Hello everyone, this is Qiong
Today I will share with you the spinach and meat dumplings I made
Let's make the dough first
Add 2g of salt to 200g all-purpose flour to increase gluten
Then add 100g of water
Add the water to the flour slowly
Stir it into dough, then knead it into dough
Generally, when making dumpling dough, the ratio of flour to water is 2:1
The dough of dumpling is harder than baozi
But slightly softer than steamed bun dough
This is a medium to hard dough
After kneading into a dough, close the lid and let it relax for 10 minutes before kneading
Now we come to make the green dough
150g all-purpose flour with 2g salt
Then add the spinach puree prepared in advance
For how to make spinach puree, please watch the video I made before of spinach bun
Stir the same into dough, then knead it into dough
Also cover the lid and let it relax for 10 minutes
We use this time to prepare dumpling fillings
450g ground pork with salt, pepper and light soy sauce
There is less seasoning in the dumpling filling
The dumplings made this way are more delicious
Stir these flavors into the meat first
Then add 1 tablespoon of oil and mix it well
Then add 50g of green onion ginger water
The purpose of adding some water to the meat is also to make the dumpling filling more tender
And the dumplings are cooked with soup
Because the celery added later contains more water
So just add 50g of green onion ginger water here
After adding the green onion ginger water, stir vigorously with chopsticks
Let the meat completely absorb the water
Today I made dumplings with celery and pork stuffing
So prepare some chopped celery
Put the chopped celery into the cooking machine and break it
If you don't have a cooking machine, just chop it by hand
Add the chopped celery directly to the meat
I used less celery today, I didn’t pinch the water
If you add more celery to the dumpling filling
I suggest you squeeze the water in the celery slightly
Use chopsticks to stir quickly, you will feel no resistance when stirring
So that the softness and hardness of the dumpling filling is fine
Finally add a tablespoon of oil to lock the water in the dumpling filling
After the dumpling filling is done, you can put it in the refrigerator for later use
10 minutes later we take out the white dough and green dough respectively
Knead them smoothly
You will find that the dough is smooth after a few kneading
Put the lid on and let it continue to rest for 10 minutes
Similarly, the kneaded green dough is also covered with a lid to let it continue to relax
Take out the dough after 10 minutes
At this time the dough is already very soft
Sprinkle a little dry flour on the cutting board and rub it into a strip
If it is not easy to rub, you can pinch it with your hands
Knead the white dough and put it aside
Take out the green dough and knead it into a strip as long as the white dough
Squash it with your hands first
Then use a rolling pin to make it wider
Let this green dough wrap the white dough
After rolling, spray some water on the surface
Then put the white dough on top of the green dough and wrap it
Roll it up tight, try not to leave any gaps inside
Rub it a little, then divide into 2 parts
After dividing it, continue to rub it for a longer
Take out a portion of the dough and divide it into equal portions
Sprinkle some flour on it and rub it slightly
Flatten and squeeze into a circle
The next step is to roll the dumpling wrappers
Roll out into round dough pieces with a thick middle and thin sides
The next step is to make dumplings
Put the stuffing in the middle and flatten it
Fold it in half first, squeeze it in the middle
Then squeeze it tightly with two hands
Such a dumpling is ready, is it like a small cabbage?
I’ll pack one more, you see how I pinch it
This method of making dumplings is very simple, just pinch it
All the dumplings are wrapped and placed on the chopping board
The water should be boiled when you put the dumplings in
After the dumplings are in the pot, use a spoon to gently stir along the bottom of the pot
This can prevent sticking to the bottom of the pot
Put the lid on and bring it to a boil
Open the lid after boiling and add some cold water
Then open the lid and cook, add some cold water after boiling
After adding cold water 3 times, the dumplings are almost cooked
This time we turn off the fire
Finally add some cold water
The dumpling wrapper is more chewy
Put it out of the pot and serve it with dipping sauce.
The spinach and meat dumplings made in this way are both good-looking and delicious
You can change the filling to other flavors
Cabbage pork, or leek shrimp, beef, lamb can be
Chinese cuisine is extensive and profound, and there are hundreds of kinds of dumplings
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I’m Qiong, see you next time