Jade Dumplings

Jade Dumplings

1. Add 20g spinach leaves and 60g water to beat and filter out the juice, 100g flour and 57g spinach juice to make a green dough. Add 100 grams of flour to 55 grams of water to form a white dough. Knead the dough smoothly and roll it into a rectangle. The width is suitable to cover the white noodles and the thickness is about 1 cm.

2. Wrap the white noodles tightly in the green noodles,

3. Pinch the edges, knead them into strips of uniform thickness, and cut them into uniform sizes.

4. Dump the dough into a neat cylindrical shape with your hands, and squeeze it in the middle of your palm. In this way, the green can be neatly wrapped around the white.

5. Roll out into thin discs,

6. Press the filling with the thumb of the left hand, pinch a sharp corner with the right hand, and divide it into five equally spaced parts.

7. Be sure to pinch firmly in the middle.

8. Start from the center and squeeze out the folds by hand until it stops about one centimeter below the sharp corners.

9. Pull and fold the folds at the end to the beginning of the next piece, and so on.

10. Apply some oil on the steamer to prevent sticking.

11. Boil the water and steam for 6 minutes.