Ruyi Baicai Dumplings
Overview
Dumplings are familiar to everyone. There seems to be nothing new in eating it! Today I changed the shape of the dumplings to look like cabbage dumplings, which symbolizes prosperity. Putting a plate on the festive table will definitely add a lot of atmosphere!
Tags
Ingredients
Steps
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Wash and blanch the spinach and cut it into sections. Add a bowl of water to a blender and blend until it becomes a paste. Strain out the vegetable juice.
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Take 2/3 of 500 grams of flour, add about 300 grams of spinach juice and a little salt, and mix into a smooth dough. The dough for making dumplings should be slightly harder.
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Add a little salt and an appropriate amount of water to the remaining flour and knead it into a dough that is about as hard as spinach dough. After mixing, cover both doughs with plastic wrap and let them rest for a while.
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Slice the ginger, put the pepper and aniseed ingredients into a bowl, add boiling water and soak for 15 minutes.
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Add cooking wine and 1 tsp salt to the beef filling, then add peppercorns and aniseed water in batches and stir in one direction. Add soy sauce, oyster sauce, pepper, and five-spice powder, mix well, and marinate for a while.
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Peel and chop the radish, add a spoonful of salt and soak in the water, then squeeze out the water.
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Chop green onions and put them together with beef and radish, then add appropriate amount of salt, salad oil and sesame oil and mix well. The filling is now ready.
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Roll the spinach green skin into an oval shape, roll the white dough into a long roll and place it at the bottom of the dough.
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Roll up. (Due to lighting problems, the green skin turned into yellow skin).
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Cut into evenly sized pieces. Dry flour on the wine to prevent it from sticking.
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With the incision facing up, use your hands to tidy up the perimeter to make it as round as possible. Then press it all over and roll it out into a thick dumpling wrapper with thin sides in the middle. (I forgot to take a close-up, so just take a look at this picture of drinking skin.)
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Take a piece of dumpling wrapper and put filling in the middle.
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Fold the skin in half, pinching the middle first. Try to pinch in the direction of the filling. It is best not to pinch the skin edge and let it spread out.
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Then gather the skin on the sides toward the middle and pinch it close to the filling. The edges spread out.
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This is what it looks like when wrapped. Does it look like cabbage?!
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I steamed half and boiled half.
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Steam the dumplings in a pot with hot water, wait for 15 minutes after the water boils.
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Use more water to cook the dumplings. After the water boils, add a little cold water in two batches. It will be ready when the dumplings float to the surface.
