Spinach
500g
Tofu
200g
Flour
300g
Water
160g
Salt
2g
Substantial Ingredients
Scallion
1 stalk
Fungus
10g
Salt
Moderate
Oil
Moderate
Scented Oil
15g
Oyster Sauce
10g
Pepper Powder
3g
Minced Ginger
5g
Steps
1. flour with salt, water added to the flour a little bit, kneaded into a smooth dough, put into a plastic bag to wake up for half an hour
2. green onions cut into scallions
3. spinach blanched in boiling water
4. pot of boiling oil hot popping scallions, ginger, use half of the scallion
5. tofu cut into cubes in a pan frying until browned. Add pepper and stir fry evenly, stir fry and let cool
6. fungus soaked in advance, washed, chopped
7. spinach chopped squeeze water, do not squeeze too dry
8. all the ingredients are mixed, add salt, oyster sauce, sesame oil
9. mix the stuffing looks like
10. wake up the noodle to cut a small piece of, rolled into a long strip
11. Cut the dough into equal sized pieces and roll them out
12. Take a piece of dough and put the filling in the center
13. Pinch the center of the dumpling skin
14. Pinch the sides with your thumb and forefinger. Heat the water on low heat so that the dumplings are ready, and when the water boils, put in the dumplings, not too much at a time, and arch the dumplings from the bottom of the pot through a strainer
17. Boil the water for 2 minutes after it boils again
18. Fish out the dumplings through a strainer
1, the noodle of the dumplings should be a little bit softer
2, the spinach contains oxalic acid, it is necessary to blanch, but don't blanch it
3, always think that the chicken essence is a little bit soft
3, always feel the chicken essence, monosodium glutamate is not assured, put a little more sesame oil instead
4, cooking dumplings when the water boiled, cook to the water in the white foam is not cooked