The classic recipe of spinach dumplings
Spinach dumplings are more nutritious and healthier than ordinary dumplings. The water in the dumpling skin and noodles is spinach juice. The dumplings are stuffed with pork belly, spinach, chives and other mixed stuffing and placed in the refrigerator to solidify the juice. The dumplings have a thin skin and a juicy filling.
Spinach is rich in carotene, vitamin C, vitamin K, minerals and other nutrients. Spinach can enrich blood, moisturize dryness, clean skin, resist aging, promote human metabolism and delay aging. It is a nutritional model among vegetables. ”
Main ingredients
300g flour, 160g spinach juice
Accessories
400g pork belly, 400g spinach, chives 200 grams, 6 ml of peanut oil, 6 grams of salt, 2 ml of light soy sauce,
1 gram of ginger, 1 gram of chicken powder. Steps for making spinach dumplings
1
Prepare the ingredients for dumpling fillings, peel and cut the pork belly into pieces, wash the spinach and spinach separately;
2
Wash the pork belly and chop the spinach in a food processor , chopped chives, add oil, salt, light soy sauce, ginger, and chicken powder, mix well to form dumpling fillings, put in the refrigerator to freeze for 1 hour;
3
Wash the spinach, Beat into juice and filter;
4
Add flour and spinach juice and knead into a smooth spinach dough and let it sit for 15 minutes;
5
Knead the woke spinach dough into long strips and roll it into dough;
6
Cut the dough into a dumpling;
7
Roll it into a dumpling wrapper;
8
Put in the spinach filling, tighten the mouth, and then shape it into the shape you like;
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These are the wrapped jade dumplings
10
Put the dumplings into boiling water, boil again, and add some salt;
11.
Add cold water again and bring to a boil until the dumplings float.
Tips
(1) Bring the spinach juice. Dumplings are delicious;
(2) The ratio of flour to water is 2:1. Different temperatures require different proportions of water;
(3) You can add cold water halfway when cooking dumplings , the dumplings will be cooked when they float.