Emerald Cabbage Dumplings

My little niece likes to eat and loves to eat the most, so I started tossing and tossing non-stop... Apart from the busy life, food brings me sincere joy and satisfaction. I will always The most beautiful appearance of the food is presented, and the most wonderful flavor is concocted. To borrow the words of the baby: "My aunt is a super chef!"😘😘😘

material  :

500g spinach

160g spinach juice

Dumpling flour (or high-gluten flour)

300 grams (spinach dough)

150 grams of water

Dumpling flour (or high-gluten flour)

300 grams (white dough)

The practice of emerald cabbage dumplings :

Wash spinach (in order to prevent pesticide residues, first wash the mud and sand, add baking soda and soak for about 10 minutes, and then rinse with water)

step 1:

Put it in boiling water and blanch it for about 2 minutes (Spinach contains oxalic acid, which not only gives spinach an astringent taste, but also combines with calcium in food to produce insoluble calcium oxalate, which affects the body’s calcium Absorption. Especially if children often eat spinach with oxalic acid, it may cause calcium deficiency. Put the spinach in boiling water, and about 80% of the oxalic acid is dissolved in the water, which can reduce the destructive effect of oxalic acid).

Step 2:

Take out the spinach and cut it into sections, put it in a food processor, add a small amount of water to squeeze it into juice, filter the spinach juice with a strainer, and leave the spinach juice. (About why the color of the dumplings is so beautiful? Why are the cooked dumplings still so beautiful? There are too many people asking this question! There is only one way: the concentration of the spinach juice must be strong enough. This step is very ugly. If you use a cooking machine to fetch the juice, you need to filter it, if you use a wall-breaking machine, you can directly mix the noodles after mixing finely)

 Step 3:

One part of flour is added with spinach juice to make green noodles, and one part of flour is added with water to make white noodles.

Step 4:

The high-value dough is OK, cover it with plastic wrap or damp towel and let it stand for about 15 minutes to wake up (the spinach juice must be thicker to have such a colored dough)

Step 5:

Remarks: This dough is made by mixing spinach with a wall-breaking machine and adding water when making noodles (no P picture, beautiful! It feels darker and more beautiful than the dough made by a cooking machine) , Everyone can try).

Step 6:

Knead into two long strips (the white strip is slightly thinner)

 Step 7

Roll out the green one, wrap the white one, and align the seals.

Step 8

Cut into ingredients.

Step 9

The skin on the side of the Bai Lai dumplings is slightly rolled out.

Step 10

Made different fillings

Step 11

Mushroom and cabbage beef filling

 Step 12

Beef Stuffed Mushrooms and Shepherd's Purse

 Step 13

Put the filling in the middle of the dumpling wrapper

Step 14

Fold it in half, gently squeeze the thumb and index finger of both hands in the middle, and the cabbage dumpling is successful.

Step 15

Cabbage meets a bumper year! Cabbage = Hundreds of wealth, meaning auspicious 😘

 Step 16

Spread a layer of fresh-keeping steamed buns or fresh-keeping bags under the freezer drawer of the refrigerator, and then unfold the dumplings one by one. After about 5 hours (I usually leave it overnight), then put it in a fresh-keeping bag. It is very convenient to take out and cook when you usually eat.

 Step 17

The cooked dumplings are very appetizing when you look at them.

Step 18

Meimeida Beef Hundred Treasure Dumplings, start to eat! 😋😋😜

 Step 19

I made fried dumplings, the color, smell and taste are all right, and I gave him an auspicious name: Jin Yu Man Tang 😜

Step 20

Key addition: Some kitchen friends have feedback, why the color of the dumplings made is not green enough? And after it's cooked, it becomes yellowish and grass green? So I optimized the recipe again. After the spinach has been drenched, squeeze out the water.

Step 21

Put 150 grams of spinach squeezed out of water into the wall breaker, and add 100 grams of water.

Step 22

Stir until there are no particles to make the noodles. The color of the dumpling wrapper is the color you want.

Tips :

1. When making noodles, there is a ratio of water to noodles. Usually the ratio of noodles to water is 2:1, and it is best to use cold water. The live noodles should be awake and awake. It is best to knead a few times in the middle and wake up after kneading. . The cooked dumplings taste good in this way.

2. If making steamed dumplings, use warm water to mix the noodles.