Name: Scallop Fragrant Dried Jade Jade Dumplings
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 6 slices Xianggan; 10g Oyster sauce; 300g Wheat Core Flour; 170g Spinach juice; 150g Scallop Edge; 200g Chives; 1 piece parsley; 2 tablets ginger; 1g pepper powder; 20g Peanut oil; 10g lard; 1g Chicken Bouillon Powder; Some salt; a little shallot

Scallop Fragrant Dried Jade Jade Dumplings

by Moonlight's small kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Today is the fifth day of the first lunar month. Commonly known as "Bao Wu", we in Yantai today have the custom of setting off firecrackers, sending the poor, and eating dumplings. "Bao Wu" means to drive out "bad luck" and "poor life" from home. The better you come, the wealth of money comes in and the good fortune comes again. Today, we used scallops and dried fragrant, with dumpling stuffing made of leeks. The taste is very delicious and nutritious. The dough made with spinach juice is delicious, fresh and beautiful...

Scallop Fragrant Dried Jade Jade Dumplings

1. First, prepare the ingredients for the filling, pick and wash the leeks, rinse the scallops, and dry them dry.

2. Chop the dried fragrant with a knife, and chop the scallop side.

3. Finely chop the leeks, coriander, green onions, and finely chop ginger.

4. Put the chopped dried fragrant dried and scallop sides, leeks and green onion ginger in a larger pot, and add the pepper powder first.

5. Add chicken essence to increase the taste.

6. At this time, add appropriate amount of salt to taste according to personal taste.

7. Then add oyster sauce to taste and color.

8. Finally add peanut oil and homemade lard.

9. Mix all the ingredients and stir evenly.

10. Strain the juice from the spinach leaves, take out 170 grams, and put them in the wheat core powder.

11. Make a smooth dough and relax for half an hour.

12. After the loose dough is kneaded, knead it into long strips, and then pull it into an agent of the same size.

13. Flatten the agent and use a rolling pin to roll it into a thin round dough.

14. Put an appropriate amount of stuffing on the rolled dough,

15. Just wrap it up as you like.

16. Wrap all the dumplings in turn.

17. Pour an appropriate amount of water into the pot and bring it to a boil. Put the dumplings into the pot. After the fire is boiled, add a little water and repeat twice. When you see all the dumplings floating on the water, you can turn off the fire.

Tips:
Because there is no meat in the filling, do not cook for too long when cooking, so as not to boil the leeks to affect the taste and cause nutrient loss...