The most beautiful jade white jade dumplings in history

 Today I will share with you a jade white jade dumpling, seeing this appearance, are you moved?

Amount of ingredients

Spinach dough: 300g plain flour, 180ml cold water, 1/2 tablespoon salt, 1 plate of spinach.

White dough: 300 g plain flour, 180 ml cold water, 1/2 tablespoon salt.

Graphic steps

1. Blanch the spinach in boiling water to remove oxalic acid.

2. Put the blanched spinach in a food processor, add 180ml of cold water and beat into spinach juice.

3. Slowly add the spinach juice to the flour and beat the flour into a flocculent shape with chopsticks.

4. Knead the dough into a dough with your hands, knead it smooth, cover with plastic wrap and let it rise for 10 minutes.

6. White dough: 300g flour + 180ml water + 1/2 tablespoon salt

(Add water little by little, don't add it all at once.) Stir constantly with chopsticks until the dough is completely flocculent, and knead it into a smooth dough with your hands.

7. Roll the dough into long strips, and the length of the two pieces of dough should be basically the same.

9. Cut the dough into small, evenly sized pieces. Sprinkle some flour to prevent them from sticking together.

10. Roll out the dumpling wrappers that are thick in the middle and thin on both sides, fill with the meat filling, and wrap them into your favorite shape.