Jade Spinach and Pickled Mustard Pork Dumplings
Jade Spinach and Pickled Mustard Pork Dumplings
Story
These distinctive dumplings, known as 'Jade' dumplings for their vibrant green color, are made with a spinach-infused dough. The wrapper encases a flavorful filling of fresh pork and chopped pickled mustard greens, creating a delicious balance of savory and crunchy textures.
Ingredients
Pork tenderloin
Frozen mixed beans
Fuling pickled mustard tuber
Wheat starch
Cornstarch
Boiling water
Pork rib soup
BBQ seasoning
Carrot
Instructions
1
Step 1
Wash the pork and mince it.
2
Step 2
Mix the BBQ seasoning and pork rib soup evenly, pour into the meat mince, and stir until sticky. Cover with plastic wrap and refrigerate for at least 2 hours to ensure it is well marinated.
3
Step 3
Dice the pickled mustard greens finely.
4
Step 4
Pour the frozen mixed vegetable beans and diced pickled mustard greens into the meat filling.
5
Step 5
Stir well to combine into a filling, then set aside.
6
Step 6
Mix 10g of cornstarch and 100g of wheat starch evenly.
7
Step 7
Pour in about 100g of boiling water.
8
Step 8
Stir with chopsticks until there is no dry flour, then cover and let it sit for 5 minutes.
9
Step 9
Place the dough from the previous step onto a work surface. Gradually add the remaining 20g of cornstarch and knead until completely incorporated with no dry powder remaining.
10
Step 10
If available, add a spoonful of lard to the dough and knead until smooth. Cut off 1/4 of the dough from the previous step, knead in 3g of matcha powder, and mix until there are no dry patches. Let the prepared dough rest for 15 minutes.
11
Step 11
Take an amount of white dough equal to the green dough and roll it into a long log. Divide the green dough into two pieces, roll them into long logs, and place them together.
12
Step 12
Cut into small pieces of suitable size. Be sure to cover with plastic wrap to prevent the dough from being exposed to the air, otherwise it will easily form a dry crust.
13
Step 13
Roll each piece of dough into a dumpling wrapper, making the center thicker and the edges thinner. Fill with the prepared filling and pinch to form the raw dumplings.
14
Step 14
Place the dumplings on carrot slices. If you don't have suitable vegetables, brush a layer of oil on the steamer rack before placing the dumplings to prevent the skins from sticking and tearing. Bring water to a boil in the pot. Once boiling, place the raw dumplings inside. Steam on high heat for 1 minute, then reduce to medium heat for 4 minutes. Do not steam for too long, or the dumplings may burst.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
