Fancy dumplings - elephant cabbage dumplings
Overview
This cabbage dumpling looks good and is brightly colored. It can be called the face of the dumpling world! However, the good-looking ones don’t have much filling inside, so they don’t taste as enjoyable as ordinary dumplings. But who makes us all look good? Even the ancients said: Everyone has a love for beauty, and the pursuit of beautiful things is a common problem for everyone. Such a beautiful green color is made from a powder called pandan leaves. Pandan leaf, also called colorful leaf, is a tropical green plant with a very unique natural aroma that can add a fresh and sweet taste to food. It is very famous in Indonesia, Malaysia, Singapore and other places, and is a commonly used spice in Southeast Asian cuisine. Pandan leaves can treat depression. Its juice is rich in antioxidants and has the effects of relieving heat, cooling and removing internal heat, soothing, calming and relaxing muscles. As natural green pigments, not only pandan leaves, but also matcha powder, spinach juice, etc. can be used. It’s not just green either, I’ve seen people make very beautiful dumplings with dragon juice. Today’s recipe only introduces how to make this fancy dumpling. How to mix the dough and adjust the fillings are not included in the discussion.
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Ingredients
Steps
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Weigh out 8 grams of pandan leaf powder. This powder will smell sweet and fragrant as soon as you open the lid.
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Knead two doughs. The dough should be stiff and the liquid should not exceed 50% of the flour. Green dough: 100g all-purpose flour + 8g pandan powder + 1g salt + 1g baking soda + 50g water; white dough: 100g all-purpose flour + 50g water. Both salt and baking soda have color-protecting effects.
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After the two doughs are kneaded into equal-length dough sticks, roll the green dough into a wide sheet, brush the surface with water, wrap the white dough stick, pinch the joints tightly, and knead slightly to make it longer.
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Use a knife to cut into small pieces of about 12 grams, and arrange them into round shapes, especially the white part should be round and larger.
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Flatten it and roll it into a round dumpling wrapper with green edges and white in the middle. About the thickness of the wrapper: cabbage wrapped with thicker wrapper looks better, but not delicious, so weigh it yourself.
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Put a small amount of filling in the middle. Too much filling will make it difficult to wrap and the wrapping will not look good, but too little filling will not taste good. In addition, this picture was taken when I made it for the first time. The raw meat stuffing was used. After steaming for a long time, the green color becomes less bright (turns yellow), so when making it, it is best to fry the stuffing first or use plain stuffing.
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Pinch out five pleats in the dumpling wrapper as shown in the picture, and squeeze it toward the center to bond it.
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Start pinching the vegetable leaves, pinch a fold with your thumb and index finger, push the thumb to the left, rub the index finger to the right, and a small fold will come out. Push and rub all the way to the end of the pleat.
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Turn around and continue pushing and rubbing until both sides of the vegetable leaves are about the same length.
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Pinch the root of the right side of the vegetable leaf together with the root of a large pleat in front, and continue to push the next leaf.
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After all five leaves are done, squeeze the thumbs and index fingers of both hands toward the center of the leaves at the same time to make them stick together.
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Put it on the chopping board and sort out the shape.
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After the water is boiled, put it in a basket and steam it for 5 to 10 minutes. It was the first time I made it because it was raw meat filling. After steaming for 10 minutes, the color changed. This picture is from the first time I made it. Later I tried boiling it and the discoloration was better.
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This is the second time I made it. I used plain stuffing and fried it first. After steaming it for 5 minutes, the color turned out beautifully.
