Double-sided steamed dumplings

Overview

The dumpling fillings left over from making dumplings happened to be autumn spinach brought from my sister's house. It was tender and suitable for squeezing juice. I wanted to make pearl meatballs, but saw that there was too much juice, so I used the remaining dumpling fillings to make fancy steamed dumplings. Because I am making steamed dumplings with soup noodles, half of them are made with boiling water noodles, so the color is not green enough. It is a good way to gain experience!

Tags

• staple food
• pasta
• home cooking
• cantonese cuisine
• old man
• dumplings
• spring recipes
• fast food
• lunch
• dumpling filling
• flour
• spinach juice

Ingredients

Steps

1. 1 Wash fresh spinach

   

2. 2 chopped

   

3. 3 Place in a cooking cup

   

4. 4 Juicing

   

5. 5 filter

   

6. 6 300g flour divided into two

   

7. 7 Half white and half green, covered with a damp cloth

   

8. 8 Punch the two colors of noodles evenly into equal amounts of small portions

   

9. 9 Wrap the stuffing with green leather and pinch the edges

   

10. 10 Roll out a thin piece of white dough and pinch it with a second layer of lace

    

11. 11 Wrapped dumplings

    

12. 12 Put it on the drawer, boil water and steam for 15 minutes

    

13. 13 Steamed fancy dumplings

    

14. 14 OK! Although not flashy enough, it is still quite attractive.