Cooking Steps

1. 

   Step1:Prepare the ingredient

2. 

   Step2:Wash spinach repeatedly until there is no silt

3. 

   Step3:Blanch spinach until it's boiled. Drain. Rinse with cold water until it's cool. Squeeze out excess water and set aside

4. 

   Step4:Take 80g boiled spinach and 50g water and break them with a wall breaking cooking machine

5. 

   Step5:Cut water chestnut, seafood mushroom and spinach into pieces

6. 

   Step6:Dig a hole in the middle of the flour, mix the little spinach juice, and then add some spinach juice. To make dumpling skin, you need to make the dough hard. I added about 130g spinach juice in total. Everyone uses different flour brands and different water absorption. Add spinach juice several times as much as possible

7. 

   Step7:Knead until it is smooth without white particles

8. 

   Step8:Wrap the plastic wrap and wake up for about half an hour

9. 

   Step9:Mix the spinach, water chestnut and seafood mushrooms. Add the chicken sauce, sugar, salt and sesame oil to taste

10. 

    Step10:Roll the dough into long strips, cut them into equal sized tablets and roll them into equal sized slices

11. 

    Step11:Arrange 56 pieces of dumplings in a row. Spread dumpling stuffing in the middle. (use a rolling pin to press the overlapped dumpling skins

12. 

    Step12:Fold the dumpling skin in half and press the edge in half

13. 

    Step13:Roll up the dumpling ski

14. 

    Step14:Five rose dumplings can be made from the dough

15. 

    Step15:In a hot pot, pour dumpling oil into a small bowl of starch and simmer for 58 minutes

16. 

    Step16:Dry up the water and turn off the fire

17. 

    Step17:If you don't want to roll the dumpling skin yourself, you can buy it off the shelf

18. 

    Step18:.