1. The beef mince is left over from the steamed buns, which is taken out of the refrigerator to thaw.
2. Cut spinach (blanched) and coriander into sections, dice green onions, and mince ginger.
3. Knead the dough with cold water and smooth it for a while, then roll it out.
4. Roll out the dough, use cornstarch to make the dough, roll out and cut into 7 cm wide strips. (It is very convenient to use cornstarch wrapped in gauze)
5. Superimpose and cut into a trapezoid at 60 degrees.
6. Put an appropriate amount of stuffing into the upper part of the trapezoid, roll it up, and squeeze it tightly with a little water on both sides.
7. Wrapped wontons.
8. Cut the remaining leftovers into noodles.
9. Add water (according to your own amount) and minced ginger to a boil.
10. Place the wontons after the water is boiled.
11. Add the noodles after opening a boil.
12. After the noodles are boiling, add pepper, salt, chicken powder, spinach and green onions, mix thoroughly and turn off the heat. Add coriander and seaweed at the end.
13. Bowled ravioli.
Tips:It is very fast to cook with the ingredients available at home. When rolling the noodles, try to use them sparingly, otherwise the soup will be thick and affect the taste after being cooked.
