Spinach and egg dumpling filling specific method is as follows:

Materials:

500g of gluten-free flour, 200g of eggs, 700g of spinach, 50g of vermicelli, moderate peanut oil moderate salt, 1 tablespoon of soy sauce, moderate sesame oil, moderate pepper.

Making Steps

1. Pick and wash spinach. Prepare the other raw materials. Blanch the spinach in boiling water and quickly remove and set aside under cool water. Beat the eggs with a few drops of balsamic vinegar and fry them in a frying pan with a little oil to solidify. Soften the vermicelli in the wok, then drain and set aside. (If it is a thicker vermicelli can be soaked in advance before cooking better soft), spinach squeeze the water and chopped, vermicelli also chopped standby.

2. Frying pan into the appropriate amount of peanut oil put in a few peppercorns fried flavor off the heat and cool. Spinach, eggs, vermicelli together, the peppercorns picked out do not, the oil poured into the dish and stirred. Add two tablespoons of salt, one tablespoon of soy sauce and a few drops of sesame oil to the filling. Mix the filling well. Slowly add warm water to the flour and knead into a smooth dough, cover with a damp cloth or plastic wrap for a while. (This step can be prepared before making the dish, molasses) Molten dough into small pieces, knead smooth.

3. Take a dessert and roll it into a long strip. Use a knife to cut the dough into small dosage. Roll out one small dough ball into a round cake. Sprinkle a little flour on the dumpling mold. Place the dumpling skin on the dumpling mold with a concave center. Place a small amount of filling in the center groove of the skin. Fold both halves in half and press the dumpling firmly. Remove the excess dough from the edges and open it up. Make water in a cooking pot, when the water boils put the dumplings in and cook them, usually just three times boiling.

Note

When using a dumpling mold, first sprinkle flour to prevent sticking, and put the filling in moderation do not be greedy, or can not wrap. If you are a novice dumpling, I think this mold can play a big role, huh? I feel that the package out of the good-looking but a little slow.