Spinach juice dumplings

Ingredients used: all-purpose flour, spinach, celery, pork filling

Seasoning used: salt, vegetable oil, white pepper, green onion and ginger, Light soy sauce, oyster sauce, cooking wine, baking soda

Preparation steps:

The first step is to clean 1 small handful of spinach, add water to the pot and bring to a boil, add the spinach and blanch it for half a minute , which can effectively remove most of the oxalic acid contained in spinach.

The second step is to take the spinach out and run it through cold water, squeeze the water for a while and then cut it into small pieces.

The third step is to put it into a wall breaking machine, add a little water, and beat it into spinach juice. The wall breaking machine I use has a low power, so I filtered it again. The most important point is to add a little baking soda to the filtered spinach juice and stir evenly. After the acid and alkali are neutralized, the dumplings will not change color when cooked.

The fourth step is to mix the spinach juice with flour and a little salt to form a green dough. Then add flour and a little salt with cold water to form a white dough. The white dough is slightly larger than the green dough. Cover it with plastic wrap. Set the noodles aside.

The fifth step is to roll the green dough into a rectangular shape, roll the white dough into a long strip and place it on top, wrap the white dough with the green dough and pinch the joints tightly.

The sixth step is to roll it into long strips, then cut it into small pieces, and roll it into dumpling wrappers with a rolling pin.

The seventh step is to use celery and pork stuffing. Add white pepper, green onion and ginger, light soy sauce, cooking wine and vegetable oil to the pork stuffing and marinate it for a while. Blanch the celery and chop it into pieces. water, add to the meat filling, add oyster sauce, salt and vegetable oil and stir evenly.

Step eight, take a dumpling wrapper, put the fillings on it, and wrap the dumplings according to your preference.

In the ninth step, when all the dumplings are wrapped, boil water in a pot, add a little salt, add the dumplings and cook them.

Cooking tips:

1. Make dumplings with spinach juice and noodles. Add a little baking soda to the spinach juice to maintain its emerald green color after cooking.

2. When making spinach juice, firstly, remember to blanch it to remove the oxalic acid it contains; secondly, just add a little water. Don’t add too much water, otherwise the color of the dough will change. It's very light and the green color is not noticeable when cooked.

3. Adding a little salt to the flour used to make dumplings can enhance the toughness of the flour. In the same way, adding a little salt when cooking dumplings will prevent the dumplings from breaking easily.