Steps of Green Dumplings

The steps of green dumplings are as follows:

Tools/materials: 150g of sweet salad dressing, 200g of golden shredded meat floss, 10 salted duck egg yolks, 200g of glutinous rice flour, 170g of wheat green juice, 30g of sugar, 10g of oil, 60g of clarified rice flour, 100g of boiled water, bowls, pots, forks, and steaming drawers.

1, the raw salted duck egg yolks into the pot steamed, steamed for about 15 minutes, out of the oil color becomes light yellow on the steamed.

2, take it out and pour it into a large bowl and crush it with a fork. Pour the crushed salted egg yolks into the bowl, add the meat floss and salad dressing, mix well and mix into a ball.

3, 60 grams of flour into the bowl, pour 100 grams of boiling water in small batches, the flour was boiling water became transparent, and then underhanded speculation until there is no dry powder and particles can be.

4, then find a larger bowl, add glutinous rice flour, sugar and oil, corn oil or lard can be. Finally add the wheat green juice, and after making the dough flakes, add the clarified flour dough that was previously scalded with boiling water, and then knead it into an even and smooth dough. The boiling water added to the glutinous rice flour makes the dough more elastic and less prone to cracking. The dough is light green and will turn darker when it is steamed.

5. Divide the meat floss and salted egg yolk filling into 25 grams each. Then divide the dough into 30g pieces and cover with plastic wrap to prevent drying out.

6: Take a portion of the dough, concave a bowl shape with your thumb, put in the filling, press the thumb of one hand while turning around, and tighten the edges with the tiger's mouth of the other hand, then roll it with both hands, and then a dumpling is wrapped up.

7, in order to put into the steam drawer, the following pad on the steam mat or greaseproof paper to prevent sticking. Cover with a lid and steam over boiling water for 8 minutes. Brush a layer of oil on the surface while it is still hot, so that the skin of the green dumplings will be oily and not easy to air-dry.