Pork spinach dumplings

Despite its small size, there is no love. This feeling stems from the inexhaustible thoughts of mothers far from heaven. To me, the little dumplings are not only good food with the taste of happiness, but are also filled with endless love from which my mother never dies. Mom's from the North, eating pasta and making pasta. The pasta of water dumplings, buns, pies, etc., is often found on my table. We're like moms. We love food like this. When a child was a planned economy, there was a lack of material resources, a proportional supply of coarse grains, and wheat flour was fine, accounting for 40 per cent of monthly food rations. Meat and eggs are also provided on a ticket basis, with very few supplies per month and a planned diet. Despite this, Mother always tries to make different pies for our tastes, with limited food, without fear of trouble, without pain, to satisfy the nutritional needs of our growth. And then the market boomed, and everything we wanted to eat, and Mom's cooking was done more fully, and all the delicious dumplings kept us fresh and tired. Now, a lot of dumplings, a variety of pies, were learned from their mothers, both nutritious and delicious. Pork spinach dumplings are one of them。