Name: Toon Krill Jade Jade Dumplings
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g Antarctic Krill; 150g Toon; 200g Pork filling; 300g Flour; Some Green onion ginger; 5g Soy sauce; Some salt; 2g Chicken Bouillon Powder; 5g Cooking Wine; 3g pepper; 50g Peanut oil; 1 piece Spinach leaves

Toon Krill Jade Jade Dumplings

1. Prepare all the ingredients; toon and Antarctic krill are thawed in advance, and the pork filling is prepared

2. Rinse the toon with tap water

3. Pour an appropriate amount of water into the pot and boil it, add a spoonful of salt, and blanch the rinsed toon

4. After the blanched toon is drained, remove the toon head with a knife

5. Then cut the toon into fine pieces with a knife

6. Add light soy sauce, dark soy sauce and cooking wine to the pork filling

7. Add some salt, chicken essence and pepper to taste

8. Stir the minced meat clockwise, add peanut oil and stir evenly

9. Add the thawed krill and chopped green onion and ginger and stir well

10. Add the chopped toon

11. Stir well and ready for use

12. Wash the spinach juice, squeeze the juice with a food processor, filter and pour it into the flour

13. Slowly knead the dough to a smooth and delicate state and wake up for half an hour

14. After the proofed dough is kneaded into long strips, use your hands to pull it into a uniform size agent

15. Press flat and roll out into a round thin dough

16. Add the right amount of stuffing to the dough

17. Just wrap it up as you like

18. After wrapping all the dumplings

19. Pour an appropriate amount of water into the pot and boil, put them into the pot one by one

20. After the fire is boiled, point a little water and repeat 3 times until you see all the dumplings floating on the water, then turn off the fire

21. It’s out of the pot, I take a bite, I can’t describe its taste in words, I can only say that I’m eating it again, it’s delicious in the world...

22. Good-looking and delicious

Tips:
Friendly reminder: Toon must be blanched in advance, because toon has an astringent taste, after blanching, it will no longer have astringent taste, remember to remember...