Green dumplings with spinach, egg yolk and meat floss
Overview
Recently, I kept seeing the high prices for qingtuan dumplings on the Internet. Out of curiosity, I came to join in the fun on weekends and I can make beautiful and delicious qingtuan dumplings at home. The traditional Qingtuan recipe is made with mugwort leaves. Since I really can’t stand the smell of mugwort leaves, I used spinach instead of mugwort leaves. The finished product tastes good.
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Ingredients
Steps
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Wash spinach leaves.
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Pour enough water into the pot and bring to a boil. Blanch the spinach leaves, take them out and soak them in cold water.
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Take out the cold spinach and put it into a food processor, add an appropriate amount of water and puree the spinach.
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Place the spinach puree in a sieve and strain out the juice.
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Mix the white sugar glutinous rice flour and wheat starch, add 80 grams of warm water, and mix to form a dough.
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Add 10 grams of lard to the mixed dough and knead evenly.
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Put the dough into a basin and spread it out.
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Pour an appropriate amount of water into a pot and bring to a boil. Steam the dough over water for about 20 minutes until it is completely cooked.
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Take out the cooked dough, add filtered spinach residue, put on disposable gloves and knead vigorously until the dough turns green.
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Kneaded green dough.
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Crush the egg yolks.
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Add pork floss, two tablespoons of salad dressing and two tablespoons of honey.
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Mix well.
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Divide the dough into 6 portions (you can choose the size you want), press a portion of the dough into a thin layer and wrap it with the meat floss filling.
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Pinch tightly and roll into a round shape to complete.
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Finished product.
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Finished product. Plenty of filling.
