Project Description

Jade Dumplings

 

At the dinner table of the northerners, even if there are a thousand dishes, the staple food must be dumplings. Now is Spring Festival, I shared jade dumplings with Chinese cabbage fillings. They have beautiful coats, nice taste and auspicious meaning.

For many Chinese, the Spring Festival is the only time for all family members to gather in the year, so the New Year’s Eve dinner is also a combination of various cuisines throughout the year. At the same time, many ingredients are given better meanings to bless for the new year.

For example, the word”fish” means there are leftover every year, and the word “Chinese Cabbage” means a hundred kinds of treatures because of similar pronunciation to ” Hundred Treasture” in Chinese language. Some Chinese business people  often put a  jade cabbage on table as the mascot which means riches. 

Chinese cabbage is a popular vegetable with extremely rich nutrition, and is rich in trace elements needed by the human body. There is a saying in China that “a hundred dishes are not as good as cabbage.” If eaten with meat, it will not only increase the taste of the meat, but also reduce nitrite in the meat.

The wrapper of jade dumpling is made of spinach juice, for green color coat on the top, just like one Chinese cabbage.  Chinese cabbage is also the main ingredients for the fillings. So this recipe I shared today can be  named veritable Chinese cabbage dumplings.

Ingredients

  • 525 gram pork fillings (Fat pork to lean  pork ratio 2: 8, if you don’t like fat, it is ok to just  use lean).
  • 200 gram spinach, make juice for the dough
  • 300 gram flour and  160 ml water, for the white dough
  • 300 gram flour and 160 ml spinach juice for the green dough
  • 580 gram Chinese cabbage, wash and chopped, squeeze out excess water
  • 10 gram ginger, chopped
  • 50 gram scallion, chopped
  • 5 tablespoon light soy sauce
  • 3 tablespoon oil
  • 1 teaspoon salt

Instructions

  1. Make 300 gram and 160 ml water into a white dough, cover with a cloth or pot lid,set aside for 20 minutes(water should be add slowly. )

2.Wash spinach, cun into sections, add to wall breaking machine, working for half minute, let it be the juice.

3.Make spinach juice and flour into a green dough, cover and set aside for 20 minutes

4.Take one part white dough and one part green dough, roll the green part , let it be Rectangular wrapper; make the white dough part into a cylinder,put  white cylinder on green rectangular.closure the green wrapper. Let them into a green and white cylinder.

5.Divide cylinder into multiple small cylinders, flatten it, and make them into wrappers with a rolling pin.

6.Add chopped pork to a big bowl, add chopped ginger, light soy sauce, chopped scallion, oil, salt, and stirring  untill mixed well.

7.Add chopped cabbage to pork fillings, stirring untill mixed well

8.Add  the right amount of stuffing on each dumpling wrapper ,fold the skin in half, and squeeze the edges , make about total 62 dumplings.

9.Boiled water, add dumplings, boil the dumplings until the dumplings bulge, about 7-8 minutes, fish out, turn off the heat.

10.Serve with the sauce.( it can be chilli paste; garlic chopped with vinegar; light soy sauce or others you love)

Jade Dumplings

Ingredients

  • 525 gram pork stuffing

  • 200 gram spinach, make juice for the dough

  • 300 gram flour and  160 ml water, for the white dough
  • 580 gram Chinese cabbage, wash and chopped, squeeze out excess water
  • 10 gram ginger, chopped
  • 50 gram scallion, chopped
  • 5 tablespoon light soy sauce
  • 3 tablespoon oil
  • 1 teaspoon salt

Instructions

  • Make 300 gram and 160 ml water into a white dough, cover with a cloth or pot lid,set aside for 20 minutes(water should be add slowly. )

  • Wash spinach, cun into sections, add to wall breaking machine, working for half minute, let it be the juice.

  • Make spinach juice and flour into a green dough, cover and set aside for 20 minutes

  • Take one part white dough and one part green dough, roll the green part , let it be Rectangular wrapper; make the white dough part into a cylinder,put  white cylinder on green rectangular.closure the green wrapper. Let them into a green and white cylinder.

  • Divide cylinder into multiple small cylinders, flatten it, and make them into wrappers with a rolling pin.

  • Add chopped pork to a big bowl, add chopped ginger, light soy sauce, chopped scallion, oil, salt, and stirring  untill mixed well.
  • 7.Add chopped cabbage to pork fillings, stirring untill mixed well

  • Add  the right amount of stuffing on each dumpling wrapper ,fold the skin in half, and squeeze the edges , make about total 62 dumplings.
  • Boiled water, add dumplings, boil the dumplings until the dumplings bulge, about 7-8 minutes, fish out, turn off the heat.

  • Boiled water, add dumplings, boil the dumplings until the dumplings bulge, about 7-8 minutes, fish out, turn off the heat.