How to make green and white skin dumplings

Ingredients preparation: appropriate amount of small green vegetables, food processor

Step 1: Wash the green small green vegetables, chop into pieces and put them into cooking In the machine, add 250g of water, start the food processor, and beat into a thick vegetable juice; in addition to baby greens, other green vegetables can also be used to make vegetable juice.

Step 2: Put the beaten vegetable juice into a small basin, add 500g of flour, knead it into a dough, cover it with plastic wrap and let it sit for 15 minutes, then knead it into a smooth and soft dough, and knead it into a long dough. The amount of flour can be adjusted appropriately according to the softness of the dough. The softness of the kneaded dough should be just right so that the rolled out dumpling wrappers will not break easily.

Step 3: Cut the rolled noodles into small sections, sprinkle with dry flour to prevent sticking, flatten them along the cut surface, and then use a rolling pin to roll them into dumpling wrappers. The rolled out dumpling wrappers will be round and thin on all sides. Slightly thicker in the middle. The green dumpling wrappers are ready and ready to go. As for white dumpling wrappers, as long as you don't add vegetable juice when mixing the noodles. To make green and white dumpling wrappers, when rolling out the wrappers, just take a small amount of the green and white noodles and roll them together.

Step 4: Make dumpling fillings again. First peel the pork, wash it, cut it into small pieces, and grind it into mince. Personal experience: Nowadays, everyone doesn’t like to eat fatty meat, so the pork they choose is generally leaner. The stuffing made with fatty meat will be more fragrant, as long as it's not too fatty.

Step 5: Wash and chop the cabbage, put it in a small basin, add a spoonful of salt, mix well, and marinate for 5 minutes. The cabbage itself has enough water, and the water will quickly come out after adding salt. , then squeeze out the excess water from the pickled cabbage and set aside.

Step 6: Remove the stems of the mushrooms, wash them and chop them into small pieces for later use. Put the meat filling in a small pot, add light soy sauce, oyster sauce, ginger powder, and five-spice powder, and stir vigorously in one direction. The mixed meat filling will be more sticky.

Step 7: Put the cabbage and shiitake mushrooms that have been squeezed out of the water into the meat filling basin, and continue to stir in one direction. If you feel that the saltiness is not enough, you can add more salt. But pay attention to the dosage, because the light soy sauce and oyster sauce in the meat filling are salty, and the cabbage pickled with salt will also be salty. After stirring evenly, the dumpling filling is ready.

We take a green dumpling wrapper and wrap it with filling. Similarly, we wrap the white dumpling wrapper with filling. Finally, the green and white skin dumplings are ready.