Name: Sophora Jade, Chives and Jade Dumplings
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g Sophora japonica; 80g Chives; 150g Pork filling; 20g Dried shrimp; 200g All-purpose flour; 10g lard; Some salt; 6g Soy sauce; 4g Cooking Wine; 1g pepper powder; 0.5g MSG; 2g Spinach powder; 110g Plain Water (for kneading)

Sophora Jade, Chives and Jade Dumplings

by Moonlight's small kitchen

4.9 (1)

Favorite

Difficulty

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Serving

Sophora japonicus fragrant at that time, because of the climate, the locust flower in the north bloomed later than in the south. When I was climbing, I saw a jade flower, so I took some home and made sophoria cake, sophora porridge and Sophora japonica rice, the last few are left. Today, I made japonica dumplings, with leeks and shrimp peels to taste, it’s not too delicious...

Sophora Jade, Chives and Jade Dumplings

1. Prepare all the ingredients, soak the Sophora japonica in advance, rinse and set aside.

2. Add cooking wine and pepper powder to the pork filling, then add some salt and monosodium glutamate, and finally add light soy sauce to taste.

3. Stir all the ingredients in a clockwise direction.

4. After picking and washing the leeks, drain the water and chop with a knife. Cut off the head and tail of the leeks.

5. Add Sophora japonica and minced chives to the stirred pork filling, then add shrimp skin and lard.

6. Stir all the ingredients evenly.

7. Add weighed all-purpose flour and water to the bread maker, add 2 grams of salt and spinach powder, and start the kneading mode.

8. Let the mixed dough stand for 10 minutes.

9. After the dough has been set aside and kneaded evenly, knead it into a long strip and pull it into a uniform size agent by hand. You can cut it directly with a knife if you can't pull it.

10. Flatten the agent and use a rolling pin to roll it into a round slice.

11. Put an appropriate amount of the prepared filling on the rolled dough.

12. Just wrap it up as you like.

13. Wrap all the dumplings in turn.

14. Pour a proper amount of water into the pot and boil, put in the dumplings, boil a little bit of water, repeat 3 times, see all the dumplings floating on the water, turn off the fire.