The faint light green makes people look comfortable. The dough made of spinach juice is healthy and nutritious. With a little thought, you can add a touch of new green to your dining table.

condiments

flour

250 grams

spinach

20 grams

Hangju

20 grams

Mushroom

6 flowers

bamboo shoots

30 grams

Dried shrimp

20 grams

condiments

Proper amount of salt

Sugar 3g

Soy sauce 10ml

Pepper 2g

Chicken essence 2g

Sesame oil 10ml

Proper amount of boiling water

Proper amount of oil

Method for making steamed dumplings with emerald cabbage

1

Get all the materials ready.

2

Flour is divided into two parts. One part is made into green dough with spinach juice, and the other part is made into hot dough with boiling water. Both kinds of dough are proofed 15 minutes.

three

Wash and chop chrysanthemums and cabbages.

four

Put it in a pot and marinate it with a little salt for a while.

five

Chop the soaked mushrooms and bamboo shoots.

six

Stir-fry shrimps in oil in a pan.

seven

Then fry the mushrooms and bamboo shoots together for a while. Turn off the heating.

eight

Squeeze out sauerkraut and put it in a big bowl with mushrooms and dried shrimps.

nine

Add salt, sugar, soy sauce, pepper, chicken essence and sesame oil.

10

Stir evenly to form stuffing.

1 1

Knead the dough evenly again.

12

The dough was rolled into a square.

13

Put white dough on it.

14

Roll it into a long strip and seal it on both sides.

15

Cut into equal parts.

16

Take one and roll it into a round skin.

17

Wrap the stuffing, knead it into jiaozi, make it all in turn, and put it in a steamer.