Pork and Spinach Dumplings

2024-07-01 01:06:28  Views 3 Comments 0

Health effects

Spinach: Stop bleeding
Ginger: Reduce qi and stop vomiting, resolve phlegm and relieve cough, dispel cold and relieve symptoms

Ingredients

Pork (pork belly) ( One pound )
Spinach ( One pound )
Green onions ( One )
Ginger ( One piece span> )
Edible oil ( appropriate amount )
Salt (appropriate amount)
Soy sauce ( appropriate amount )
Light soy sauce ( appropriate amount )
Pepper powder ( A little )
Four ( 400g )

How to make pork and spinach dumplings

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    1.Put the flour into a basin, add water in small amounts and many times, and stir until it becomes flocculent.

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    2. Knead it into a smooth dough with your hands, put it in a basin and cover it with a curtain for half an hour..

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    3. During the resting time, make the stuffing.Pick and wash the spinach.

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    4. Boil water in a pot, add spinach after the water boils, scald until soft and remove , cold water.

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    5. Ask the seller to mince the pork into minced meat, drain the spinach that has been soaked in cold water, and drain the green onions.Mince the ginger and mince it with the pork into filling.

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    6. Put the chopped stuffing into a large bowl, add a tablespoon of peanut oil and an appropriate amount of soy sauce , light soy sauce, pepper powder, salt, mix well and set aside.

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    7. After the dough has risen, cut a piece with a knife and roll it into a long strip as thick as a rolling pin.Cut into small pieces evenly.Sprinkle hands with flour to make them sticky.

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    8.Press the dough flat.

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    9.Use a rolling pin to roll out the dumpling skin into a thin wrapper around the middle and slightly thicker in the middle.The size and diameter are about the same as the width of your palm.

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    10.Take a dumpling wrapper and put an appropriate amount of meat filling in the middle.

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    11. Hold the dumpling with your left hand, and pinch the middle with the thumb and index finger of your right hand.

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    12. Hold the belly of the dumpling with your middle finger, and pinch the dumpling tightly with your thumb and index finger at the same time.

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    13. A dumpling is ready.

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    14. Wrap all the dumplings in turn.

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    15.Put water in the pot and bring to a boil.After the water boils, add the dumplings and use a shovel to edge them.The bottom of the pot stirs up all the dumplings to prevent them from sticking to the pot.

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    16. Cook for about 3-5 minutes.When all the dumplings float, you can take them out and eat them..

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    17. Enjoy!

Tips

1.If you can’t finish the wrapped dumplings at one time, you can store them in the refrigerator.
2.The ratio of meat to vegetables depends on personal preference.The spinach looks a lot, but after blanching there is very little.

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