Chinese Cabbage (baicai) Dumplings
1.
Wash the spinach and cut it from the middle.
2.
Chop the spinach leaves into a food processor and smash them.
3.
Put half of the flour in the basin and mix the noodles with spinach juice.
4.
Knead the dough into a dough, cover with a lid and wake up for 20 minutes.
5.
Mix the other half of the flour with water, knead it into a smooth dough and let it wake up for 20 minutes.
6.
Use the time to wake up the noodles to prepare the fillings. The leeks are ready. Chop the meat, add salt, pepper, egg, light soy sauce and stir well.
7.
Finely chop the leeks and mix well with minced meat. The dumpling filling is ready.
8.
Roll the awake white dough into a strip, and roll the green dough into a strip.
9.
The white noodles are breaded on the green noodles, and the excess green parts are cut off. Then roll into strips.
10.
Cut into small doses, then roll out the skin.
11.
Take a piece of dumpling wrapper and put it in the filling, and make a dumpling in the shape you like.
12.
Wrap all the dumplings in order and arrange them neatly.
13.
Add an appropriate amount of water to the pot, boil and put in the dumplings.
14.
All the dumplings are ready to be cooked.
15.
Enjoy the food on the plate. If you like to dip in water, you can make it yourself.
Tips:
1. Make the fillings according to your own preferences.
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