Feicui cabbage dumplings(fei cui bai cai jiao zi )

Feicui cabbage dumplings

Introduction:

"New Year's Eve is sure to eat dumplings, and my family is no exception. We usually have a reunion dinner of 30, and then watch the Spring Festival Gala while the family members sit around the table, talking and laughing, making dumplings. When it's almost 12 o'clock, we go to cook, and listen to the sound of firecrackers outside while eating dumplings. This year, I plan to make the feicui cabbage dumpling, which is the symbol of Baicai. I once made this dumpling with Matcha powder. The effect was not good. The Matcha powder I bought was not green enough and turned yellow. So today I don't need Matcha powder. I'll try it with spinach paste and noodles instead. It's really good to go online. I've learned a lot about delicious food. This jade cabbage dumpling is one of them. As soon as I see what others do, I'm attracted. I must try it on my own. I remember when I saw how beautiful others do, I still wonder if it's true? Is it a modified color? As soon as the natural color is cooked, I love to fade, so this time I do it with a try attitude. I didn't expect that after cooking, the effect is really good. I lost a little bit of color, but it's still green. I'm really happy that I finally succeeded. It's green and white. It's really like emerald cabbage! "

Production steps:

Step 1: first, use 300 grams of flour and 150 grams of water for 5 minutes.

Step 2: remove the old roots of spinach, wash them, and then separate the leaves and stems.

Step 3: put the spinach leaves and 40 grams of water in the cup, and use the hand-held cooking machine to make spinach puree.

Step 4: then use 200g flour and 110g spinach puree to live for 5 minutes.

Step 5: divide the two pieces of dough into open pots and cover with wet cloth to wake up for one hour.

Step 6: add onion, ginger, sesame oil and monosodium glutamate to the minced meat and stir in one direction.

Step 7: take the boiled amaranth stored in summer out of the refrigerator, thaw it, clean it, dry it, put it on the chopping board and chop it into powder.

Step 8: before making dumplings, put the chopped amaranth into the meat stuffing, and then mix with salt.

Step 9: after the dough wakes up, use the noodle machine to press the green dough into long pieces, then rub the white dough into long strips, put them on the green dough, and roll up the white dough stick with the green dough.

Step 10: cut into equal sized tablets.

Step 11: press flat and roll it into dumpling skin

Step 12: pack in the stuffing, green on the top and white on the bottom, a bit like the meaning of emerald cabbage, right?

Step 13: then put it into a boiling water pan and cook it.

Materials required:

Pork stuffing: 400g

Flour: 500g

Onion and ginger powder: appropriate amount

Amaranth: 300g

Water: 190g

Spinach leaf: 100g

Soy sauce: moderate

Sesame oil: appropriate amount

MSG: right amount

Salt: right amount

Note: before making dumplings, you must add salt to mix the stuffing, otherwise it will be difficult to make dumplings.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Fei Cui Bai Cai Jiao Zi