1Prepare all the ingredients.
2Divide the flour into two parts, add spinach juice to one part to make a green dough, and add boiling water to one part to make a hot dough of this color and let it rest for 15 minutes.
3Wash and chop the soaked mushrooms and bamboo shoots.
4Minute again and set aside.
5Wash and chop the chrysanthemum cabbage.
6Place in a pot with a little salt and marinate for a few minutes.
7Pour oil into the frying pan and add the shrimp peel and sauté it, turn off the heat and set aside
8Pour in the mushrooms and bamboo shoots and stir-fry them evenly and turn off the heat.
9Squeeze the water out of the cabbage and put it in a large bowl.
10Add the stir-fried stuffing, then add salt, sugar, chicken essence, pepper, cooking wine, sesame oil and mix well.
11The dough should be kneaded again.
12Roll the green dough into a large square.
13Place the white dough on top of the green dough.
14Roll the dough into long strips and seal them tightly.
15Cut into equal portions.
16Take one portion and roll it into a circle.
17Pack in the filling and shape into dumplings
18Put all the dumplings into the steamer.
19Put into the steamer pot on high heat and steam for 10 minutes.