Colorful Plain Stuffed Dumplings
1.
Wash the spinach and bring it to a boil, blanch it, and remove it from the cold after it is blanched
2.
Simply cut the spinach juice into sections and put it into a blender, add water, and the water and the spinach juice will level off. Use a blender to beat into spinach juice. Use this spinach juice to mix the noodles and the dumpling dough. It’s best to filter the spinach juice so that the dough is fine and smooth. You don’t need to filter the steamed noodles.
3.
500g flour is made with 250g spinach juice and 3g salt
4.
Knead into dough
5.
Knead the dough to make three kneads and three 饧饧 to make fillings
6.
The cabbage has been quickly blanched with boiling water to cool down, the fungus is soaked and washed, the green onions, and carrots are cleaned and ready.
7.
Use a food processor to break the fungus (the same as using a knife)
8.
Stir and chop the carrots as well
9.
Next, I smashed the cabbage
10.
Chopped green onions
11.
Remove the water from the cabbage and put it away with all the ingredients
12.
Add salt, oil, pepper, oyster sauce and a piece of Knorr Soup Po, pork bone soup flavor
13.
Just mix well
14.
The dough is good, make the dough cake
15.
Put the filling
16.
Make dumplings
17.
Boil water and cook
Tips:
Use spinach juice to mix the noodles and dumpling dough. It is best to filter the spinach juice so that the resulting dough is delicate. You don’t need to filter the dumpling dough for steamed pasta. The ratio of water to the dumpling dough is 500g flour, 250g water and 3g salt. Well, you can adjust the fillings according to the dry humidity and moisture content of the flour. The taste is very delicious. It is easy to handle when it is wrapped. There is no excess soup. After steaming, the soup is rich and good. eat. The thick soup treasure itself contains salt, pay attention to the amount of salt when making the filling, don’t be salty
