Select the IMIX program and start kneading

4. Knead it into a smooth dough and stop, knead the white dough in the same way and set aside.

5. Boil the pepper and star anise into raw water and let cool

6. Cut the cabbage into fine pieces, sprinkle some salt, and marinate for 10 minutes

7. Pork stuffed with cooking wine and soy sauce

8. Stir evenly with an electric whisk, add water in batches and continue to stir

9. Add chopped green onion and minced ginger and stir well

10. Add salt, monosodium glutamate, chicken essence, thirteen incense, oyster sauce, white pepper and stir well

11. Add an egg and stir well

12. Add salad oil, sesame oil, and pepper oil and stir well

13. Squeeze the cabbage dry and put it in

14. Stir well and the filling will be made up

15. Sprinkle dry powder on the chopping board, divide the mixed dough into two equal parts, and knead smoothly

16. Take a portion of the white dough and knead it, and knead the green dough to the same length

17. The green part is squashed and rolled into thin slices, and the white part is wrapped inside. Pinch tightly at the cuff and knead evenly

18. Use a knife to cut into the same size agent

19. Squash the agent and roll it into sun skin

20. Wrapped in the shape of dumplings, with green sides and white belly. Does it look like cabbage? The verdant looks really seductive

Tips:
1. Baicai dumplings are most suitable for cabbage and pork filling. Don’t use green vegetables as the main filling. The color inside will show through and it will not be pretty.
2. Spinach juice should be squeezed with boiled leaves. As long as the leaves, the color will be beautiful.
3. The water absorption of flour is different, the water volume can be adjusted appropriately, and the hardness of the dough of the two colors should be the same

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"bai Cai" Cabbage Dumplings

Ingredients

"bai Cai" Cabbage Dumplings

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