Three-color spinach stuffed dumplings

Overview

The spinach this winter is particularly good and the price is cheap. I bought a big bundle and made dumplings to eat. Huo Huo, make it special.

Wash the soaked white fungus and spinach, pour hot water, let cool, drain and chop into pieces; beat the eggs, stir-fry and chop into pieces; chop the fish sausage into small pieces. Then stir everything together, add an appropriate amount of oil and salt and mix into the filling.
Add flour to water and knead into a slightly soft dough. (As the saying goes, soft noodle dumplings are harder than soft noodle steamed buns. Slightly softer noodles are better for wrapping.)
Cut into equal-sized pieces, roll out the skin, wrap with stuffing, and shape into dumplings.
The filling is half-cooked. Boil water. Put the wrapped dumplings in the pot and turn them over. Once they are slightly puffed up, they are ready to be taken out of the pot. Delicious spinach dumplings are ready.
If cooked for a long time, not only will the spinach not look good, but it will also taste sticky.