Jade Cabbage Dumplings
Overview
Just because it looks like Chinese cabbage and is dyed with spinach juice, this dumpling is named Jade Cabbage Dumpling, but Chinese cabbage is not actually used~
Tags
Ingredients
Steps
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Wash a small handful of spinach, cut it into sections, add an appropriate amount of water and put it into a food processor to make juice.
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Take an appropriate amount of flour, slowly pour the spinach juice into the flour, and stir into a flocculent dough.
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Knead the fluffy dough into a smooth dough, then cover with a semi-wet kitchen cloth and let it rest for half an hour.
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Add appropriate amount of water to the remaining flour and knead into a white dough. Let it sit for half an hour as well.
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While the dough is rising, prepare the filling. Use a food processor to stir the pork into minced meat, add salt, minced ginger, minced green onion, and light soy sauce, mix well, and marinate for about ten minutes. Use a food processor to beat the mushrooms into small pieces, wash and chop the leeks, soak the black fungus, wash and chop. Pour the marinated pork stuffing, mushrooms, leeks, and black fungus into a larger container, add an appropriate amount of salt, five-spice powder, and pepper and mix well.
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Roll the risen dough into a flat oblong shape.
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Roll the white dough into a long round shape.
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Place the white dough on top of the green dough.
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Make the white dough completely wrapped by the green dough.
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Cut off the excess edges with a knife.
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Cut into small pieces.
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Press flat with the palm of your hand.
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Roll out the dumpling skin into a round shape.
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Add appropriate amount of dumpling fillings.
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First fold the dumpling skin in half and pinch it tightly on all sides.
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Then put the dumpling wrappers on the index fingers of both hands, push them up with two thumbs, and squeeze hard between the two tiger's mouths. A beautiful cabbage-shaped dumpling is ready.
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Finished product picture.
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Finished product picture.
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Finished product picture.
