How to make cabbage (Baicai) dumplings

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  1.Wash spinach

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  2. Chop it into pieces, add a small amount of cold water and use a food processor to make a paste.

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  3. Filter, because the juice is too thick, press it with a spoon.

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  4. Divide the flour into two parts (green spinach juice and one part of flour Mix, mix the other part of flour with warm water)

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  5.Knead them separately.Smooth dough, cover with wet gauze and let rest for 30 minutes.

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  6. Prepare the meat filling at this time: soak the mushrooms in advance and wash other materials..

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  7.Chop all the materials separately



8. Add salt, light soy sauce, pepper, cooking wine, sesame oil, allspice, then add an egg and mix well.

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  9. Take out the dough, first roll the white dough into a long strip, and then Roll the green dough into a long shape and roll it into a dough about 10 cm wide

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  10.Put the white Place the dough on top of the green dough

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  11. Roll up and cut off the excess green side.Gently pinch the noodles so that the green and white are closely connected.

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  12.Cut into small doughs of even size and sprinkle with flour to make small doughs.Don't stick to each other.

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  13.Roll into dough

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  14.Put the meat filling in the middle of the dough

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  15. Fold in half, pinch in the middle, push the right side inward, and pinch tightly.

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  16. Push the left side in with your thumb and pinch it tightly (pinch it out like this) The dumplings have smaller ears and are more beautiful)

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  17.Put the dumpling into your left thumb and between the index fingers

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  18.The right hand also uses the same movement, with the index fingers of both hands Pinch and squeeze with your thumbs

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  19.It’s done.

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  20.This is raw and can be fried, boiled or steamed.You can eat whatever you want!