Jade dumplings
By DennisHarris
Ingredients: chicken essence
Recipe Recommendations
- salty and fresh
- cook
- several hours
- ordinary
Steps for Jade dumplings
1
Wash the pork half a day in advance, cut into small pieces; chop the green onions and ginger. Stir fresh shrimp into the chopped meat, then add 1 spoonful of salt, chopped ginger, chopped green onion, soy sauce, pepper powder (pepper water can also be used), pepper powder, chicken essence, monosodium glutamate, and cooked peanut oil 50 grams and mix well.
2
Chop leeks and set aside.
3
Wash and chop the cabbage. Grab a little salt and kill it with water.
4
Squeeze the water from the cabbage slightly, put it into the leeks, add cooked peanut oil, mix well, add salt, and then mix well. Then add the well-flavored meat filling, add a proper amount of chicken essence and MSG, and stir well.
5
Wash the spinach, blanch it in water, and then drain it in cold water.
6
Use a cooking machine to fluff it.
7
Put the flour into a basin, add a small spoonful of salt, and pour in the minced spinach. Pour a little cold water into the container containing the minced spinach, and slowly add it into the flour several times. While adding, stir it with chopsticks to form a ball. There can be a little dry powder left on the bottom of the basin.
8
Knead the flour into dough. After waking for ten minutes, continue to knead into a smooth dough, place it in a basin, cover and wake for another 20 minutes.
9
After the dough wakes up, cut out a piece, take it out and rub it into strips.
10
Use a knife to cut the strips into doses, cut one first, roll it up half a turn and cut it again, then roll it back and cut again, and so on.
11
Sprinkle with dry powder and flatten the mixture with your hands.
12
Use a rolling pin to roll out the dumpling skins with a slightly thicker middle and thin four sides.
13
Put the right amount of stuffing into the dumpling skin
14
Fold in half and pinch the skin in the middle.
15
Use your left and right index fingers to hold the left and right edges of the dumplings respectively, squeeze and squeeze slightly into the middle, and the dumplings are ready.
16
After the pot of water is boiled, add a spoonful of salt, and then slowly put the dumplings into the pot. During the cooking process, use a spoon to gently push the water along the edge of the pan, allowing the rotation of the water to drive the dumplings. In this way, the dumplings will not stick to the bottom of the pot and will not be easy to rot.
17
Cover, after the dumplings are boiled, pour a small bowl of cold water in it, and then cover. Repeat this three times, that is,"three o'clock and three times."
18
After boiling for the third time, pour a small bowl of cold water to serve the dumplings