Steamed dumplings with willow leaves
By VicentaLakin
Recipe Recommendations
- flour 300 grams
- Chengfen 50 grams
- spinach appropriate amount
- rape appropriate amount
- meat appropriate amount
- peanut oil appropriate amount
- soy sauce appropriate amount
- garlic appropriate amount
- pepper powder appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- sugar appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Steamed dumplings with willow leaves
1
Blanch the rapeseed, remove the water, chop it up for later use, cut the meat into small pieces, add soy sauce to season, add chopped garlic and mix well, then add all the seasonings and mix well, finally add the rapeseed and mix well.
2
Mix the flour and orange flour and divide it into two portions. Add boiling spinach juice to form a green dough, and add boiling water to form a green dough. Leave the dough to leave for 15 minutes. The awakened dough is kneaded smoothly again.
3
Roll out the green dough into large rectangular pieces, rub the white dough into strips and place it on the green dough, roll it into a long strip, seal it and pinch it tightly, cut it into equal parts, take a portion of the skin rolled into an oval shape, and add the mixed filling.
4
Then squeeze one end tightly, pull the leather on the left, pull the leather on the right, and you can wrap it into a willow leaf shape.
5
After shaping, it looks very beautiful. Add water to the pot to boil, and add the steamed dumplings over medium heat for 6 minutes.
6
Liuye steamed dumplings, with the delicate green, allow you to enjoy the exquisite spring on the dining table.
7
There are so many fillings