Colorful Poach Hot Noodles and Steamed Dumplings

Overview

This small pouch steamed dumpling looks like two big eyes. In addition to fillings inside, you can also put distinctly colored fillings in the eyes. You can put raw fillings, or you can fill them with fillings that can be eaten directly after being steamed and taken out of the pot. This article will focus on making spinach hot noodles and steamed poached dumplings. For other methods of making hot dough, please check out my other recipes, which are all introduced.

Tags

• staple food
• home cooking
• winter solstice
• dumplings
• corn oil
• dough
• egg yolk
• flour
• pork stuffing
• spinach
• spinach residue

Ingredients

Steps

1. 1 Try to choose spinach with thick, green leaves and wash it

   

2. 2 Cut into three sections and blanch in boiling water for two minutes to remove excess oxalic acid

   

3. 3 Run cold water twice to prevent the spinach from turning yellow due to heat

   

4. 4 Cut the spinach into small pieces, put it into a food processor, add an appropriate amount of water, and beat into a spinach paste

   

5. 5 Filter with clean gauze

   

6. 6 The filtered juice and dregs, do not throw away the dregs, use them for filling

   

7. 7 Put the spinach juice into the pot and bring to a boil over low heat. As soon as there is green foam, take it out with a small spoon and put it in a small bowl. This is chlorophyll. A little bit of chlorophyll can make the dough green

   

8. 8 Place flour in a basin in advance, pour chlorophyll into it, then add a small amount of boiled juice into the flour, stir with chopsticks into a dough that is neither soft nor hard, no dry flour

   

9. 9 Pour the dough onto the counter, knead it smooth with your hands, pour 8 grams of corn oil, and continue kneading

   

10. 10 Knead the dough into a smooth and moist dough, put it into a bowl, cover it with plastic wrap, and let it sit for 30 minutes before using

    

11. 11 Four colors of hot dough are ready

    

12. 12 Add the spinach residue into the seasoned meat filling

    

13. 13 Take an appropriate amount of dough, roll it into a cylinder, cut it into small pieces of the same size, and roll it into a round dough

    

14. 14 Take one of the skins and put filling in the middle

    

15. 15 Fold in half as shown, pinch in the middle

    

16. 16 Turn it 90 degrees, fold the upper and lower hollows upwards, and pinch the two ends to form two eyes in the middle. There is a mouth on the upper and lower sides, so you can see the filling in the middle

    

17. 17 Pinch the bottom tightly

    

18. 18 Slightly reshaped

    

19. 19 Fill it with cooked egg yolk and carrot meat filling respectively, or you can replace it with other fillings

    

20. 20 Complete the small "purses" of other colors in sequence

    

21. 21 Put it into a steamer, steam it for about 15 minutes after the water boils, simmer for one minute and then remove the lid

    

22. 22 Looks cute