Dumplings with Spinach and Pork Sauce

Name: Dumplings with Spinach and Pork Sauce
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g Dumpling flour; Some Shimizu; 400g spinach; 300g Fresh meat; 4g salt; 10g Shallots; 3 tablespoons Shiitake Mushroom Sauce; 1 tablespoon sesame oil; 1 tablespoon starch; 1 tablespoon Oyster sauce

by Easy to cook

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

4

The dumplings with this stuffing are very delicious. The stuffing with spinach should be blanched, squeezed out the water and chopped. Blanching water can reduce the oxalic acid in spinach, and oxalic acid can easily combine with calcium in the human body to form insoluble calcium oxalate. Calcium oxalate not only cannot be absorbed and used by the human body, but also hinders the absorption of calcium by the human body. Therefore, it is more appropriate to blanch the water when eating spinach. At the same time, the blanched spinach stirs the meat fillings to reduce the water content in the fillings. The dumpling wrappers are easier to wrap and dry, and they can better absorb the umami flavor of the gravy after they are cooked.

Dumplings with Spinach and Pork Sauce

1. Prepare the ingredients

Dumplings with Spinach and Pork Sauce recipe

2. Put the flour in a large basin, slowly pour in water, knead it into a smooth and soft dough, cover it with plastic wrap, let it stand for a while, and then process the filling

3. Wash the fat and lean meat, peel it and chop it

4. Peel and shave shallots, wash and chop finely

5. Wash the spinach, boil it in a pot for a while, remove the water and squeeze it, and chop it

6. Put all the fillings in a basin, add salt, mushroom sauce, starch, oyster sauce, sesame oil and stir evenly, marinate for a while

7. Take out the dough, sprinkle some dry flour on the chopping board, roll the dough into long strips, and cut out several dough pieces of the same size

8. Roll separately into dumpling wrappers

9. Put the stuffing in the middle of the dumpling wrapper [Mix well before filling the stuffing to prevent the gravy from losing]

10. Until it’s all done [while making dumplings, water is also boiled in the pot]

11. Put an appropriate amount of water in the pot and boil. When the water is boiling, add the dumplings, cook until the dumplings surface, pick up the dipping sauce or eat directly

Tips:
Tips for food:

1. Shiitake sauce is a bit salty, so don't put too much salt in the filling.

2. The shallots can also be replaced with chopped green onions or celery, which can be changed at will.