Wash the spinach.

Step

2

Blanch the spinach in boiling water, remove from the water and squeeze out the water.

Step

3

Minute the spinach and set aside.

Step

4

Beat the eggs and scramble them.

Step

5

Soak and rinse vermicelli and chop.

Step

6

Shrimp skin soak in water and rinse well, drain and set aside.

Step by step

7

Put the above ingredients together, add oil, salt, chopped green onion and ginger, gyoza stuffing, sesame oil and mix well.

Step by step

8

Place the flour in a bowl, slowly add water and mix with chopsticks to form a floury texture, then knead with your hands to form a soft and smooth dough.

Step

9

Knead the dough into a long strip and cut it into dosage pieces with a hobnail.

Step

10

Spread a thin layer of flour on the dosage, flatten it with your hands, and roll it out with a rolling pin to form a gyoza skin that is thick in the center and thin around the periphery.

Step

11

Put the filling into the skin.

Step

12

Make a small bowl with your left hand and pinch the edges of the dumpling with your right hand.

Step

13

Put a suitable amount of water in the pot, pour in the wrapped dumplings when the water boils, and then add 3 times a spoonful of cold water, and then boil again to see that the dumplings have floated to the surface, turn off the heat, and fish out the dumplings with a slotted spoon.

Spinach and egg dumplings discussion