How to make mutton and cabbage dumpling filling:

First, prepare the ingredients: cabbage leaves (appropriate amount), 200 grams of mutton, 300 grams of flour , soy sauce (appropriate amount), water (appropriate amount), spinach leaves (appropriate amount), salt (appropriate amount), pepper cumin powder (appropriate amount).

1, first spinach leaves cleaned.

2, poured into boiling water, with boiling water on about 1 minute or so, to oxalic acid (oxalic acid is not easy to decompose, easy to form stones in the body such as kidneys, bladder and other organs, a large number of oxalic acid will be taken to reduce blood calcium, symptoms such as twitching hands and feet).

3, fish out the spinach leaves into the ice water. Keep the spinach turquoise color.

4, broken into juice.

5, strain the chopped spinach through saran wrap and squeeze the juice into the flour of the open nest.

6: Knead into a ball.

7: Do it in order and set aside to rise.

8, pour the right amount of soy sauce, add the right amount of salt, cumin and pepper, sesame oil moderate, and finally add chopped cabbage leaves. Mix well.

9, flatten and roll out the spinach juice noodles, just enough to wrap the white noodles, cut into small dosage, sprinkle with flour to prevent sticking, flatten with the palm of your hand and roll out.

12, so the dumplings have been wrapped, you can start cooking.

13, mutton and cabbage dumpling filling has been done.