400g of flour, 0/00g of water/kloc, and 0/50g of spinach/kloc.

ingredients

Proper amount of dumpling stuffing

Jiaozi step of two-color jiaozi cabbage 1

200g of flour (medium gluten) is added with100g of water to knead the dough and knead it into smooth dough.

Step 2

Wash the spinach and squeeze it into juice. The juicer I use here can also be used in a blender to add some water to crush it and then filter off the residue. If it is manual, just add a little water to the spinach, cook it, let it cool, and squeeze out the juice by hand. Spinach juice100g is enough.

Step 3

Add 200 grams of flour 100 grams of spinach juice and knead it into smooth dough.

Step 4

Dough of two colors is kneaded into long strips.

Step 5

Cut into small doses, respectively, with white background and green edges as required10g green dough+3g white dough, while the green background and white edges are just the opposite. When cutting, you can cut several packages to prevent the dough from drying, and cover the other dough with a wet towel.

Step 6

10g of green dough and 3g of white dough are respectively kneaded into circles, then flattened by hand, and the white dough is stacked on the green, and no powder can be sprinkled between the two layers.

Step 7

Then roll it out with a rolling pin. When rolling, roll it alternately vertically and horizontally, and sprinkle a little flour to prevent sticking.

Step 8

Roll the dumpling skin over and add dumpling stuffing to make jiaozi. You can make it with green background and white edges in the same way.