#春食野菜香# Spring on The Table-shepherd's Purse and Beef Dumplings
1.
Put the spinach in the wall breaker and stir it into juice. (Stir with a wall-breaking machine, no need to put water or filter, some other cooking machines need to add water and filter this to operate by yourself)
2.
Take 120g of spinach juice and pour it into 200g of flour and mix well. (Spinach juice needs to be added little by little, not at once, so it is difficult to grasp the hardness of the dough)
3.
Knead the dough into a ball. (The dough does not need to be kneaded for too long, it can be kneaded into a ball)
4.
Take another basin and mix the remaining 200g flour with 100g water to form a flocculent. (The technique is added slowly as in the second step)
5.
Knead the dough into a ball.
6.
Put the two doughs in the bowl and set aside.
7.
Put the lid on and let it rest for 20 minutes. (The softness of the awake dough will be very good. This step must be done, otherwise it will be the result of failure)
8.
It’s time to wake up the dough to prepare the filling. Put the washed shepherd's purse in boiling water and blanch it to remove the astringent taste of shepherd's purse. (Don’t burn it for too long, about 10-20 seconds)
9.
Pick up the hot shepherd's purse and put it in cold water.
10.
Squeeze the shepherd's purse dry and chop it for later use.
11.
Chop beef and fatty pork, add ginger, light soy sauce, cooking wine, sesame oil, salt and pepper in turn.
12.
Stir in one direction with chopsticks and add water while stirring. (The water should be added in several times, each time the water is added, the water should be stirred until the meat completely absorbs the water and then the water is added until the water is added)
13.
The cooked meat looks like this, the meat's gelatinous substance is completely released, sticky and has absorbed enough water, and the dumplings will burst juicy when eaten!
14.
At this time, add the chopped shepherd's purse and stir.
15.
The good-looking and fragrant shepherd's purse beef filling is ready! Every time I get to this step, I want to grab a handful and put it in my mouth, eh... this time, forget it, haha!
16.
Roll the awake two doughs into strips and divide them into three sections.
17.
Take a piece of dough and knead it into thin strips of the same length. (Don't forget to cover the remaining four doughs to moisturize)
18.
Flatten the spinach dough by hand.
19.
Use a rolling pin to roll out the spinach dough slightly and spread water on the top of the dough.
20.
Put the white dough on the spinach dough and wrap it up, and use a knife to evenly cut the dough into equal pieces. I forgot to take a photo at this step, but I believe everyone understands it, right? If you don’t understand, just YY it yourself!
21.
Take a small dough and align it with the white side and squeeze it by hand, so that the two colors of dough are perfectly blended together!
22.
Use a rolling pin to roll the dough around from the outside to the inside.
23.
This is the rolled noodles. I want to praise myself for making a lot of improvement compared to the previous glutinous rice shaomai, right? Hehe...
24.
Take a piece of dough and put the meat on it.
25.
Fold the dough in half and pinch the middle dough tightly.
26.
Then use two hands to put both ends of the dough into the tiger’s mouth and press hard, as shown in the left hand posture. Because you want to take a picture, the right hand can only be absent. The posture of the two hands is the same. It's pinched out.
27.
The white and green cabbage dumplings are ready! To be honest, the shape is very ordinary. This is the first time I challenged the cabbage-shaped dumplings, do you believe it? Handicap is what I often do haha...
28.
Boil a pot of boiling water, put the dumplings in to cook, the white and green are very cute, my saliva is almost draining!
29.
It's time to eat out of the pot. I rummaged through a pot of dumplings and found the Xi Shi in this pot of dumplings to pose for a photo. It was a self-righteous explanation!
Tips:
1. The dry humidity of each brand of flour is different. Water and spinach juice should be increased or decreased appropriately. In fact, just add a little water so that the dough is well controlled.
2. To make dumpling stuffing, you must first mix the seasoning and meat with water until the meat is gelatinous, then add the vegetables and stir. The filling is delicious and good package. If you add the meat and vegetables together and stir, it will separate a lot. The water causes the meat to be too dry.
