Steamed dumplings with steamed noodles and cabbage
By LoySchulist
It's better than dumplings. The reason why dumplings are charming is not just their taste, but also their ever-changing shape. A small dough can be transformed into different shapes in your hands with a little attention, making the originally bland dumplings also become vibrant.
Recipe Recommendations
- dumpling flour 300 grams
- cabbage 400 grams
- pork stuffing 200 grams
- spinach 150 grams
- boiling water appropriate amount
- ginger appropriate amount
- onion appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- SUFU appropriate amount
- spiced powder appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Steamed dumplings with steamed noodles and cabbage
1
Add appropriate amount of cooked vegetable oil to the meat filling and stir well.
2
Stir until meat filling and oil are completely blended.
3
Add chopped green onion and ginger, salt, chicken essence, five-spice powder, sesame oil, and a little fermented bean curd and mix well, set aside to add flavor.
4
Wash the cabbage and chop it into powder.
5
Squeeze dry and add into the meat filling.
6
Mix well and set aside.
7
Wash the spinach and place it in a blender and stir until juice.
8
Filter and leave green juice for later use.
9
Take 2/3 of the flour and add appropriate amount of boiling water, stir while adding water, until there is no dry flour.
10
Knead into dough and set aside.
11
Bring the spinach juice to a boil, pour appropriate amount of the spinach juice into the remaining 1/3 of the flour, also add the vegetable juice and stir until there is no dry flour.
12
Knead into dough.
13
Cover the two dough with plastic wrap and soak for 20 minutes.
14
Then roll out the green dough into slices.
15
Wrap the white dough.
16
Close and round.
17
Rub into long strips.
18
Cut into small doses with a knife.
19
Sprinkle flour on the chopping board, roll out the dough into skin, and add the cabbage filling.
20
Close the four sides with your hands.
21
Squeeze it into a flower shape.
22
Put in the steamer, put it into a boiling water pot, and steam for 15 minutes over high heat.Steamed dumplings with steamed noodles and cabbage Make Tips
Intimate tip: The cabbage will easily come out of water after being chopped. You can add a proper amount of salt to marinate it to remove the water, and then squeeze it dry for operation, but the salt in the meat filling should be appropriately reduced. Don't rub the dough too thin when rolling it into strips. The green edge of the dumpling skin rolled out too thin will not be obvious, which will affect the appearance.