Emerald Cabbage Dumplings
1.
A handful of spinach, because it’s my own, I picked some at hand and didn’t weigh much.
2.
Put the juice machine to shake out the juice.
3.
Pour the flour into the spinach juice and stir clockwise.
4.
Stir until there is no flour and add the flour until it is not too sticky, then knead the dough with your hands to form a dough.
5.
Same as above, pour the remaining flour into the water and stir, and finally knead the dough into a dough.
6.
Knead the spinach dough into long strips and then roll them into long thin slices (the ones with a pasta machine can be pressed more regularly). Knead the white dough into long strips.
7.
Wrap the long strips of white noodles with spinach noodles (if you feel that the stickiness is not good, you can sprinkle some water on the dough).
8.
After the spinach is wrapped in the white dough, if there is excess material in the corners, it is recommended to cut off.
9.
Cut the long dough into the same size agent and roll it into dough.
10.
Serve emerald cabbage dumplings with skin stuffing! Dumpling filling is suitable for people, so I won’t go into details here.
11.
Cook in the pot and start eating!
Tips:
In fact, the people in my hometown all make crescent-shaped dumplings, but they don’t look like cabbage, so I tried to pinch them this time. It’s still not elegant.
