Dumplings filled with baby bok choy, pork, and shrimp
2024-04-05 17:41:38 555
As the saying goes, it's better to lie down than to feel comfortable, and dumplings are better to eat. And the more you eat dumplings, the more you drink them, the better they taste, which shows how delicious the dumplings are! Dumplings are a staple food that we must eat during holidays and festivals. When guests come to our home, we also make dumplings. Today, this dumpling is made with fresh and tender spinach to make spinach juice, which is more nutritious than ordinary dumplings. Mix baby bok choy, pork, and shrimp to make dumpling filling. Wrap the green colored dumpling skin with delicious filling. The wrapped dumplings are emerald green in color, without breaking the skin or leaking the filling. They taste strong, fragrant, and smooth, with thin skin and large filling that is very delicious. Next, let's take a look at how this "Baby Cabbage, Pork, and Shrimp Dumplings" is made?
Details of ingredients
Technique
Steps to make Dumplings filled with baby bok choy, pork, and shrimp
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Firstly, we need to prepare all the ingredients needed to make this "Baby Cabbage Pork Shrimp Dumpling": 400g flour, 300g meat filling, 100g shrimp, 150g baby cabbage, 100g spinach, 30g scallions, 20g ginger, and 1 egg.![]()
2. First, clean the spinach and cut it into sections. Put it into a blender and add water. Stir until it turns into spinach juice. Pour the beaten spinach juice into flour, stir it with chopsticks until it becomes dough, then knead it into a smooth dough by hand. Cover it and let it sit on the side for about 30 minutes.![]()
3. Next, let's make dumpling filling: First, break open the baby bok choy and wash it in water. After controlling the moisture, put it on a cutting board and chop it into small pieces with a knife. Then, cut the scallions and ginger into small pieces. Put the meat filling into a cooking bowl, add chopped scallions and ginger, add 5ml of dark soy sauce, 5ml of oyster sauce, 10ml of light soy sauce, 10ml of cooking wine, 1g of salt, 5ml of sesame oil, and 1g of shisanxiang. Stir well and add an egg. Use chopsticks to stir in one direction until strong. Finally, add the shrimp and the previously chopped baby bok choy and stir well.![]()
4. Take out the kneaded dough and place it on the cutting board, knead it evenly with flour, and then use a knife to cut it into evenly sized large pieces. Then take a small pill and rub it into a long strip. Cut it into evenly sized small pills with a knife, and use a small rolling pin to roll the small pill into a round dumpling skin.![]()
5. Place the dumpling skin in the palm of your hand, add an appropriate amount of filling, pinch it and wrap it into dumplings. Then, wrap all the dumplings one by one. There are many ways to make dumplings, just follow your daily habits, and I won't explain them in detail here.![]()
6. Add an appropriate amount of drinking water to the soup pot and bring to a boil over high heat. After the water boils, add the dumplings. When the dumplings float, remove the lid and add some cold water. Continue to cover and cook, then boil again until the dumplings float. Then, add water again. When the dumplings float for the third time, turn off the heat and take out of the pot. You can start eating dumplings filled with fresh and fragrant baby bok choy, pork, and shrimp.
