Spinach Dumplings

Overview

Don't use cold water for dumplings and noodles, add spinach juice. The color will be emerald green, chewy and smooth. The skin will not break and the filling will not leak. The skin will be thin and the filling will be big. It is delicious and juicy. It is delicious. Dumplings, during festivals at my house, we make dumplings when there are guests at home. I'm from the south and haven't eaten much pasta since I was a kid. Ever since I had a northern mother-in-law, my eating habits have completely changed. I eat dumplings and noodles every now and then, and gradually I also like dumplings.

Tags

• pasta
• home cooking
• winter solstice
• dumplings
• spring festival
• chives
• cooking wine
• cornstarch
• dumpling flour
• ginger
• pork
• spinach juice
• salt
• soy sauce

Ingredients

Steps

1. 1 Dumpling wrapper ingredients: 500 grams of dumpling flour, 280 grams of spinach juice; dumpling filling ingredients: pork, peanut oil, edible salt, soy sauce, cooking wine, ginger, chives, cornstarch.

   

2. 2 Wash the fresh spinach, cut it into sections and put it into a juicer to juice the spinach. Then take 280 grams of spinach juice and pour it into 500 grams of dumpling flour and stir evenly. Knead the smooth dough, cover with a damp cloth and let it rest for 10 minutes.

   

3. 3 Knead it smooth again and take a small ball of 10 grams. You can also roll the dough into a long strip and then cut it into about 10 grams with a spatula.

   

4. 4 Sprinkle some flour on each small ball, roll it out thinly with a rolling pin, and the dumpling skin is ready. Flour-drying prevents them from sticking together. With flour, the dumpling wrappers won't stick when you roll them out.

   

5. 5 After filling the dumplings, clean the fresh pork, peel it, slice it, put it into a meat grinder, and mince it. Clean and chop the ginger and scallions separately. Put all the ingredients into a large ceramic bowl, stir evenly, and the scallion and fresh meat dumpling filling is ready.

   

6. 6 Take a dumpling wrapper, put an appropriate amount of dumpling filling, close the dumpling wrapper and wrap it in the shape you like.

   

7. 7 Apply a little flour to the bottom of the dumplings and place them evenly on the dumpling mat. Leave a gap between the dumplings. If the weather is hot, put them in the refrigerator immediately. In winter, you can wait until they are wrapped before cooking them together.

   

8. 8 Pour in an appropriate amount of water, bring to a boil over high heat, add the dumplings, and use chopsticks to loosen them easily so that the dumplings don't stick together.

   

9. 9 If the dumplings float to the top of the pot, they are cooked. During the cooking process of dumplings, if there are many bubbles, you can add a little cold water. The bubbles will sink so that the dumplings will not overflow. Take the dumplings out of the cooked water and dip them in vinegar and soy sauce. They are delicious.