Baby cabbage, pork and shrimp stuffed dumplings

Overview

As the saying goes, it is better to sit upside down than to be comfortable, and it is better to eat dumplings than to be delicious. There are also dumplings that get better with wine, which shows how delicious the dumplings are! Dumplings are a staple food that we eat during festivals and festivals. We usually make dumplings when we have guests at home. Today's dumplings are made from fresh spinach and made into spinach juice, which is more nutritious than ordinary dumplings. Use baby cabbage, pork and shrimp to make dumpling fillings, and the green dumpling wrappers are wrapped with delicious fillings. The wrapped dumplings are emerald green in color, the skin does not break and the filling does not leak. They taste chewy and smooth, and the skin is thin and the filling is very delicious. Next, let’s take a look at how to make this [Baby Cabbage, Pork and Shrimp Stuffed Dumplings], right?

Tags

• pasta
• home cooking
• winter solstice
• dumplings
• spring festival
• baby cabbage
• cooking wine
• egg
• flour
• green onions
• light soy sauce
• meat filling
• old soy sauce
• oyster sauce
• shrimp
• spinach
• thirteen incense
• drinking water
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 First of all, we need to prepare all the ingredients needed to make this [Baby Cabbage, Pork and Shrimp Stuffed Dumplings]: 400g flour, 300g meat filling, 100g shrimp, 150g baby cabbage, 100g spinach, 30g green onions, 20g ginger, and 1 egg.

   

2. 2 First clean the spinach, cut it into sections, add water to a food processor, and beat into spinach juice. Pour the beaten spinach juice into the flour, stir it into dough with chopsticks, then knead it into a smooth dough by hand, then cover it and set it aside for about 30 minutes.

   

3. 3 Next, let's make the dumpling fillings: first break the baby cabbage into water and wash it, drain it, put it on the chopping board and chop it with a knife, then chop the green onion and ginger into minced green onion and ginger. Put the meat stuffing into a cooking bowl, add minced green onion and ginger, add 5ml dark soy sauce, 5ml oyster sauce, 10ml light soy sauce, 10ml cooking wine, 1g salt, 5ml sesame oil, 1g thirteen spices, stir evenly, add 1 egg, and beat vigorously in one direction with chopsticks. Finally, add the shrimp and chopped baby cabbage and mix well.

   

4. 4 Take out the dough and place it on a chopping board, knead it evenly with flour and cut it into large even-sized pieces with a knife. Then take a dumpling and roll it into a long strip, cut it into small dumplings of even size with a knife, and then use a small rolling pin to roll the dumpling into a round dumpling wrapper.

   

5. 5 Place the dumpling wrapper in the palm of your hand, add an appropriate amount of filling, pinch it up and wrap it into dumplings, and then wrap all the dumplings in sequence. There are many ways to wrap dumplings, just follow your daily habits, so I won’t go into details here.

   

6. 6 Add an appropriate amount of drinking water to the soup pot and bring to a boil over high heat. When the water boils, add the dumplings. When the dumplings float, uncover the pot and add an appropriate amount of cold water. Continue to cook with the lid on. Then cook again until the dumplings float. Add water again. When the dumplings float for the third time, you can turn off the heat and remove from the pot. The delicious baby cabbage, pork and shrimp stuffed dumplings are ready to eat.