1. Knead the dough evenly, knead into long strips, and cut into evenly sized ingredients.
2. Flatten by hand.
3. Mix the meat filling, cooking wine, dark soy sauce, and light soy sauce. Chop the leek and mix well with the meat filling, salt, peanut oil, and MSG.
4. Roll the agent into a thin skin, put it in the filling and wrap it.
5. Chopped spinach into the food processor, add water, break up, filter into juice.
6. Add white flour and make dough.
7. Cut into uniform sizes.
8. Flatten by hand.
9. Roll into a thin skin.
10. Put the stuffing in and wrap it up.
11. Put water in a pot and bring to a boil, put the dumplings to a boil. Pour a little cold water, and pour cold water again after boiling. Repeat 2 times. See the dumplings swell and float.
12. Serve on a plate and enjoy.
13. For the boiled white noodle dumplings in the second pot, pour a little cold water into the pot, and pour cold water again after boiling. Repeat 2 times. See the dumplings swell and float.
14. Serve on the plate and enjoy.
15. Use vinegar and sesame oil to make a juice. It's also good to eat as a dip.
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