1. 1 jin of spinach, 1 chicken breast, 1 pleurotus eryngii, 1 green onion, 100 grams of sweet potato puree.
2. Pick spinach, wash and blanch.
3. Don't hold it too dry, add a little water and put the meat grinder to break it up (add water as long as the machine can rotate).
4. Don't hit too finely.
5. Juice and noodles, dry stuffing.
6. 3 small bowls of noodles and three colors. White pure white noodles, green spinach noodles, yellow sweet potato noodles. 1 teaspoon of salt is added to each noodle. The freshly mixed noodles are a bit rough and smooth after kneading.
7. Then make the stuffing, chop the chicken breast, pleurotus eryngii and green onions, and put them in the meat grinder.
8. It can be broken soon. Some people don't like to twist stuffing, you need to see what stuffing is. The pleurotus eryngii and spinach in this filling are very loose, and the filling is more integrated.
9. Add oil, sesame oil, oyster sauce, salt and five-spice powder to the filling. The stuffed eryngii mushrooms and chicken are very fresh.
10. When the filling is ready, let it taste for 10 minutes.
11. When kneading the dough for the second time, rub it on a long plate and cut the ingredients directly.
12. Roll the skin.
13. Make dumplings.
14. Cook the dumplings, just don't put too much to bulge them.
15. This dumpling is very fresh and low-fat.
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