Jade Cabbage Dumplings

Overview

This is a jade cabbage steamed dumpling filled with pork and fungus. That morning, Bao didn't like to eat, so he drank some cereal rice cereal, thinking of making something new for lunch to coax him to eat more. I have always had a habit of taking a few pictures before the food is served. When Xiaobao turned around and saw me bringing out a plate of cabbage dumplings from the kitchen, his little eyes immediately lit up and he hurried over after me, urging me to take pictures quickly. After I finished taking the pictures, the dumplings were at the right temperature. When it was suitable, he watched his left and right hands working at the same time, opening his mouth so wide, and eating quickly. At this time, his brother came over. When Bao saw his big brother, he picked up the plate and ran away. Hahaha, this little kid is so petty, for fear that his big brother will eat it.

Tags

• staple food
• home cooking
• old man
• dumplings
• lunch
• banquet
• chengmian
• cooking wine
• corn starch
• fungus
• ginger powder
• lard
• peanut oil
• pork stuffing
• spinach
• thirteen incense
• boiling water
• minced green onion
• salt
• soy sauce

Ingredients

Steps

1. 1 Add minced onion, ginger, thirteen spices, salt, soy sauce, cooking wine, peanut oil, and a little water to the pork filling

   

2. 2 Stir clockwise

   

3. 3 Fungus chopped

   

4. 4 Add to the meat filling and stir clockwise

   

5. 5 Wash the spinach and blanch it in a pot of boiling water to remove the oxalic acid

   

6. 6 Use a juicer to extract juice

   

7. 7 Mix the noodles and cornstarch evenly, divide into two portions, add boiling water and boiled spinach juice respectively and blanch until flocculent

   

8. 8 Knead evenly

   

9. 9 Knead in lard

   

10. 10 Knead until completely smooth and smooth

    

11. 11 Roll the two types of dough into long strips

    

12. 12 Cut into small pieces and flatten

    

13. 13 Make a hole in the middle of the green, press the white dough on it, and roll out the dough

    

14. 14 Take one side of skin and put filling in the middle

    

15. 15 Pinch out 5 corners

    

16. 16 Pinch the corners thinly and press out the texture of the cabbage. Push the bottom of the leaves upwards and close the five leaves toward the middle. The cabbage dumplings are ready

    

17. 17 Fill the outer barrel of the pastry machine with water, place carrot slices on the drawer, and place the cabbage dumplings on the carrot slices along with the package

    

18. 18 Steam for ten minutes after the water boils (the steaming time can be extended appropriately if the dumplings are large)

    

19. 19 The steamed cabbage dumplings are crystal clear and especially chewy. They are best eaten while they are hot!

    

20. 20 The jade cabbage dumplings are ready. The spinach juice we added is not as beautiful as the one with coloring, but food should also be healthy. Our cabbage dumplings are more natural!

    

21. 21 Finished product picture!

    

22. 22 Finished product picture!

    

23. 23 Finished product picture!

    

24. 24 Finished product picture!