The soft and delicious spinach dumplings don't need to be mixed with noodles, and they can be easily made at home

What I brought to my friends today was spinach dumplings. It is made from cornmeal and spinach.

First of all, prepare: a handful of spinach, 3 eggs, 2 chives, 1 carrot, 2 tablespoons of salt, half a spoon of five-spice powder, half a spoon of chicken essence, 1 tablespoon of light soy sauce, half a spoon of oyster sauce, half a spoon of sesame oil, and an appropriate amount of cornmeal.

The first step is to clean the spinach, wash it with water, add water to the pot and boil, put the washed spinach in blanching water, add a spoonful of salt (this will make the spinach more tender and green), blanch, and put it in cold water to cool for a while.

The second step is to knock the eggs into a large bowl, beat them with chopsticks, pour an appropriate amount of cooking oil into the pot, pour in the egg mixture after the oil is hot, scramble the eggs, and put them in a large bowl to cool.

The third step is to dry the spinach in cold water by hand, chop it into minced pieces with a knife, prepare a large bowl in addition, put the spinach, peel and wash the chives, chop them into minced pieces, put them in the spinach, and then wash and chop the carrots into minced pieces, also put them together in the spinach, and stir well. Pour the cooled scrambled eggs on a cutting board, cut them into small cubes with a knife, put them in the spinach, add salt, chicken essence, five-spice powder, light soy sauce, oyster sauce, sesame oil, and stir well to make the filling flavorful.

The fourth step is to prepare another plate, pour the cornmeal into the plate, grab a handful of the adjusted filling with your hands, hold it into a round ball with both hands, hold it tightly, put it in the cornmeal and roll a few times, so that the cornmeal completely wraps the spinach ball, and then dip the surface with some water, and then put it into the cornmeal and roll it a few times, press it with your hands, and do it all according to this method.

In the fifth step, spread a layer of oil-absorbing paper on the pot curtain, put the good spinach dough on it, steam it for fifteen minutes on high heat, and simmer for another five minutes, because the fillings inside are cooked, the skin is still very thin, and it is easy to cook.

This spinach dumpling, thin skin and big filling, very delicious, according to this method, it is not broken skin, it is very simple, if you like it, try it quickly.