1. Wash the spinach leaves and cut them into small pieces, put them in a food processor, add an appropriate amount of water and a little salt
2. Squeeze into juice and filter
3. Put flour in the basin and slowly pour the spinach juice that has been encouraged into the noodles and form a dough
4. After the dough is made, cover and proof for at least half an hour
5. After picking the shepherd's purse, wash and blanch the water, remove and drain for later use
6. After washing the leek, remove the front leek head, because it can not wash off all the dust
7. Rinse the mussels and cook them, and then grill the mussels for later use.
8. Soak Jingou sea rice half an hour in advance
9. Use a knife to chop the shepherd's purse into finely pieces and set aside
10. Finely chop the leeks with a knife
11. Cut each mussel with a knife 3 knives, don’t chop it up, it tastes bad
12. Put all the ingredients in a basin
13. Stir all the ingredients with cooking oil first, so that the filling will not leak out
14. Pour all the condiments into the basin and stir evenly...
15. After the proofed dough is kneaded into long strips, cut into your favorite size, then roll it into a round thin skin with a rolling pin
16. Just put the stuffing in the dumpling wrapper, I made lace dumplings today
17. Pour an appropriate amount of water into the pot to boil, put the dumplings into the pot, click in the appropriate amount of water after the pot is boiling, repeat 3 times, until you see all the dumplings floating on the water, you can turn off the fire
18. Put the cooked dumplings in a container and start eating
19. Here's another finished picture, is it a tempting rhythm?
20. Fresh, beautiful and delicious, friends who like it, hurry up and act...
Tips:Keep the dumplings you can't finish eating in the refrigerator...
