During this special period, I've been feeling down about what to eat, and it's been a headache for the person who cooks at home. So we must cherish the person who cooks at home. Really appreciate the saying '' and enjoy every meal, especially when the whole family is together. Facing this difficulty, I'd like to recommend a beautiful and delicious steamed dumpling recipe – jade white cabbage steamed dumplings, which looks very appetizing because of its green color.

Jade White Cabbage Steamed Dumplings

Ingredients

200 grams of high-gluten flour, 55 grams of spinach juice, 150 grams of pork belly meat, 150 grams of lotus root, scallion ginger minced to taste, 10 grams of light soy sauce, 3 grams of old soy sauce, a small pinch of five-spice powder, 10 grams of oyster sauce, salt to taste, 10 grams of fragrant oil, 2 grams of, 1 spoonful of chicken powder, 1 large spoon of vegetable oil

Instructions

1Blanch 150g of spinach, chop it finely and add a little water, and use a food processor to make juice.

2Filter out 55g of spinach juice, mix it with 100g of high-gluten flour, and knead it into a smooth dough. Take another 100g of high-gluten flour and 55g of water to make a smooth dough.

3Knead the two doughs and cover them with plastic wrap to rest for 30 minutes while processing the meat filling.

4Cut scallions and ginger finely and put it on the meat filling, five-spice powder on the scallion ginger minced.

5Heat vegetable oil, pour it on the scallion ginger minced and five-spice powder, and release a fragrant aroma. Add light soy sauce, old soy sauce, oyster sauce, salt, fragrant oil, , and chicken powder.

6Mix well, add a large spoon of water three times, and knead it in one direction until the meat filling is strong.

7Peel and cut the lotus root into small shreds, squeeze out the water, and add it to the meat filling.

8Mix well.

9Roll the spinach dough into a long square.

10Roll the white dough into cylindrical shapes.

11Place the white dough on the spinach dough.

12Let the spinach dough wrap around the white dough.

13Seal the edges tightly.

14Roll it into a long strip.

15Divide it into 16 small pieces.

16Take a piece and flatten it, then roll it into a dumpling wrapper.

17Place the meat filling in the middle.

18Pinch it into a five-pointed star shape, and pinch the edges tightly.

19Take one five-pointed star, pinch it slowly from the bottom up thin, and then roll it up and tightly pinch the adjacent leaves.

20Repeat this process 5 times, and finally tighten the bottom of the leaves, and then tidy up the leaves, you can use a toothpick to imprint leaf veins.

21Place the finished steamed dumplings in a steamer.

22Bring water to a boil and put the steamer into the pot, steam for 10 minutes before serving.

Finished product

Tips

If you don't want the steamed dough with only spinach juice to turn slightly yellowish, you can add a small drop of green food coloring to improve the color.

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