How to make Baicai Dumplings

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  1.Add a little salt to the cabbage and chop into fillings

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  2.Squeeze out the excess water from the cabbage with your hands and put it into a basin

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  3.Add scallions and ginger to the pork and mince it into minced meat

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  4.Put the meat filling into the cabbage filling, Add dark soy sauce, light soy sauce, peanut oil, pepper powder, and salt

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  5.Mix well

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  6. Wash the spinach and put it into a food processor.Add a little water to make spinach juice.It is best to use Original juice machine, the color is better

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  7.Put flour in a basin, pour in spinach juice and stir Into a flocculent shape

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  8.Knead the dough into a dough.Use the same method to knead a piece of white dough with water.The white dough Twice as much as green dough.Cover with plastic wrap and leave for 20 minutes

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  9. Knead the dough again until smooth, preferably more Knead for a while.

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  10.Take two kinds of dough and roll them into long strips respectively.The dough ratio is 2:1

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  11. Roll out the green strip into a dough piece, the width is to cover the white dough

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  12. Brush the green dough with a little water and put a white strip on it

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  13.Wrap the green dough completely, and roll it a few more times on the chopping board to completely integrate the two doughs

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  14.Crush it into small pieces with your hands, or cut it with a knife

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  15.Sprinkle dry powder and roll into a round shape

• 16.Press flat, pay attention to the cut side facing up when pressing

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  17.Roll out the dumpling wrapper, the diameter is about the same as the width of your hand

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  18.Take a piece of dumpling skin, Add appropriate amount of dumpling filling

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  19.Pinch in the middle

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  20.Press the bottom with the middle fingers of both hands, pinch the thumb and index finger at the same time, and a dumpling is ready.If you don’t know how, you can go to my homepage to watch the video.menu.

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  21.Wrap all the dumplings in turn

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  22. Add water to the pot and bring to a boil.After the water boils, add the dumplings and use a shovel to lift the dumplings up to avoid sticking to the bottom of the pot

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  23.After the dumplings are boiled, pour half a bowl of cold water and continue to boil

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  24.When all the dumplings float, they are ready to be taken out of the pot

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  25.It’s ready to eat