Spinach jiaozi Practice Complete Collection

6 spinach

Glutinous rice flour 80g

Eggs 1

Shrimp 15g

Proper amount of olive oil

2 grams of salt

5 g ginger

monosodium glutamate

How to make spinach jiaozi?

Wash the spinach, leave a root pocket, blanch it in boiling water for about 1 min, take it out and gently squeeze it out (the purpose of this step is to remove oxalic acid).

Dehydrated spinach is laid flat on a chopping board, cut into two sections, the roots are finely cut into sections with a length of 1CM, and warm water is added to the leaves to form a soft dough.

Bake the dough for 5 minutes, knead a small piece of soft dough into small jiaozi, break up the egg mixture, and cut the ginger into powder.

Pour olive oil into a hot pot, heat to 60%, add Jiang Mo and shrimps, and pour boiling water to boil.

Put down the small dumplings one by one in an orderly way. When the dumplings float, remove the impurities floating on the water surface, add spinach roots and egg liquid, wait until the water boils again, and finally add salt and monosodium glutamate to taste.

condiments

500 grams of glutinous rice flour

Black sesame 100g

Auxiliary material spinach 200g.

Ingredients white sugar powder100g

50 grams of lard

30 grams of sugar

40 grams of honey

Steps of Traditional Spinach Tangyuan

1

Stir-fried black sesame seeds, crushed with a blender, white sugar and lard.

2

Pour the stuffing into the pot, heat and melt the lard, and mix with others. Walnut kernels and peanuts can also be added to the stuffing according to personal preference.

three

Put the fused stuffing into a tray and refrigerate it 1 hour, and then take it out and divide it into small portions for later use.

four

Wash the spinach and squeeze it out with a juicer. If there is no juicer, juice can also be taken by hand. Chop spinach, wrap it in gauze and juice.

five

Put glutinous rice flour into a container, add spinach juice and knead it evenly, take out 100g glutinous rice balls, cook them in boiling water, take them out and add them into the original glutinous rice balls and knead them evenly again to increase their viscosity and prevent the wrapped glutinous rice balls from cracking.

six

In other words, I also used chocolate and yellow ones. I added sweet potatoes.

seven

Divide the dough into small portions, flatten it, wrap it with stuffing, slowly tighten it from bottom to top, and then knead it into a ball.

eight

These are wrapped in four colors, frozen in the refrigerator and cooked when eaten.

nine

Boil jiaozi until the water boils, then put it in. Just open the lid and cook until they all float. Remember that dumplings must be deformed with a small fire or a big fire after the water is boiled again.