Ingredients:Flour500g, fineBok choyleaves 1500g, large oil 300g,Sugar400g, cookedHamminced 80g,Salta little bit
Preparation: 1. Clean the bok choy leaves, blanch them and then chop them finely. Squeeze out the water with a cloth bag. Use a little salt to marinate the vegetable paste to remove bitterness, mix in sugar thoroughly until well combined, and set aside.
2. Mix flour with boiling water to form snowflake dough, add some cold water, knead into a ball, let it rest for a while, roll into strips and make round dumplings with an upper part shaped like a flower pot, apply ham crumbs at the seam area, then steamfor about 3 minutes.Characteristics: The skin is thin as paper, showing the green color of the filling. It is fatty and sweet but has a hint of saltiness upon eating. The shape is beautiful and the preparation meticulous, making it one of the "Two Marvels" of Yangzhou fine pastries.
Characteristics: paper-thin skin revealing green filling, fatty and sweet with a hint of salt, aesthetically pleasing appearance and meticulous craftsmanship, renowned as one of the "Two Jewels" of Yangzhou fine pastries.