Winter Solstice, Jade Dumplings

Overview

Dumplings are delicious, but as a southerner, I really do too little work in rolling out the dough. The dough is not kneaded well and the dumpling wrappers are too thick, so I only make dumplings during holidays. Since I used Golden Arowana’s special wheat core flour for dumplings, my family makes dumplings once a week. Arowana's flour has a natural pink color, fine powder, and is softer when kneaded. The rolled dumpling skin will not shrink, and the dumplings will be smooth and white. The skin is thin and not easy to break, and the soup will not become muddy after being cooked for a long time. The filling of the dumplings is mixed with the meat of golden arowana and the peanut oil is used to make the dumplings. The skin is thin and the filling is juicy and so fragrant.

Tags

• staple food
• home cooking
• lunch
• dinner
• chives
• flour
• ginger
• peanut oil
• pork belly
• spinach juice
• thirteen incense
• salt
• soy sauce

Ingredients

Steps

1. 1 Ingredients for dumpling wrapper: 600g wheat core flour for Arowana dumplings, water, spinach juice; dumpling filling: 800g pork belly, 500g chives, thirteen spices, Arowana peanut oil, salt, soy sauce, ginger

   

2. 2 After washing the spinach, chop it first and then juice and filter it. It is better to use a juicer with built-in filtration, so there is no need to filter it manually.

   

3. 3 grams of special flour for Arowana dumplings, add 170 grams of water, and knead into a smooth dough. Add another 300 grams of spinach juice and knead a smooth dough in the same way.

   

4. 4 Cover the spinach juice dough and dumpling dough with plastic wrap and let them rest for 10 minutes. This process will wake up the noodles.

   

5. 5 After the dough has risen, divide each dough into 4 small balls and knead them until they are smooth. The divided dough will be easier to roll out.

   

6. 6 Take a small piece of spinach dough and roll it into a rectangular shape with a rolling pin, and roll the other piece of cabbage dough into a long strip. Wrap the white dough with the spinach juice dough and knead it again into a long strip.

   

7. 7 Use a knife to cut into small balls, and then dry the dumpling flour so that the small doughs will not stick to each other.

   

8. 8 Use a rolling pin to roll out the dough thinly, and the dumpling skin will be ready. The middle will be white and the outside will be green with spinach juice.

   

9. 9 Preparation of dumpling filling: wash the pork belly and grind it into a meat grinder, wash and chop the chives, wash and chop the ginger, then add arowana peanut oil, soy sauce, salt and thirteen spices and stir evenly. My dumplings are filled with peanut oil from Arowana, which is very fragrant. After eating the dumplings, the fragrance is still left in your mouth.

   

10. 10 Take a piece of rolled out dumpling wrapper, add dumpling filling, and wrap it into the shape you like.

    

11. 11 The wrapped dumplings can be dipped in some flour so that they will not stand together when placed and the skin will not break when cooked.

    

12. 12 After the water in the pot boils, add the dumplings. When the dumplings are cooked, take them out.

    

13. 13 The beautiful and delicious jade dumplings are ready.