1. Blanch the spinach in water, put it in a blender, sift and reserve the juice for later use. Half of the flour is mixed with spinach juice, and the other half is mixed with white water. The cover is proofed and set aside.
2.
Mince the green onion and ginger and set aside,
Add green onions, ginger, cooking wine, light soy sauce, a little dark soy sauce and salt to the meat filling. After stirring, add the aniseed water several times so that the meat filling will be juicy.
After the eggs are spread, crush them in the pot with a spatula, and add the washed shrimp skins (according to personal preference, you may not rinse them, the taste will be heavier) chopped chives, chopped fungus, and chopped green onions. Add oyster sauce. Season with salt and sesame oil.
3. Knead the proofed noodles into long strips.
4. Roll the green noodles into a sheet and wrap them evenly on the outside of the white noodles with even joints. (Note: At this time, dry flour is not needed between the white noodles and the green noodles).
5. After wrapping, cut into small doses.
6. Roll the skin across the cross section.
7. Finished. After boiling the water on a high fire, add a little salt, and then add the dumplings after boiling. After the water is boiled, hit water three times. Remove and eat.
