How to make spinach and egg dumplings

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  1. Prepare a bowl and a half of flour.

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  2. Knead the noodles with warm water that can slightly feel the temperature with your hands, add water little by little and mix Flood until there are no dry noodles left.

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  3. Knead the flocculent flour into a smooth dough, let it rise and set aside.

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  4.Put oil in the pan and break in the eggs when the pan is hot.

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  5.Crush the eggs little by little with a shovel, turn off the heat and let cool.

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  6.Remove the spinach roots and wash them.

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  7. Boil water for half a minute, take it out, let it cool down, and squeeze out the water.

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  8.Chop the spinach into fine pieces, chop the onion into pieces, and chop the ginger into pieces and set aside.

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  9. Pour the spare ingredients into the container, pour in the cooled broken eggs, and then Add appropriate amount of five-spice powder, chicken essence, salt and cooking oil.

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  10. Stir evenly.

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  11. Knead the proofed dough into strips 2 to 3 centimeters thick.

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  12.Punch into evenly sized portions.

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  13. Dip it into dry noodles and flatten it with your hands.

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  14. Roll out the dough into a uniform thickness.

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  15.Put the filling into the dough and wrap it into the shape you like.

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  16. Wrapped dumplings.

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  17.Put an appropriate amount of water in the pot.After the water boils, pour in the dumplings and boil them three times.Finally, press the dumplings with your hands and feel that the dumpling wrappers and fillings are separated and the dumplings are ready.

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  18. Remove the dumplings and put them on a plate.

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  19.The dumpling filling is still emerald green, and the delicious spinach filling dumplings are ready..