Dumpling skin: high-gluten flour, spinach juice

Stuffing: pork, cabbage, onion, ginger, cooking wine, soy sauce, fresh fragrant powder, pepper, sugar, salt, olive oil and sesame oil.

working methods

1. Wash and chop pork into minced meat, add chopped green onion, Jiang Mo, cooking wine, soy sauce, olive oil, sesame oil, fresh fragrant powder, pepper, sugar and appropriate amount of salt, and stir in the same direction.

2. Wash and shred the cabbage, sprinkle some salt and chop it to squeeze out the water.

3. Mix the meat stuffing with Chinese cabbage and stir well.

4. Add proper amount of warm water to the high-gluten flour, knead it into dough, and wrap it with plastic wrap for about 30 minutes.

5. Add water to the pot to boil, add the washed spinach, blanch it slightly, remove and drain the water, put it in a juicer to squeeze out the spinach juice, and filter out the residue with a rotating net.

6. Mix spinach juice with flour, knead into dough, and wrap it with plastic wrap for about 30 minutes.

7. Knead two doughs until smooth.

8. Knead the white dough into strips.

9. Roll the dough into pancakes, cut it into a circle with scissors and cut it into thin strips from the outside to the inside.

10. Wrap the fine green flour on the coarse white flour and knead it evenly.

1 1. Divide into preparations with the same size, flatten and roll into dough pieces.

12, take a proper amount of stuffing and put it on the dough, fold it in half and make jiaozi.

13, add water to the boiling pot to boil, then put it into jiaozi fire to boil, and then put it into cold water to boil.

After 14 and 3 times of cold water, the jiaozi can be drained and fished out after it rises and falls.