Ingredients: medium gluten flour, spinach, celery, pork stuffing.

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

Production steps:

Step 1: Clean the spinach 1 hour, add water to the boiling pot and blanch the spinach for half a minute, which can effectively remove most of the oxalic acid contained in the spinach.

Step 2: Take out the spinach with cold water, squeeze it a little and cut it into small pieces.

Step 3, add a little water into a wall-breaking machine to make spinach juice. The power of the wall breaker I used was low, so I filtered it again. The most important thing is to add a little baking soda to the filtered spinach juice and stir well. After acid-base neutralization, jiaozi will not change color after cooking.

Step 4, add flour and a little salt to spinach juice to make green dough, then add flour and a little salt to make white dough with cold water. The white dough is slightly larger than the green dough. Cover it with plastic wrap and put it aside.

Step 5, roll the green dough into a rectangular dough, rub the white dough into a long strip and put it on it, wrap the white flour with green flour and pinch it tightly at the joint.

Step six, rub into strips, cut into small doses, and roll them into dumpling skins with a rolling pin.

Step seven, I used celery and pork stuffing. I marinated the pork stuffing in advance with white pepper, minced onion and ginger, soy sauce, cooking wine and vegetable oil for a while. After blanching the celery, I chopped it up and squeezed it dry. I add it to the meat stuffing, add oyster sauce, salt and vegetable oil and mix well.

Step 8: Take a dumpling wrapper, put the stuffing on it, and wrap jiaozi according to your own preferences.

Step 9: When jiaozi is all wrapped up, boil water in a pot, add a little salt and cook in a jiaozi.

Cooking skills:

1. Spinach juice and flour make jiaozi. Adding a little baking soda to the spinach juice can keep the spinach green after cooking.

2. When spinach is made into juice, first, remember to blanch it and remove the oxalic acid contained in it; Second, just add a little water, don't add too much water, the dough will become very pale, and the green will not be obvious when it is cooked.

3. Adding a little salt to flour wrapped in jiaozi can enhance the toughness of flour. Similarly, adding some salt when cooking jiaozi can prevent jiaozi from peeling easily.