Emerald dumplings
By VicentaLakin
I was supposed to pack dumplings in the winter, but the kid doesn't want meat
Recipe Recommendations
- hind leg meat 750 grams
- leek 300 grams
- spinach a little
- Dumpling flour 1000 grams
- pepper oil appropriate amount
- salt appropriate amount
- shisanxiang appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- green onion appropriate amount
- ginger appropriate amount
Steps for Emerald dumplings
1
Cut the meat, wash the cauliflower, cut the onions, cut the ginger, evenly mixed, added salt, raw smoke, peppers, fragrances, heat the oil into peppers, little flaming peppers, squirming it on the meat pies, squirming it up the clockwise needles! The spinach squirming is then juicy and the flour is mixed into a smooth-loafed lid for an hour。
2
The green noodles grow large pieces of squares with a stick, then the white ones are wrapped in and rolled up。
3
Cut the noodles into a small agent, with a round face, and wrap the meat。
4
Just put it in the open water for five minutes。
5
Let's have a taste plate。