Spinach Dumplings

Name: Spinach Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g spinach; 150g Flour; 1 piece Rice noodles; 5 Dried shiitake mushrooms; 2 pcs egg; 4g salt; 20ml Soy sauce; 10g sesame oil; 75g Spinach juice; 2g Stock powder

by Round baking

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

In fact, making dumplings is more troublesome than cooking. This is my feeling. All kinds of fillings must be prepared one by one. However, for office workers who are usually very busy, putting the dumplings in the freezer for freezing, and then taking them out for cooking at any time, it saves a lot of trouble.

Spinach Dumplings

1. 1. Prepare all materials. Boil the spinach in boiling water, chop it, (spinach juice is reserved for kneading), fry the eggs and chop them (not too big, let the eggs be tender), blanch the shiitake mushrooms and vermicelli with hot water and chop them.

2. 2. Put the cut fillings in a large bowl, put various seasonings (according to your own taste), and mix evenly.

3. 3. To make the noodles, add an egg white to the flour and mix the noodles with spinach juice (I want to make jade dumplings, but I should use the original spinach juice. For this mistake, I used blanched spinach juice to make the noodles, so the color is too light. Shows the emerald noodles), the dumpling noodles need to be a little harder and roll the skin.

4. 4. Make dumplings in any way you like.

5. 5. Once the dumplings are wrapped, they can be boiled and eaten directly. Because I am usually tight, I wrap them and put them in the freezer compartment of the refrigerator, and take them out for cooking at any time.