Chinese Food
Jade cabbage dumpling (double color cabbage pork dumpling)
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I often hear the old people say that delicious dumplings are not good enough. . It's true that a small piece of dough can contain all kinds of meat and vegetables. Steaming, boiling, frying and frying have different tastes. At every festival banquet, dumplings will appear on the table. It seems that it is no longer just a staple food. It also symbolizes reunion and happiness-
Cooking ingredients
Cooking Steps
Step1:Dumpling skin material - 100g flour, 100g cabbage leaves, 140g flour.
Step2:Dumpling stuffing - (all cleaned) chop 150g pork streaky pork into mince. Dice 110g Chinese cabbage, 40g carrot, 10g scallion and 6G ginger.
Step3:Mix the noodles first - blanch the cabbage leaves in the boiling water for a moment. Remove and cut them into pieces. Put them into the juicer. Add a little water and extract the juice. After juicing, sift the juice and put it in the container for standby.
Step4:Add green vegetable juice into a 100g flour basin one by one. Stir to form a flocculent dough. Then make a smooth dough with the flour. Cover your face.
Step5:Add a proper amount of water into the 140 gram flour basin, mix well and make a smooth white dough. Cover the wake-up flour.
Step6:Mix the stuffing - first add some salt to the chopped cabbage bowl and mix well. Let it stand and marinate for a while. Add some salt, soy sauce, oyster sauce, sugar, sesame oil, chicken essence, pepper powder, scallion foam, ginger powder, peanut oil, and then add carrot chips. Then dry the pickled cabbage and add it into the bowl. Stir all in one direction. Stir until the meat filling is strong.
Step7:Making of dumpling skin - take out the two-color dough, cut a piece of noodles respectively, and then rub it into a long strip with the same thickness and length. Press the green strip flat and roll it open with a rolling pin. The width is suitable to wrap the white strip. Then put the white strip on the green. Close up and squeeze it tightly. Then rub it evenly to form a green strip with white inside.
Step8:Cut it into equal parts. Press it flat with the palm of your hand. Then use a rolling pin to roll it into a round dumpling skin.
Step9:Take a dumpling skin, put in some meat stuffing, fold it in half and knead it. Gently squeeze it into the shape as shown in the figure with the tiger mouth of both hands. Or wrap it in your favorite shape.
Step10:Put the water in the clean pot, boil it, and put the dumplings into the pot to boil. During the boiling period, add cold water once every time. After three times of cold water, the dumplings in the pot will boil again and float on the water surface for a while, and then the dish will be fished out.
Step11:Finished drawings. You can make a dip and eat it. My dipping sauce is sushi sauce + chili oil + vinega
Cooking tips:* vegetable juice for noodles can also be made from spinach. *Due to the different gluten and water absorption of flour, how much vegetable juice or clear water is added to the flour depends on the actual situation. You can add a few times to feel it. *When using cabbage as stuffing, sprinkle salt and marinate the chopped cabbage in advance. Then dry the cabbage and add the water into the stuffing. Otherwise, in the process of dumpling making, the stuffing will come out of the soup and the cooking will be delicious.
