Don't use water when making dumplings and noodles, add some spinach juice, the color is green and strong, fragrant, beautiful and delicious

Today, this dumpling is made with fresh and tender spinach into spinach juice, which is more nutritious than ordinary dumplings. Baby cabbage, pork and shrimp are used to make a dumpling filling, and the turquoise dumpling skin is wrapped in a delicious filling. The wrapped dumplings are emerald green in color, do not break the skin and do not leak the filling, they taste strong and fragrant, and the thin skin and large filling are very delicious.   

Baby cabbage, pork, shrimp stuffed dumplings

Ingredients: 400g flour, 300g minced meat, 100g shrimp, 150g baby cabbage, 100g spinach

Excipients: 30g green onion, 20g ginger, 1 egg

Seasoning: 5ml dark soy sauce, 10ml light soy sauce, 5ml oyster sauce, 10ml cooking wine, 1g salt, 5ml sesame oil, 1g thirteen spices

Others: 70ml of drinking water

Production process:

1. First of all, we need to prepare all the ingredients needed to make this [baby cabbage, pork and shrimp stuffed dumplings]: 400g of flour, 300g of meat filling, 100g of shrimp, 150g of baby cabbage, 100g of spinach, 30g of green onions, 20g of ginger, and 1 egg.

2. Clean the spinach first, cut it into sections and put it in a food processor, add water, whip it into spinach juice, pour the beaten spinach juice into the flour, stir it into a dough with chopsticks, knead it into a smooth dough by hand, and then cover it and put it aside for about 30 minutes.

3. Next, let's make the dumpling filling: first break the baby cabbage and wash it in water, control the moisture, put it on the cutting board and chop it with a knife, and then cut the green onion and ginger into minced green onions and ginger respectively. Put the minced meat in a cooking bowl, add minced green onion and ginger, add 5ml of dark soy sauce, 5ml of oyster sauce, 10ml of light soy sauce, 10ml of cooking wine, 1g of salt, 5ml of sesame oil, 1g of thirteen spices, stir well, beat in 1 egg, and beat with chopsticks in one direction. Finally, add the shrimp and the chopped baby cabbage and stir well.

4. Take out the dough and put it on the cutting board, knead it with flour and cut it into large agents of uniform size with a knife. Then take a piece of agent and roll it into long strips, cut it into small pieces of uniform size with a knife, and then use a rolling pin to roll out the small agents into round dumpling skins.

5. Put the dumpling wrapper in the palm of your hand, put an appropriate amount of filling, pinch it up and wrap it into dumplings, and then wrap all the dumplings in turn. There are many ways to wrap dumplings, so you can follow your daily habits, so I won't explain them in detail here.

6. Add an appropriate amount of drinking water to the soup pot and bring it to a boil, wait for the water to boil and put in the dumplings, boil until the dumplings float up, remove the lid and add an appropriate amount of cold water, continue to cover and cook, and then cook until the dumplings float up and then point the water again, and when the dumplings float for the third time, you can turn off the heat and get out of the pot. The delicious baby cabbage, pork and shrimp stuffed dumplings can be eaten.

Cooking Cheats:

1. When making dumplings, first mix the noodles and then adjust the filling, so that when making the filling, you can make noodles, and the taste of the dumpling skin made from the noodles will be more chewy.