Chinese cabbage, fungus, jade dumplings
Ingredients: salt,spinach,pakchoi,black fungus,meat,vegetable oil,MSG,sesame oil,onion,flour,pepper noodles,seafood soy sauce
Recipe Recommendations
- flour appropriate amount
- spinach a small handful
- pakchoi a small handful
- black fungus appropriate amount
- meat appropriate amount
- salt appropriate amount
- pepper noodles appropriate amount
- vegetable oil appropriate amount
- onion appropriate amount
- seafood soy sauce small amount
- MSG small amount
- sesame oil small amount
Steps for Chinese cabbage, fungus, jade dumplings
1
material drawing
2
Add salt, soy sauce, chopped green onion, pepper noodles, and vegetable oil to the meat filling and stir well (it is best to chop the meat filling yourself, I was lazy and bought ready-made ones)
3
Add chopped black fungus and stir well (black fungus soaked in advance)
4
Chop up the cabbage and don't put it in the meat filling for the time being
5
I don't have a juicer, so I use a soymilk maker to squeeze the washed and cut spinach into juice (add less water)
6
Filter the squeezed spinach
7
While pouring in the spinach juice, use chopsticks to stir the dough until it becomes fluffy, then knead it into a smooth dough, and leave it aside to wake for 20 minutes
8
At this time, add chopped cabbage to the meat filling, sprinkle with sesame oil, sprinkle with some MSG, and stir well
9
Kneak the awakened dough and cut it into doses
10
A rolling pin rolls the dough into a round dough with a thick middle and thin sides
11
Let's start making dumplings. After making them, put them in the pot and cook them and enjoy them (add some salt to the water in which the dumplings are cooked)