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Dumpling with Chinese Cabbage Stuffing

  • Difficulty

    advanced

  • Serves

    4

  • Preparation time

    45min

  • Total time

    1h 25min

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Ingredients

  • Ingredients for dumpling wrapper
  • Medium gluten flour
    500g
  • Spinach juice
    125g
  • Water
    250g
  • Salt
    1 teaspoon
  • Dumpling stuffing
  • White pepper powder
    1 teaspoon
  • Oyster sauce
    20g
  • Light soy sauce
    10g
  • Dark soy sauce
    5g
  • Sesame oil
    15g
  • Five-spice powder
    1 teaspoon
  • Salt
    2 teaspoons
  • Sliced carrot
    An appropriate amount
  • Segmented Chinese cabbage
    300g

Preparation

  • step 1

    Put 100g segmented spinach and 125g water into the mixing bowl

  • step 2

    Put on the measuring cup, and smash the ingredients at 1min/REV10 Take out the spinach juice and clean the mixing bowl

  • step 3

    Put 125g water, half 1 teaspoon of salt and 250g medium gluten flour in the mixing bowl

  • step 4

    Put on the measuring cup, mix the ingredients at 30sec/REV4

  • step 5

    Operate the KNEAD mode for 2min for kneading the flour into dough, take out the dough and cover it with plastic wrap

  • step 6

    Put 125g spinach juice, half 1 teaspoon of salt and 250g medium gluten flour in the mixing bowl

  • step 7

    Put on the measuring cup, mix the ingredients at 30sec/REV4

  • step 8

    Operate the KNEAD mode for 2min for kneading the flour into dough, take out the dough and cover it with plastic wrap

  • step 9

    Put 300g segmented Chinese cabbage and 1 teaspoon of salt in the mixing bowl, and compact the Chinese cabbage with the scraper

  • step 10

    Put on the measuring cup, and smash the Chinese cabbage at 10sec/REV6

  • step 11

    Scrape the smashed Chinese cabbage to the bottom of the mixing bowl with the scraper, put on the measuring cup, and smash it at 10sec/REV5 again

  • step 12

    Take out the smashed Chinese cabbage, marinate it in a bowl for 5min, squeeze out the water from it, and clean the mixing bowl

  • step 13

    Put 100g fresh Shiitake mushroom into the mixing bowl

  • step 14

    Put on the measuring cup, smash the Shiitake mushroom at 10sec/REV6, and take out the smashed Shiitake mushroom

  • step 15

    Put 300g chopped pork into the mixing bowl

  • step 16

    Put on the measuring cup, and smash the pork at 10sec/REV8

  • step 17

    Add the smashed Shiitake mushroom, smashed Chinese cabbage, 1 teaspoon of salt, 1 teaspoon of ground five-spice powder, and 1 teaspoon of white pepper powder

  • step 18

    Add 15g oyster sauce, 10g light soy sauce, 5g dark soy sauce and 15g sesame oil

  • step 19

    Without the measuring cup, mix the ingredients at 30sec/BREV4 and meanwhile pour 50g cooked scallion-ginger liquid Take out the prepared meat stuffing, cover it with plastic wrap, put it into a refrigerator, and clean the mixing bowl

  • step 20

    Take out the relaxed dough and knead the white dough into a long dough strip

  • step 21

    Roll the dough with spinach into a long dough strip with the length a little longer that that of the white dough

  • step 22

    Wrap the white dough strip with the one with spinach and pinch together the both ends into closure

  • step 23

    Roll the mixed dough strip into another long dough strip uniformly and longitudinally cut it into small dough parts about 15g each

  • step 24

    Roll each small dough part into a dumpling wrapper thin on edge and thick in middle

  • step 25

    Place the prepared stuffing into each dumpling wrapper and close it and shape it into a quinquangular dumpling

  • step 26

    Pinch the quinquangular dumpling with pleats as demonstrated in the video

  • step 27

    Spread the carrot slices in the steamer, place the dumplings onto them, and pour 1,000g water into the mixing bowl

  • step 28

    Put on the measuring cup, and boil the water at 10min/120℃/REV1

  • step 29

    Put on the steamer set and steam the dumplings at 15min/120℃/REV1 Steam or fry the remaining ones, if any, in turn

  • step 30

    Ready for enjoyment

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