1. Wash the spinach and remove the spinach leaves.
2. Boil the spinach leaves in boiling water, remove them and leave them in cold water.
3. Puree the spinach leaves and a little water.
4. Add spinach puree to extra-fine powder and knead it into a moderately hard dough; add whole wheat flour and water to make a moderately hard dough. Cover it with a damp cloth and knead it smoothly after waking up for 1 hour. (The ratio of flour to water is about 2:1, depending on the water absorption of flour, the amount of water should be increased or decreased appropriately)
5. Add cooking wine, light soy sauce, thirteen incense, oyster sauce and a pinch of salt to the meat.
6. Wash baby cabbage and white radish, add salt and chop separately, then squeeze out the water, add to the meat and stir evenly.
7. Season with salt according to your taste.
8. Take an appropriate amount of the awake dough, roll the spinach dough into slices, roll the whole wheat dough into strips, and wrap the whole wheat noodles with spinach noodles.
9. Cut off the excess spinach noodles and pinch tightly.
10. After rubbing it again, cut the seeds.
11. Roll it out into a dough piece with thin edges and a thicker middle.
12. Wrap an appropriate amount of stuffing and knead into dumplings.
13. After adding water to the pot to boil, add the dumplings, stir gently with chopsticks, and cover the pot. When the pot is boiled again, add an appropriate amount of cold water, repeat three times in total.
14. Take out the dumplings, or make a dip with vinegar and chili oil.
Tips:Dumpling fillings are made according to your own preferences, any filling will do.
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