Jade Dumplings Cabbage Dumplings

Overview

The winter solstice marks the beginning of the coldest days of the year. If you don’t bring dumpling bowls during the winter solstice, your ears will freeze off and no one will care. The winter solstice and eating dumplings have become an inevitable connection. In some places, the winter solstice is even more lively than the Chinese New Year. When I was a kid, I really believed that if I didn’t eat dumplings, my ears would freeze off. Even if I hated the filling of the dumplings, I would force myself to eat two with my eyes closed. It’s a good age to have faith! When I was a child, I hated eating dumplings stuffed with chives. As I grew up, my picky eating problem was cured. As my children gradually fell in love with the taste of chive dumplings, I slightly revised the recipe a few times. The dumplings I made were filled with neither wood nor greasy. They were so delicious!

Tags

• staple food
• home cooking
• dumplings
• chives
• cooking wine
• egg white
• flour
• old soy sauce
• pork belly
• zanthoxylum bungeanum
• ginger
• salt
• spinach leaves
• vegetable oil

Ingredients

Steps

1. 1 Take an appropriate amount of spinach leaves, not the stems

   

2. 2 Boiling water will make plant pigments unstable. Boiling the dough will make the color of the dough greener, and it will not fade too much after cooking. You can also add a little baking soda to make the color greener

   

3. 3 Blanch the spinach leaves and puree them with a food processor

   

4. 4 Do not add water to the spinach juice. Mix it directly with the flour to form a smooth dough. In addition, take some white flour and slightly warm water of about 30 degrees to form a dough. The ratio of flour to water is about 2:1. When mixing the dough, add a little egg white, the dough will be more chewy. Cover the dough with plastic wrap and let it stand for an hour at room temperature to wake up

   

5. 5 Choose fat and lean pork belly, wash it well

   

6. 6 Peel off the skin, chop into minced meat, add dark soy sauce, cooking wine, salt, a small spoonful of vegetable oil, and egg white and mix well

   

7. 7 Beat the peppercorns and ginger into peppercorn water, pour the meat filling, and use chopsticks to stir in the same direction

   

8. 8 Add chopped leeks, stir evenly, and set the stuffing aside for later use

   

9. 9 Knead the risen dough into a long strip

   

10. 10 As shown in the picture, wrap up

    

11. 11 Cut into small pieces

    

12. 12 Flatten with hands

    

13. 13 Use a rolling pin to roll it into a thick crust with thin sides

    

14. 14 Or wrap it into a pattern

    

15. 15 Wrap it in the shape you like

    

16. 16 When cooking dumplings, wait until the water boils before throwing them in. After throwing them in, push them gently with a shovel. Don’t make the heat too high during the whole process. The dumplings made according to my recipe will not be overcooked and the skin will be very chewy

    

17. 17 The color of spinach juice is very beautiful, does it look like small cabbage

    

18. 18 Finished product

    

19. 19 Finished product

    

20. 20 Finished product