Method of crystal pictographic Chinese cabbage steamed dumplings

1. Ingredients

Ingredients: 61g of dried corn flour, 151g of pork stuffing

Accessories: 51g of dried bean curd, 15g of black fungus, 15g of corn starch

Seasoning: 3/4 teaspoon of salt, 1 teaspoon of soy sauce, 1/4 teaspoon of monosodium glutamate, etc. Appropriate amount of spinach (juice)

2. Practice

1. Put the dried noodles and corn starch into a large bowl, add boiling water and stir evenly

2. Put the scalded flour on the chopping board and rub it evenly by hand

3. Add lard to the dough

4. Knead it evenly by hand again

5. Divide the dough into 2 equal parts, one of which. Chopped onion and ginger

7. Add soy sauce, cooking wine, yellow wine, pepper, white sugar, monosodium glutamate and chopped onion and ginger into the meat stuffing, stir until strong

8. Add dried bean curd and diced black fungus

9. Add sesame oil and stir evenly

11. Rub the dough into strips, and divide them into 8 equal pieces. Poke a hole in the middle

12, put in the rounded white powder

13, press the two-color powder flat

14, roll it into a dumpling wrapper

15, put the prepared stuffing in the middle of a dumpling wrapper

16, knead the edges into a pentagonal shape

17, and then pinch the edges of the pentagonal shape tightly < The remaining four edges are made

19 in turn, and then reshaped

21. All Chinese cabbage-type jiaozi green bodies are made

21. Carrots are peeled and sliced, boiled in a steamer and placed on a steamer, and then jiaozi green bodies are placed on carrot slices

22, covered with medium heat and steamed for 5 minutes.