Spinach Pig Ear Dumplings
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Spinach juice and flour are combined to form a moderately hard dough. For 10 minutes, the good noodles are like rolled noodles. First, roll them into a large dough.
2. Fold it up.
3. Cut into about 6cm wide bread dough, and then cut into trapezoidal slices for later use.
4. Take a trapezoid skin, put in an appropriate amount of meat filling, and put the meat filling on the narrow top.
5. From the narrow end to the wide end, slowly roll up, and then fold the two corners on both sides and press them together.
6. Wrapped one by one into ear-shaped, this is what we call pig ear dumplings.
7. Prepare a large bowl of dumplings, add shrimp skins, mustard greens, seaweed and coriander, and then add salt, balsamic vinegar, chili oil and MSG to taste.
8. Boil the dumplings after the water is boiled. Because the dough is thin, add water twice to cook. First take the soup to dissolve the seasoning in the bowl, then remove the dumplings and put them in the bowl. A bowl of steaming dumplings is ready.
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