Steamed dumplings with hot noodles and cabbage(hua kai fu gui tang mian bai cai zheng jiao )

Steamed dumplings with hot noodles and cabbage

Introduction:

"It's delicious but dumplings. The reason why dumplings are charming is not only its taste, but also its changeable shape. As long as you use your heart a little, you can change different shapes in your hands, which makes the original plain dumplings energetic."

Production steps:

Step 1: add proper amount of cooked vegetable oil into the meat stuffing and mix well.

Step 2: stir until the meat and oil are completely blended.

Step 3: add onion and ginger powder, salt, chicken essence, five spice powder, sesame oil, a little sufu, mix well, put aside to make it taste.

Step 4: wash the cabbage and chop it into powder.

Step 5: squeeze the water and put it into the meat.

Step 6: mix well and set aside.

Step 7: wash the spinach and put it into the blender to make the juice.

Step 8: filter and reserve the green juice.

Step 9: take 2 / 3 of the flour and add appropriate amount of boiling water. Stir with water until there is no dry flour.

Step 10: knead into dough and set aside.

Step 11: bring the spinach juice to a boil, take the right amount of spinach juice and pour it into the remaining 1 / 3 flour. Stir the spinach juice until there is no dry flour.

Step 12: knead into dough.

Step 13: cover two dough with plastic wrap and let stand for 20 minutes.

Step 14: roll the green dough into pieces.

Step 15: wrap the white dough.

Step 16: rounding up.

Step 17: rub long strips.

Step 18: cut into small pieces with a knife.

Step 19: sprinkle flour on the chopping board, roll the preparation into skin, and then add cabbage stuffing.

Step 20: close the four sides by hand.

Step 21: squeeze into flowers again.

Step 22: put into the drawer, put into the boiling water pot, steam over high heat for 15 minutes.

Materials required:

Dumpling powder: 300g

Cabbage: 400g

Pork stuffing: 200g

Spinach: 150g

Boiled water: appropriate amount

Ginger powder: appropriate amount

Scallion: right amount

Salt: right amount

Chicken essence: appropriate amount

Cooked vegetable oil: appropriate amount

Sesame oil: appropriate amount

Sufu: moderate amount

Five spice powder: appropriate amount

Note: Tips: the cabbage is easy to get water after being chopped, you can put the right amount of salt to marinate out the water, and then squeeze dry in the operation, but the salt in the meat should be reduced appropriately. When the dough is rolled into strips, don't rub it too thin. If it is too thin, the green edge of the dumpling skin is not obvious, which affects the appearance.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hua Kai Fu Gui Tang Mian Bai Cai Zheng Jiao