Jade Cabbage Dumplings Recipe

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  1.Wash the spinach and beat into juice.Be a little more delicate, add an appropriate amount of flour, and knead into a smooth dough and set aside.The dough should be a little harder

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  2.Add water into the flour in small amounts and several times, and knead it into a smooth dough.Do not add too much water and make the dough a little harder.In this way, the dumpling wrapper materials are ready

• 3. Knead the white dough directly into a long strip, use a rolling pin to roll the green dough into a thin dough, roll it out until it is as long as the white noodles, and then put the white dough on the green dough Roll it up, knead it, and then stretch the fused noodles like making ramen to combine the two noodles

• 4. After the dough is kneaded, cut it into evenly sized pieces, sprinkle with dry flour, flatten it with your hands, and use a rolling pin to roll it into a dough with a thick middle and thin edges.If you want each dough to be the same If it is large, you can find a lid of suitable size and press it, remove the excess edges, and the dumpling skin is ready

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  5. Chop the tofu and soaked black fungus, chop the washed onions and leeks, and put them into a container.Add cooked cooking oil, oyster sauce and a little sesame oil and stir evenly.Add salt last.To prevent the leeks from becoming watery

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  6. Now you can make dumplings in any shape you like., feel free to play, I made wheat ear-shaped and crescent moon dumplings

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  7.A few more are included Make small buns and make pan-fried buns

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  8. Roll out the excess dough into thin sheets.I cut noodles into noodles for my baby to eat, pan-fried buns for my husband, steamed dumplings for my mother-in-law and me, and the baby’s rations.I’m such a clever little guy (*˘︶˘*).