Little Bok Choy Vegetable Dumplings

Wash the bok choy clean with baking soda.

Blanch the bok choy.

Squeeze out the water.

Make a few cuts.

Put it into the blender and crush it.

Add an appropriate amount of oil residue, cooked oil, salt, and chicken essence to the cabbage.

Divide into equal parts.

Prepare an appropriate amount of cornmeal (fine flour).

The surface is covered with cornmeal.

Use both hands to squeeze out the vegetable juice and stick it to the flour, repeating this process. If you like thin skin, two or three repetitions are enough. If you like it a bit thicker, repeat four or five times. If there is too little moisture in between, you can add a little water and continue.

I added a bit of milk to the remaining dough to make a small bun and placed it in the center. Cover it, turn on the heat, and steam for 10 minutes once the water boils.

Off the stove.

Plate the dish.

Can be served with side dishes, congee, or soup.

Let's start eating!