百财翡翠饺子 (Napa Fortune Dumplings)
百财翡翠饺子 (Napa Fortune Dumplings)
Ingredients
For the White Dough
- 200 grams all-purpose flour
- 100 ml water
For the Green Dough
- 200 grams all-purpose flour
- 100 ml water
- 5 inches spinach, blanched and pureed
For the Aromatic Scallion Oil
- 1 bunch green onions, cut into 2-inch pieces
- 3 slices ginger
- 1/2 cup cooking oil
For the Scallion & Ginger Water
- 2 green onions, chopped
- 3 slices ginger, chopped
- 1/2 cup hot water
For the Pork/Shrimp/Egg Filling (三鲜)
- 1/2 pound ground pork
- 1/4 pound shrimp, peeled, deveined, and chopped
- 2 eggs, scrambled and chopped
- 1/2 cup chives, chopped
- 2 tablespoons scallion & ginger water
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon aromatic scallion oil
For the Uni & Shrimp Filling (海胆虾仁)
- 1/4 pound uni (sea urchin)
- 1/2 pound shrimp, peeled, deveined, and chopped
- 2 tablespoons scallion & ginger water
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon aromatic scallion oil
Instructions
- 1
Prepare the Aromatic Scallion Oil: In a small saucepan, combine green onions, ginger, and cooking oil. Heat over medium-low heat until the green onions and ginger are fragrant and crispy, about 15-20 minutes. Strain the oil and set aside to cool. Discard the solids.
⏱️ 20 min
- 2
Prepare the Scallion & Ginger Water: In a heatproof bowl, combine chopped green onions and chopped ginger. Pour hot water over them and let steep for 15 minutes. Strain the liquid and set aside.
⏱️ 15 min
- 3
Make the White Dough: In a large bowl, combine all-purpose flour and water. Mix until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
⏱️ 40 min
- 4
Make the Green Dough: Blanch spinach for 30 seconds, then immediately transfer to an ice bath. Squeeze out excess water and puree the spinach. In a large bowl, combine all-purpose flour, water, and spinach puree. Mix until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
⏱️ 45 min
- 5
Prepare the Pork/Shrimp/Egg Filling (三鲜): In a large bowl, combine ground pork, chopped shrimp, chopped scrambled eggs, and chopped chives. Add scallion & ginger water, soy sauce, oyster sauce, sesame oil, white pepper, and aromatic scallion oil. Mix well in one direction until the filling is homogenous and slightly sticky.
⏱️ 15 min
- 6
Prepare the Uni & Shrimp Filling (海胆虾仁): In a separate bowl, gently combine uni and chopped shrimp. Add scallion & ginger water, soy sauce, oyster sauce, sesame oil, white pepper, and aromatic scallion oil. Mix gently to combine, being careful not to break up the uni too much.
⏱️ 10 min
- 7
Assemble the Two-Tone Dough: Take equal portions of white dough and green dough. Roll each into a long, thin rope. Place the green rope next to the white rope and gently press them together along their length. Twist them slightly to create a marbled effect, then roll into a single log. Cut the log into small, even pieces (about 15-20 grams each).
⏱️ 20 min
- 8
Roll the Dumpling Wrappers: On a lightly floured surface, flatten each dough piece into a disc. Using a rolling pin, roll each disc into a thin, round wrapper with slightly thinner edges, maintaining the two-tone effect.
⏱️ 20 min
- 9
Fill and Fold the Dumplings: Place a spoonful of desired filling in the center of each wrapper. Fold the wrapper in half to form a crescent. Pinch the edges together to seal, then create pleats along the sealed edge to form a decorative napa cabbage shape. Repeat with remaining dough and fillings.
⏱️ 30 min
- 10
Cook the Dumplings: Bring a large pot of water to a rolling boil. Carefully add the dumplings in batches, ensuring not to overcrowd the pot. Stir gently to prevent sticking. Once the water returns to a boil, add 1/2 cup of cold water. Repeat this process two more times. The dumplings are cooked when they float to the surface and appear plump, about 5-7 minutes total.
⏱️ 10 min•🌡️ 212
- 11
Serve immediately with your favorite dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
百财翡翠饺子 (Napa Fortune Dumplings)
For the White Dough
- 200 grams all-purpose flour
- 100 ml water
For the Green Dough
- 200 grams all-purpose flour
- 100 ml water
- 5 inches spinach, blanched and pureed
For the Aromatic Scallion Oil
- 1 bunch green onions, cut into 2-inch pieces
- 3 slices ginger
- 1/2 cup cooking oil
For the Scallion & Ginger Water
- 2 green onions, chopped
- 3 slices ginger, chopped
- 1/2 cup hot water
For the Pork/Shrimp/Egg Filling (三鲜)
- 1/2 pound ground pork
- 1/4 pound shrimp, peeled, deveined, and chopped
- 2 eggs, scrambled and chopped
- 1/2 cup chives, chopped
- 2 tablespoons scallion & ginger water
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon aromatic scallion oil
For the Uni & Shrimp Filling (海胆虾仁)
- 1/4 pound uni (sea urchin)
- 1/2 pound shrimp, peeled, deveined, and chopped
- 2 tablespoons scallion & ginger water
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon aromatic scallion oil
Instructions
- 1
Prepare the Aromatic Scallion Oil: In a small saucepan, combine green onions, ginger, and cooking oil. Heat over medium-low heat until the green onions and ginger are fragrant and crispy, about 15-20 minutes. Strain the oil and set aside to cool. Discard the solids.
⏱️ 20 min - 2
Prepare the Scallion & Ginger Water: In a heatproof bowl, combine chopped green onions and chopped ginger. Pour hot water over them and let steep for 15 minutes. Strain the liquid and set aside.
⏱️ 15 min - 3
Make the White Dough: In a large bowl, combine all-purpose flour and water. Mix until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
⏱️ 40 min - 4
Make the Green Dough: Blanch spinach for 30 seconds, then immediately transfer to an ice bath. Squeeze out excess water and puree the spinach. In a large bowl, combine all-purpose flour, water, and spinach puree. Mix until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
⏱️ 45 min - 5
Prepare the Pork/Shrimp/Egg Filling (三鲜): In a large bowl, combine ground pork, chopped shrimp, chopped scrambled eggs, and chopped chives. Add scallion & ginger water, soy sauce, oyster sauce, sesame oil, white pepper, and aromatic scallion oil. Mix well in one direction until the filling is homogenous and slightly sticky.
⏱️ 15 min - 6
Prepare the Uni & Shrimp Filling (海胆虾仁): In a separate bowl, gently combine uni and chopped shrimp. Add scallion & ginger water, soy sauce, oyster sauce, sesame oil, white pepper, and aromatic scallion oil. Mix gently to combine, being careful not to break up the uni too much.
⏱️ 10 min - 7
Assemble the Two-Tone Dough: Take equal portions of white dough and green dough. Roll each into a long, thin rope. Place the green rope next to the white rope and gently press them together along their length. Twist them slightly to create a marbled effect, then roll into a single log. Cut the log into small, even pieces (about 15-20 grams each).
⏱️ 20 min - 8
Roll the Dumpling Wrappers: On a lightly floured surface, flatten each dough piece into a disc. Using a rolling pin, roll each disc into a thin, round wrapper with slightly thinner edges, maintaining the two-tone effect.
⏱️ 20 min - 9
Fill and Fold the Dumplings: Place a spoonful of desired filling in the center of each wrapper. Fold the wrapper in half to form a crescent. Pinch the edges together to seal, then create pleats along the sealed edge to form a decorative napa cabbage shape. Repeat with remaining dough and fillings.
⏱️ 30 min - 10
Cook the Dumplings: Bring a large pot of water to a rolling boil. Carefully add the dumplings in batches, ensuring not to overcrowd the pot. Stir gently to prevent sticking. Once the water returns to a boil, add 1/2 cup of cold water. Repeat this process two more times. The dumplings are cooked when they float to the surface and appear plump, about 5-7 minutes total.
⏱️ 10 min•🌡️ 212 - 11
Serve immediately with your favorite dipping sauce.