1. Pick and wash the leeks. I bought the shrimps from our Yantai local fresh small red shrimps. I peeled them out by myself.
2. The leeks are chopped with a knife, and the Chinese cabbage is chopped with a knife.
3. After the pork is cleaned and chopped with a knife, the family still likes the traditional taste.
4. Add oyster sauce and light soy sauce, appropriate amount of salt and chicken essence, pepper powder and cooking wine to the pork filling. Stir all the ingredients in a clockwise direction.
5. At this time, add chopped leeks and chopped Chinese cabbage, add shrimp and peanut oil.
6. Mix all the ingredients and stir well.
7. Wash the spinach leaves, squeeze the juice, filter, add 200 grams of flour, start the kneading mode, and form a dough.
8. Mix the white dough with water and the remaining 200 grams of flour into a dough. Let the two colored doughs stand for half an hour.
9. Knead the dough evenly, knead the white dough into a strip, roll the green dough into a dough, put the white dough on top, wrap it in the green dough, and knead into a dough strip.
10. Use a knife to cut the wrapped strips into uniform sizes.
11. Roll the dough into a round thin dough.
12. Add the right amount of fillings.
13. Just wrap it up as you like.
14. Wrap all the dumplings in turn.
15. Pour an appropriate amount of water into the pot and boil, put the dumplings into a high fire and boil, point a little water, repeat 3 times, and turn off the fire when you see all the dumplings floating on the surface of the water.
Tips:Before squeezing spinach juice, it is best to blanch the water, because spinach contains a lot of oxalic acid, blanched spinach will be much better...
