-Materials Required-
spinach
leek
Black fungus
Lentinula edodes
Pork filling
Chives
flour
Raw soy sauce
Wine
Five-spice powder
Pepper
salt
ginger
-Cooking steps-
1
Wash a small handful of spinach, then cut into sections, add the right amount of water and put into the blender to make the juice.
2
Take an appropriate amount of flour, slowly pour the spinach juice into the flour and stir into a flocculent dough.
3
Knead the flocculent dough into a smooth surface, then cover with a semi-wet kitchen cloth and let stand for half an hour.
4
Add the remaining flour to the right amount of water and knead into a white dough. Let stand for half an hour.
5
When the dough wakes up, prepare the filling. Stir the pork into minced meat in a blender, add salt, minced ginger, minced green onion and soy sauce and marinate for about 10 minutes. Use a blender to beat the shiitake mushrooms into small pieces, wash and chop the leeks, soak the black fungus, wash and chop, pour the marinated pork filling and shiitake mushrooms, leeks, and black fungus into a large container, add the appropriate amount of salt, allspice, pepper and mix well.
6
Roll out the dough into a flat oblong oval shape.
7
The white dough is kneaded into a long, round strip.
8
Place the white dough on top of the green dough.
9
Make the white dough completely wrapped in green dough.
10
Cut off the excess edges.
11
Cut into small dough pieces one by one.
12
Press flat with the palm of your hand.
13
Roll out the dumpling skin into a round shape.
14
Add the dumpling filling.
15
Fold the dumpling skin in half and pinch tightly around it.
16
Then place the dumpling skin on the index fingers of both hands, push it on the index finger with two thumbs, and squeeze hard at the two tiger mouths. A nice cabbage-shaped dumpling is ready.
17
Finished product drawing.