Today, I used scallops and bean curd, with dumpling stuffing made of leeks. It is delicious and nutritious. The dough made with spinach juice is delicious, fresh and beautiful.
How to make scallop bean curd jade dumplings?
First, prepare the ingredients for the filling. Pick and wash the leeks, rinse the scallops, and wash the bean curd clean.
Chop the bean curd with a knife, and chop the scallop side.
Chop the leeks, coriander, and green onions, and mince ginger.
Put the chopped bean curd, scallop sides, leeks green onion and ginger in a larger pot, and add the pepper powder first.
Add chicken essence to increase the taste.
At this time, add some salt to taste according to personal taste.
Then add oyster sauce to color.
Finally add peanut oil and homemade lard.
Mix all the ingredients and stir well.
Strain the juice from the spinach leaves to take out 170 grams juice and put them in the wheat core powder.
Make a smooth dough and rest for half an hour.
After kneading the loosened dough into a long strip, pull it into a uniform size agent.
Flatten the dough and use a rolling pin to roll it into a thin round dough.
Put the right amount of filling on the rolled dough.
Just wrap it up as you like.
Wrap all the dumplings in turn.
Pour an appropriate amount of water into the pot and bring it to a boil. Put the dumplings into the pot. After the fire is boiled, light a little water. Repeat this twice. When you see all the dumplings floating on the water, turn off the fire.
Scallop Bean Curd Jade Dumplings
- dried tofu
- 10 g oyster sauce
- 300 g wheat core flour
- 150 g scallop side
- 200 g leek
- 1 g peppercorn powder
- 20 g peanut oil
- 10 g pig oil
- 1 g chicken essence
Because there is no meat in the filling, do not cook for too long when cooking, so as not to boil the leeks to affect the taste and cause nutrient loss. Do you like scallop bean curd jade dumplings?