1. Add a small amount of water to the spinach leaves and put them in a juicer to make a pureed spinach, then use 200 grams of flour to add an appropriate amount of pureed spinach to make a green dough. I didn’t photograph the spinach juice, leaving 300 grams of flour and white dough, respectively. Put it in two bowls and cover with a damp cloth to proof for half an hour
2. Chop the meat, add green onion, ginger, sesame oil, oyster sauce, pepper powder, steamed dumpling filling seasoning, light soy sauce, salt, chicken essence, and vegetable oil to stir in one direction. Chop the cabbage and kill it with salt for a while. Stir well into the meat
3. Roll the green dough into a rectangular piece and place it on the bottom, roll the white dough into a long strip and place it on top, roll up the white dough with the green dough
4. Cut into medicine, squash and roll into skins
5. Pack one by one
6. Boil the pot under the water, take it out 8 minutes after the water is boiled again, and pack a lot of it. The fresh and beautiful jade dumplings are really eye-catching.
Tips:The cabbage needs to be killed with salt for a while, and then put it in the meat filling, otherwise the filling will produce water.
