Spinach Dumplings
1.
Dumpling skin ingredients: 500g dumpling flour, 280g spinach juice; dumpling stuffing ingredients: pork, peanut oil, edible salt, soy sauce, cooking wine, ginger, chives, cornstarch.
2.
Clean the fresh spinach, cut into sections and put it in a juicer, squeeze the spinach juice, then take 280 grams of spinach juice, pour it into 500 grams of dumpling flour, and mix well. Knead the smooth dough, cover it with a damp cloth, and let it sit for 10 minutes.
3.
Knead again smoothly and take a small ball of 10 grams. You can also knead the dough into a long strip, and then use a spatula to cut about 10 grams.
4.
Sprinkle some flour on each small ball, roll it thin with a rolling pin, and the dumpling skin is ready. The flour is dried to prevent sticking together. When there is flour, it will not stick when the dumpling skin is rolled.
5.
After the dumplings are filled, the fresh pork is cleaned, peeled, sliced, put in a meat grinder, and crushed. The ginger and chives are cleaned and cut separately. All the ingredients are placed in a large ceramic bowl and mixed evenly. Dumpling stuffing with scallions and meat is ready.
6.
Take a dumpling wrapper, put in an appropriate amount of dumpling filling, put the dumpling wrapper together, and wrap it in the shape you like.
7.
Spread a little flour on the bottom of the dumplings and evenly spread them on the dumpling mats. Leave a gap between the dumplings. If it is hot, put them in the refrigerator immediately. In winter, you can wait until the wrapping is finished before cooking together.
8.
Pour in the right amount of water, boil on high heat, put in the dumplings, and then loosen the chopsticks easily, don't let the dumplings stick together.
9.
The dumplings float on the pot, indicating that the dumplings have been cooked. In the process of cooking dumplings, if there are a lot of bubbles, you can add a little cold water, the bubbles will sink, so that the dumplings will not overflow. Dumplings cooked in water are taken out and dipped in vinegar and soy sauce. They are delicious.
Tips:
1. Dumpling flour uses all-purpose flour. Many flours are labeled as dumpling flour. If dumpling flour is not labeled, buy all-purpose flour. Steamed buns, dumplings, and noodles are all the same flour. Bread is high-gluten flour, and cake is low-gluten flour. 2. The concentration of spinach juice is different for different flours, so the dosage is slightly different when making noodles.
