Steamed Dumplings with Emerald Cabbage~winter Solstice with Food for Warmth, Eat Dumplings and Freeze Them
1.
Boil the shallots, ginger slices, pepper, and star anise in water, let cool and set aside. Ingredients needed to prepare beef filling
2.
Carrots, green onions, and ginger, finely chopped
3.
The spinach is boiled in water and cooked, add a little water to squeeze into juice, sieve 50 grams of spinach juice
4.
Put 300 grams of flour in a basin, add 80 grams of boiling water to one half, and 120 grams of cold water to the other half, and use chopsticks to pull evenly
5.
Pour into the bread machine
6.
Select the IMIX program to knead the dough
7.
Add 100 grams of flour and spinach juice to the bread machine and knead into a dough
8.
Wake up for 10 minutes, then knead it into a smooth dough
9.
When the noodles are awake, start with beef filling. Put the beef in a basin, add light soy sauce and cooking wine and mix well
10.
Add scallion, ginger, pepper and aniseed water in batches, stirring well each time until no water is visible, then add the next time, so that the combined beef filling will not dry out, and it will burst when it is hot.
11.
Add thirteen incense, oyster sauce, salt and mix well
12.
Pour in the green onions, ginger, and carrots, and continue to mix well
13.
Add salad oil, pepper oil, and sesame oil, mix well, and the beef filling will make up
14.
Take half of the white and green dough and knead them into cylinders of the same length, evenly thick
15.
Flatten the green dough and roll it into a sheet
16.
Wrap the white cylinder with green dough, close the mouth and knead, roll and knead evenly
17.
Use a knife to cut into the same size agent
18.
Flatten it with the palm of your hand and roll it into a dumpling wrapper
19.
Put the stuffing in the middle, put a little less
20.
Narrow the mouth into a five-pointed star shape
21.
Holding a five-pointed star in your left hand, use your thumb and index finger to work together (thumb forward and index finger backward) to push out a pattern on one of the corners to make cabbage leaves
22.
After pushing one corner, bring the end to the next corner and knead it, and continue pushing the next corner
23.
Push all the five corners, pinch the underside of the leaf tightly, pinch it a little, the shape of the cabbage will come out
24.
The lifelike steamed jade cabbage dumplings are ready
25.
Arrange evenly in a cage, steam in a pot on cold water, and steam for 12 minutes after the water is boiled
26.
Simmer for 2 minutes, take it out and you're ready to eat
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