1. Wash the spinach, deacidify with boiling water and then puree it with a food processor. Pour the pureed spinach into the bowl
2. Add flour
3. Make a dough, spread water on the dough and cover it tightly (pot lid, damp cloth, film optional) and relax for about 30 minutes
4. Take a small piece of loose dough, knead, pull (or cut) into small pieces
5. Reunion, squash
6. Roll the skin
7. Add the filling, fold both sides in half, and squeeze into dumpling
8. Arrange evenly on the plate, you can eat it right after cooking, or put it in the refrigerator for quick freezing
Tips:For dumpling noodles, the ratio of flour to water is about 2:1. Individuals can increase or decrease them according to their preferences. There is no such strict requirement.
