Cabbage and Pork Dumplings

Wash the pork and chop it into minced meat, add minced green onion, minced ginger, cooking wine, soy sauce, olive oil, sesame oil, fresh chili powder, pepper, sugar, appropriate amount of salt, stir in one direction

Wash and shred the cabbage, sprinkle with some salt and chop into pieces, squeeze out the water

Mix the meat filling and cabbage and stir evenly

Add high-gluten flour and appropriate amount of warm water to form a dough, wrap it in plastic wrap and leave it for about 30 minutes

Add water to the pot and bring to a boil. Add the washed spinach, blanch it briefly, take it out and drain

Put it into a juicer to extract the original spinach juice, and filter out the residue with a fine mesh

Mix the spinach juice into the flour and knead it into a dough, wrap it in plastic wrap and leave it for about 30 minutes

Knead the two doughs until smooth

Roll the white dough into a long strip

Green dough rolled into pancakes

Use scissors to cut into thin strips in a circular shape from outside to inside

Wrap the green thin noodles around the white thick noodles and knead until smooth

Divide into equal-sized portions

Press flat

Roll into dough

Take an appropriate amount of filling and place it on the dough

Fold and pleat to form dumplings

Add water to the pot and bring to a boil. Add the dumplings one by one and bring to a boil over high heat. Add cold water and boil again. After 3 times of cold water, the dumplings will swell and float and can be drained and taken out

The color is very beautiful

Add warmth to the cold winter

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