Polygonal Emerald Three Fresh Dumplings
1.
Wash the spinach first
2.
Juicer juice the spinach, add a little salt and stir well, knead the noodles, and wake up for about half an hour.
3.
Prepare other ingredients
4.
Shrimp (or cut into small pieces), add ginger and pepper
5.
Add cooking wine
6.
Pickled
7.
Put a little bit of the eggs, throw in the salt, and beat them up
8.
Warm the olive oil and pour into the egg liquid
9.
Stir fry quickly, smash the eggs with a spatula and let cool, or let cool and chop them with a knife
10.
Chopped leeks
11.
Place the leeks, eggs, and shrimps in the container, add chopped green onion, pepper powder, aniseed powder, salt, edible oil, sesame oil, soy sauce and other condiments
12.
Stir well
13.
Divide 2 pieces of dough and roll them out separately (the rolled dough piece is bigger than the mold)
14.
Take out the mold and sprinkle a thin layer of dry flour on the edge of the recess to prevent staining
15.
Put one of the large pieces on the mold (pictured)
16.
Put the filling in the shallow recess of the dough (be careful not to put the filling on the surface, and don't put the filling in the outer gap, so that the sealing will be tighter)
17.
Put another large sheet on top of the first sheet and roll it back and forth with a rolling pin. The boundary of the recess will be clear and distinct, and the upper and lower sheets will firmly wrap the filling. Then peel off the dough sheet outside the recess (as shown in the picture)
18.
Turn the other side
19.
Tilt the mold slightly, knock on the chopping board lightly, and the dumplings easily fall out of the cavity
20.
Boil the water, put the dumplings in, and gently push them with a pot and spoon until all the dumplings float. Pour cold water two or three times on the way and cook it.
Tips:
The dough is a little harder
