Health benefits
Green onions: detoxify
Spinach: stop bleeding
Pepper: nourish blood, protect teeth, protect bones
Ingredients
Pork front leg meat (half a catty ) | Green onions ( Two big trees ) |
| Spinach ( Small bundle ) | Four ( Appropriate amount ) |
Ginger ( One piece ) | Salt ( appropriate amount ) |
Light soy sauce (appropriate amount) | Dark soy sauce ( appropriate amount ) |
Cooking wine ( Appropriate amount ) | Five-spice powder ( Appropriate amount ) |
Pepper ( appropriate amount ) | |
Oyster sauce ( appropriate amount ) | Sesame oil ( Appropriate amount ) |
Dumpling vinegar ( Appropriate amount ) |
How to make cabbage (Baicai) dumplings
1.Wash the spinach and cut into sections
2.Extract spinach juice
3.Make noodles with spinach juice, first stir into noodles with chopsticks
4. Knead the dough with your hands into a smooth dough, cover it with plastic wrap and wait for it to rise
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5.Make the white dough in the same way
6.Cover the white dough with plastic wrap and wait for it to rise
7. Chop pork into minced meat
8. Chop the onion and ginger into pieces
9.Add the filling: put the minced onion, ginger and minced meat in a basin, add salt and light soy sauce.Cooking wine, oyster sauce, five-spice powder, pepper, sesame oil and MSG, use chopsticks to stir in one direction and stir vigorously.
10.Prepared dumpling filling
11.After waking up Knead into smooth dough
12.Take a portion of the green dough and roll it into a large sheet.Take a small portion of the white dough and roll it into a round strip and place it in the middle of the green dough piece
13.Wrap the white noodles with green noodles, cut off the excess green noodles, and pinch the cuts of the green noodles with your hands to prevent them from loosening
14.Cut into small pieces of appropriate size and flatten them one by one
15.Roll out the dumpling skin into a thick center and thin periphery
16.Take a dumpling skin, put an appropriate amount of filling in the middle, pinch the middle first
17. Push the middle of both ends inward and pinch them all
18.Put the dumpling on the index fingers of both hands and tuck it in with both hands, and a cute little cabbage dumpling is ready
19.Wrap other dumplings in the same way
20.The finished product is beautiful
21.Start cooking the dumplings : Add cold water twice while the water is boiling to cook the dumplings, and boil the pot three times before the dumplings float.
22. Serve on a plate and eat, and prepare a small plate for some Dumplings are more delicious when dipped in vinegar!
Tips
I like to make the dough a little firmer, so that the dumplings will taste strong; the filling of the dumplings can be adjusted according to your own preferences.
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