Jade Cabbage Dumplings

Name: Jade Cabbage Dumplings
Total time: 3600 s
Yield: Serves 10 servings
Ingredients: 3 1/3 cups all-purpose flour (about 500 grams); 1 cup plus 1 tablespoon water (about 250 ml); 1 teaspoon salt (about 5 grams); 2 cups all-purpose flour (about 300 grams); 2/3 cup spinach juice (about 150 ml); 1/2 teaspoon salt (about 3 grams); 2.8 ounces spinach (about 80 grams); 2/3 cup water (about 150 ml); For the kimchi filling:; 10.5 ounces ground pork (about 300 grams); 1 1/3 pounds napa cabbage (about 600 grams); 2 tablespoons Korean kimchi seasoning powder; 1 teaspoon minced ginger (about 5 grams); 4 teaspoons soy sauce (about 20 grams); 4 teaspoons oyster sauce (about 20 grams); 1 teaspoon white pepper; 1 teaspoon sesame oil; 1 1/3 pounds Chinese chives (about 600 grams); 10.5 ounces ground pork (about 300 grams); 1 teaspoon minced ginger (about 5 grams); 4 teaspoons soy sauce (about 20 grams); 4 teaspoons oyster sauce (about 20 grams); 1 teaspoon black pepper; 1 teaspoon sesame oil

Oceanmommy Chen @karenchen_624

南投

Making dumplings together at home is the perfect family activity, especially when everyone helps out. Homemade two-tone dumpling wrappers make these dumplings even more beautiful and fun.

Oceanmommy Chen @karenchen_624

南投

Making dumplings together at home is the perfect family activity, especially when everyone helps out. Homemade two-tone dumpling wrappers make these dumplings even more beautiful and fun.

Saved

Ingredients

1 hour

Serves 10 servings

For the white dough:
3 1/3 cupsall-purpose flour (about 500 grams)
1 cupplus 1 tablespoon water (about 250 ml)
1 teaspoonsalt (about 5 grams)
For the spinach dough:
2 cupsall-purpose flour (about 300 grams)
2/3 cupspinach juice (about 150 ml)
1/2 teaspoonsalt (about 3 grams)
For the spinach juice:
2.8 ouncesspinach (about 80 grams)
2/3 cupwater (about 150 ml)
For the kimchi filling:
10.5 ouncesground pork (about 300 grams)
1 1/3 poundsnapa cabbage (about 600 grams)
2 tablespoonsKorean kimchi seasoning powder
1 teaspoonminced ginger (about 5 grams)
4 teaspoonssoy sauce (about 20 grams)
4 teaspoonsoyster sauce (about 20 grams)
1 teaspoonwhite pepper
1 teaspoonsesame oil
For the chive filling:
1 1/3 poundsChinese chives (about 600 grams)
10.5 ouncesground pork (about 300 grams)
1 teaspoonminced ginger (about 5 grams)
4 teaspoonssoy sauce (about 20 grams)
4 teaspoonsoyster sauce (about 20 grams)
1 teaspoonblack pepper
1 teaspoonsesame oil

Saved

Steps

1 hour

1

Blend the spinach with water in a blender until smooth. Add to the flour and knead into a dough. Divide into three portions of 5.3 ounces (150 grams) each and roll each into a rectangle.
2

Knead the white dough, then divide into three portions of 8.8 ounces (250 grams) each and roll each into a long strip.
3

Wrap the white dough inside the spinach dough. Divide into 0.5-ounce (15 grams) pieces, roll each into a round wrapper, and dust with flour to prevent sticking.
4

Mix the napa cabbage with 1 tablespoon salt and let sit for 3 minutes. Squeeze out excess water, then mix with the remaining filling ingredients. Finely chop the chives and mix with the other filling ingredients. Set aside.
5

Place a spoonful of filling onto a dumpling wrapper and fold to seal.
6

Bring a pot of water to a boil. Add the dumplings, stirring gently. When the water returns to a boil, add about 2 cups (500 ml) of cold water. When the dumplings float to the top, add another 2 cups (500 ml) of cold water, then immediately turn off the heat and remove the dumplings. Serve and enjoy.