Jade Cabbage Dumplings

2024-04-05 06:41:47 2469

On New Year's Eve, I definitely eat dumplings, and my family is no exception. Usually, we have a reunion dinner after 30, and while watching the Spring Festival Gala, our family sits around the table chatting and making dumplings. When it's almost 12 o'clock, we go cook and listen to the sound of firecrackers outside while eating dumplings. This year, I plan to make jade cabbage dumplings that symbolize wealth. I have made this dumpling once, but I used matcha powder which did not work well. The matcha powder I bought was not green enough and turned yellow, so today I don't need matcha powder anymore. I will try using spinach puree and noodles instead. If I were to say that going online is really beneficial, I have learned a lot of delicious food, and this jade cabbage dumplings is one of them. As soon as I saw someone else making them, I was attracted and I must try them out myself. Remember when I saw someone else making them so beautifully, I was still thinking if it was true? Is it the modified color? Natural colors tend to fade when cooked, so I tried it out with a try and see attitude. I didn't expect the effect to be really good after cooking, with only a slight drop in color, but still green. I am really happy and finally succeeded. The top green and bottom white really look like jadeite cabbage!

Details of ingredients

Pork filling400g
flour500g
Amaranth300g
Clear water190g
spinach 100g

Technique

difficultySimple
workmanshipcook
tastesalty and savory
timeThree hours

Steps to make Jade Cabbage Dumplings

First, use 300 grams of flour and 150 grams of water to cook in a chef's machine for 5 minutes.
2. Remove the old roots of spinach and wash them clean, then separate the leaves and stems.
3. Add 40 grams of spinach leaves and water to a cup, and use a handheld blender to make spinach puree.
4. Then, add 200 grams of flour and 110 grams of spinach puree and let the chef machine cook for 5 minutes.
5. Divide two pieces of dough into open bowls and cover with a damp cloth. Wake up for one hour.
6. Mix the minced meat with chopped scallions, ginger, soy sauce, sesame oil, and monosodium glutamate in one direction and stir vigorously.
7. The blanched wild amaranth stored in summer is taken out of the refrigerator and thawed. After cleaning and drying, it is chopped into small pieces on a cutting board for later use.
Before making dumplings, put the chopped amaranth into the meat filling, then add salt and stir well.
After the dough wakes up, use a noodle machine to press the green piece of dough into long strips, then rub the white dough into long strips and place them on the green dough skin. Use the green dough skin to roll up the white dough stick.
10. Cut into equal sized tablets.
11. After flattening, use a rolling pin to roll out the dumpling skin
12. Wrap in the filling, with green on top and white on the bottom, which sounds a bit like jadeite cabbage, right?
13. Then put it into a boiling water pot and cook it until it's cooked. Take it out and eat it.