Xiaonian "hundred Cai Dumplings"
1.
Use spinach powder and two pieces of equal soft and hard dough, and knead until smooth and set aside.
2.
For the spinach powder purchased online, this dumpling has been made for many years with freshly squeezed juice and noodles (I have made spinach noodles). Due to limited time, I used spinach powder this time.
3.
Roll the dough into strips separately.
4.
Flatten the green side and just wrap the white side.
5.
Dip a little water to pinch the seal, then round and rub to the desired thickness.
6.
出剂子。 Out of the agent.
7.
Squash the dose.
8.
I forgot to take a small pot of dumpling stuffing, and the remaining bowl.
9.
Make Hundred Choi Dumplings.
10.
You don’t need too much thin noodles to make dumplings.
11.
"Hundred Cai" dumplings are ready.
12.
Bring the water to a boil, and boil the dumplings.
13.
Cook until the dumplings float and bulge, and then they can be taken out.
14.
The fire was turned off and the "Hundred Cai Dumplings" were harvested. Because the family members did not take photos during the meal time, they ate them hahaha. This time it was not as good as before (but unfortunately I didn't take them before).
Tips:
The point is that the softness and hardness of the two sides must be consistent.
