Baicai Jade Steamed Dumplings

Overview

We eat dumplings during the Chinese New Year. We are used to home-made dumplings. This time we want to make something different to add color to the Spring Festival ~ green like emerald cabbage, which not only tastes good, but also has good intentions: cabbage brings wealth, and emerald is auspicious.

Tags

• staple food
• home cooking
• dumplings
• flour
• lamb stuffing
• msg
• onions
• oyster sauce
• pork stuffing
• spinach
• warm water
• ginger
• purple onion
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the spinach into small pieces, put it into a juicer, pour a little warm water to squeeze the juice, and filter it through gauze to extract the juice.

   

2. 2 First make green dough, about 200 grams of flour, spinach juice and dough.

   

3. 3 Knead into a smooth green dough and place in a warm place to rise.

   

4. 4 Then make the white dough, just like ordinary steamed dumpling dough, mix it with warm water.

   

5. 5 Knead into a smooth dough and place in a warm place to rise.

   

6. 6 The filling is mutton and onion stuffing. First adjust the meat stuffing, mix the mutton stuffing and pork stuffing, add chopped green onion and ginger, pour in appropriate amount of soy sauce, cooking oil, and oyster sauce, and stir the meat stuffing evenly.

   

7. 7 Chop onions into small pieces

   

8. 8 Pour the chopped onions into the meat filling, then add salt and MSG to taste. Stir evenly in one direction.

   

9. 9 Take out the white dough and place it on the board, knead it into a long strip and set aside. The long strip is slightly thicker than your thumb.

   

10. 10 Take out the green dough and roll it into a rectangular shape with a rolling pin.

    

11. 11 Roll out into the shape as shown in the picture, with a thickness of about 0.5 cm.

    

12. 12 Dip a small amount of water with your hands and apply it to a part of the green dough. Place a long white strip on the green surface, with the width slightly consistent.

    

13. 13 Wrap the white noodles along the green dough, wrap it in a circle, and use a knife to cut off the excess green noodles.

    

14. 14 Wrap a circle of white noodles with green dough, wrap the green dough tightly with your hands, and pinch the long noodles with the tiger's mouth to make the green noodles and white noodles well bonded.

    

15. 15 Next, just like making ordinary dumplings, use a knife to cut long noodles to make dough.

    

16. 16 Roll into a round shape and press slightly to flatten

    

17. 17 Roll out the dumpling skin so that the white side is in the middle and the green side naturally surrounds it.

    

18. 18 Take the dough

    

19. 19 Add meat filling

    

20. 20 Fold in half and wrap the pleats.

    

21. 21 Each dumpling has green wrinkles and a white bottom, like cabbage.

    

22. 22 Steam the dumplings, wait until the hot water in the pot boils, then turn to low heat. Put the steaming curtain with the dumplings on it, cover the pot and turn to high heat. Wait until the water boils again and water steam comes out from the side of the pot. Set the timer for 10 minutes. Pair with mature vinegar and Laba garlic, and start~

    

23. 23 The time does not need to be too long, as the color will easily become lighter if the steaming time is too long. If making boiled dumplings, mix noodles with cold water and follow the same steps.