Chinese Food
Chinese cabbage dumplings with jade
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Authentic northern hand-made dumplings. The skin rolled out by oneself is softer. With some creativity, small changes disguise dumplings as cabbage. Looking at delicacy and loveliness, the skin mixed with vegetable juice is still fragrant. Make your dumplings special. Life is better in this small change.
Cooking ingredients
Cooking Steps
Step1:Chop spinach.
Step2:Put it in the blender and add a little water to make the juice.
Step3:Sift the spinach juice to remove the large particles.
Step4:Four fifths of the flour is mixed with cold water to form a white dough.
Step5:1 / 5 of the flour and spinach juice are kneaded into a slightly hard green dough.
Step6:Cover the dough with plastic wrap and wake up for 5 minutes.
Step7:After rubbing and exhausting, wake up for another 5 minutes.
Step8:When the water boils, put in the cabbage leaves and scald them.
Step9:Cut cabbage into small pieces. Chop them.
Step10:Chop the fungus.
Step11:The cabbage squeezes away the excess water.
Step12:Minced meat mixed with salt, monosodium glutamate and 1 egg white. Beat in one direction until it is thick.
Step13:Stir sugar, cabbage and agaric evenly. Add oil to increase wetness. If you like sesame oil, you can add a little. Put the mixed meat stuffing in the refrigerator for a moment to make the meat firm.
Step14:Knead the two dough strips. Roll out the green strips and wrap them into the white strips.
Step15:Cut into small pieces (one weighs about 12g).
Step16:Roll it into a round dumpling skin.
Step17:Wrap it into the filling. Squeeze it tightly in the middle. Close your mouth on both sides.
Step18:Put the water into the dumplings after boiling. Stir to prevent them from sticking together.
Step19:Add 34 times of cold water. Cover it to shorten the time. Green cabbage dumplings dip in vinegar or chili sauce are delicious. Life is full of creativity. You can also change other vegetable juice to make colorful ones.
Cooking tips:1. The proportion of stuffing preparation is about salt chicken essence sugar = 2-3-4. It can be adjusted according to different tastes. 2. Meat filling without egg white can be added 50g water to increase humidity. 3. The dumpling skin is rolled into a round skin with thick middle and thin sides. 4. Add a little salt to the pot when you eat dumplings. 5. The cooking time should not be too long. The skin is easy to break. There are skills in making delicious dishes.
