Beijing-style steamed dumplings with butterfly design

Method

1. 01

   Step 1

   Ingredients: 50 minced pork, 100 spinach, 1 carrot, 3 slices of ginger, 6 shrimp.

   

2. 02

   Step 2

   Wash the spinach, blanch it briefly, squeeze out the excess water, and shred the carrot.

   

3. 03

   Step 3

   Finely chop the spinach and carrots.

   

4. 04

   Step 4

   Put everything into a bowl, add minced scallions and ginger, light soy sauce, cooking wine, sesame oil, dark soy sauce, chicken bouillon, and salt, and mix well.

   

5. 05

   Step 5

   Scald the flour with boiling water, stir until it forms clumps, and then form a dough.

   

6. 06

   Step 6

   Make it into a powder.

   

7. 07

   Step 7

   Roll it into a dough sheet.

   

8. 08

   Step 8

   Fold it into a triangle as shown in the picture.

   

9. 09

   Step 9

   Turn it over.

   

10. 10

    Step 10

    Add the filling.

    

11. 11

    Step 11

    Pinch the middle tightly as shown in the picture.

    

12. 12

    Step 12

    Pinch the middle tightly as shown in the picture, then pinch the two corners tightly as well.

    

13. 13

    Step 13

    Unfold the pre-folded part, pinch out the lace edge in the middle, and then pinch out the eyes.

    

14. 14

    Step 14

    Slice the carrots and place them on a steamer rack.

    

15. 15

    Step 15

    Place the butterfly dumplings in the steamer, bring to a boil over high heat, steam 10 minutes, then turn off the heat.

    

16. 16

    Step 16

    Finished product image