Willow leaf dumplings stuffed with cabbage and pork
Overview
Dumplings are an indispensable staple food during the Spring Festival. This spring-like willow leaf dumpling is emerald green, full of vitality and spring, beautiful and delicious!
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Ingredients
Steps
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Chop the spinach and add water to make spinach juice. Strain the residue and add the juice to the flour. Use chopsticks to stir into a fluffy consistency.
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Knead it into a three-gloss dough with your hands, cover it and let it rest for a while.
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The cabbage has been chopped and excess water squeezed out, and the meat filling has been defrosted.
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Add some water to the meat filling, stir well, mix with the cabbage, add all the above seasonings, and stir evenly.
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The dough has also risen.
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Knead the dough into a long loaf.
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Break into small uniform pieces, roll into rounds and flatten.
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Roll out into dumpling wrappers.
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Wrap into the shape of willow leaf dumplings. I missed the picture, but let me briefly explain how to wrap this kind of dumpling, which is to pinch it from one end, and pinch it back and forth to the middle until it reaches the other end.
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After the water boils, put the dumplings into the pot and heat them over high heat. Add half a bowl of cold water every time it boils. Repeat twice until they are cooked.
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Take it out of the pan and serve on a plate.
