Inputs: 400 grams of pork, two or three leaves of cabbage, three spinach, one green onion, one egg, two tablespoons of soy sauce, three or four tablespoons of cooked peanut oil, a little sesame oil, salt, flour.
The specific method:
1, we first come to the pasta, dumpling noodles must be made in advance, and let it relax for a period of time before use. Spinach a few, choose off the yellow leaves, wash and cut into pieces.
2, with a cooking machine or your home other high-end cooker to spinach with a little water and a little salt into spinach juice, I hit the fine, no filter. If you beat the vegetable juice is relatively rough, be sure to filter it, take the juice to use.
3, with spinach juice and flour, and a green dough; and then a white dough of the same size, put into a food bag to prevent air-drying, let it rest, let it relax some time.
4, the noodles and good, and then mix the filling. Pork stuffing, I use lean meat, you can also use two fat eight lean or a fat nine lean, add soy sauce, a little salt, mix well, marinate for a few moments to let it into a bottom flavor, and at the same time by the way on the bottom of a color.
5, and then add eggs, eggs here play a tender role.
6, after the egg is added, you need to use chopsticks to keep stirring in the same direction, until the meat mixture to eat all the eggs, the meat mixture becomes very sticky.
7, a little cabbage, wash and chop. If you put a lot of cabbage, you need to squeeze out some water after chopping, but if you put only a little cabbage like me, you need to omit the process of squeezing out the water, firstly, so as not to lose the nutrients of the cabbage, and secondly, in order to moisturize the meat stuffing.
8, put the chopped cabbage into the meat mixture, mix well, and then put the chopped green onions.
9, mix well, pour cooked peanut oil, mix well, and then sprinkle a little salt, add sesame oil, and finally mix well again.
10, the green dough organized into a rectangle, rolled out, white dough on the board roll long, placed on the green dough, as shown.
11: Wrap the green dough around the white dough, pinch the interface, and roll it into a long strip of even thickness, as shown.
12: Cut the dumplings into uniform sizes.
13: Roll out the dumpling skins individually, using a bit of dry flour to prevent them from sticking.
14: Finish wrapping all the dumplings, don't you think it's very beautiful and appetizing?
15: Boil water, add a little salt and cook the dumplings.
16. Look, isn't the color of the cooked dumplings especially beautiful? There is almost no discoloration, and anyone who sees such nice-looking dumplings will eat one more bowl.
17. But do you see the secret to keeping the dumplings from changing color? If you don't, read on for tips.
1, spinach before beating juice, blanching is the best, I omit this step, the beat. Because spinach contains high oxalic acid, blanching can be removed.
2, spinach in the juice, be sure to add a little salt into it, salt has a good role in fixing the color.
3, dumplings in the pot before, but also to add a little salt in the water, the same is to fix the color, to prevent the dumpling skin in the green part of the discoloration is too ugly.
4, my watchword is to tell you, you must pay more attention when making this dumpling!