【Tianjin】Jade Cabbage Dumplings
Overview
The half-white and half-green color and appearance of this dumpling visually resemble the juicy cabbage. Cabbage is a homophone of Baicai, which means good things. It will definitely bring good luck on the Spring Festival table. This is Po Wu’s dumplings. I didn’t have time to upload them two days ago, so I quickly sorted them out today. The fifth day of the first lunar month is commonly known as Po Wu. Getting up at dawn, setting off firecrackers and cleaning the house expresses the working people's good wishes to ward off evil spirits and eliminate disasters, and welcome good fortune. A common food custom among the Han people is to eat dumplings, commonly known as pinching the mouth of a villain. It is said that this can avoid slander. I don’t know of other places, but this is true in our house. It has not changed every year. Every household eats dumplings. Tianjin people attribute unfavorable things to villains. Only by getting rid of villains can good luck and success be expected. Setting off firecrackers on the morning of the fifth day also means to avoid evil and avoid disasters. According to legend, on New Year's Eve, when people invite gods, they forget about the dirty gods. She couldn't get angry, so she went to make trouble with Maitreya Buddha. Maitreya Buddha was smiling all over his face, but he didn't answer. This dirty spirit was so angry that he beat his chest and stamped his feet, and his orifices were filled with smoke. Seeing that the matter was about to get serious, Maitreya Buddha said: So be it! Today is the fifth day of the Lunar New Year, let people fire a few more cannons for you, make dumplings once, and spend money once more! This is the origin of Po Wu. Last year I uploaded a jade cabbage dumpling. Although the shape is similar, the method is different. Last time it was a matcha powder version. The green dough was made with matcha powder and mixed into the noodles. This time, the leek juice was mixed into the noodles. The color is clearer and brighter. And this time the filling is also different. In addition to the leek and pork, eight prawns are added. It is so delicious and delicious, so I will share it with you again.
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Ingredients
Steps
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The fresh meat filling is ready, the prawns are shelled and sanded, minced, and mixed with the pork filling.
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When the shrimp paste and pork filling are mixed, add half a bowl of water and stir well.
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Wash and chop the leeks and add to the meat filling.
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Add the chopped green onions.
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Pour an appropriate amount of cooking oil into the pot, heat it up, and then pour the hot oil over the chopped green onions. The onion oil will make the filling very fragrant.
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Add the other seasonings mentioned above and stir evenly.
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Chop a small handful of leeks, add water and use a juicer to make juice.
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Mix an appropriate amount of leek juice with half of the flour and stir gently with chopsticks to form a fluffy consistency.
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Knead it into a three-gloss dough with your hands, cover it and let it rest for a while.
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In the same way, mix the remaining half of the flour and an appropriate amount of water to make a white dough, cover it and let it rest for a while.
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Roll the green dough into an even sheet.
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Roll the white dough into a long strip and place it on the green dough sheet.
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Use the green dough sheet to roll up the white noodles. Apply some water when rolling.
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Roll into long, even strips and cut into small slices.
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Roll out into dumpling wrappers.
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Place dumpling fillings in dumpling wrappers.
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Wrap it into a dumpling shape, as long as it can be pinched, there is no need to focus on the shape.
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After everything is wrapped, put it in the pot and cook it.
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Usually, you add cold water twice and boil it twice, then boil the dumplings twice before taking them out.
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Plate and serve with balsamic vinegar.
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Let’s be beautiful again.
