1. Wash the spinach, squeeze the juice and filter, prepare the flour
2. Blend into white and green dough, cover with wet cloth and let it dry for 1 hour
3. Put water and pepper in a pot to boil and turn to low heat for 5 minutes, pour out and let cool into pepper water
4. Finely chop the beef tenderloin into the bottom, add oil, starch, cooking wine, salt, add pepper water in portions, stir clockwise with chopsticks, and marinate for 20 minutes
5. Finely chop the onion, rub the white radish into silk, squeeze the water, and chop finely
6. Put the chopped onion and white radish into the beef bowl, add salt, cooking wine, light soy sauce, and oyster sauce and stir well
7. Roll out the good green dough into a rectangular dough sheet
8. Roll the white dough into a strip and place it on the green sheet, the green sheet wraps the white dough
9. Cut into small pieces
10. Roll out into dumpling skins, put beef filling, and make dumplings
11. The dumplings in two shapes are green and white, which are very eye-catching.
12. Put water in the pot to boil, add a little salt, add the dumplings, use the back of a spoon to gently push the pot so that the water is re-boiled, and the dumplings will be cooked when they all float.
13. Take it out and serve it with dipping sauce or even soup with each taste, soft and waxy, with a delicate fragrance of vegetable juice.
