Emerald Cabbage Dumplings
1.
Wash the spinach leaves and cook them in boiling water
2.
Scoop up the hot cooked leaves, put them in a blender (food processor) and add half a bowl of water to crush them
3.
Then strain out the spinach juice to make green dough
4.
Pour flour and a little salt in a large bowl, add water (spinach juice) in small amounts several times, and stir the flour with chopsticks to fully absorb the water. After the dough is rounded, cover it with plastic wrap and leave it to wake up for 20 minutes
5.
Pour all the stuffing ingredients into the chef's machine and let the stuffing stir up vigorously
6.
Knead the awake white dough into a long strip, take almost the same amount of green dough and roll it into flat dough pieces of the same length, then wrap the white dough and knead it; cut off the excess with scissors
7.
Cut off both ends, then cut into a potion, and roll out
8.
Just wrap the stuffing and knead it, either steamed or boiled