Cabbage and pork dumplings

1. Wash and chop the pork into minced meat, then add chopped scallions, ginger, cooking wine, soy sauce, olive oil, sesame oil, spicy powder, pepper, sugar, and an appropriate amount of salt. Stir vigorously in one direction

2. Wash and shred the cabbage, sprinkle some salt and chop it into small pieces, squeeze out the water

3. Mix the meat filling with cabbage and stir well

4. Mix high gluten flour with an appropriate amount of warm water and knead it into a dough. Wrap it with cling film and let it sit for about 30 minutes

5. Add water to the pot and bring it to a boil. Heat the cleaned spinach slightly and remove it. Drain the water

6. Put the spinach juice into the juicer to extract the original juice, and filter out the residue with a fine mesh

7. Mix the original spinach juice with flour and knead it into a dough. Wrap it with cling film and let it sit for about 30 minutes

8. Rub the two dough pieces together until smooth

9. The white dough is kneaded into long strips

10. Roll green dough into thin pancakes

11. Use scissors to cut into thin strips in a circular shape from the outside to the inside

12. Wrap the green thin noodles around the white coarse noodles and rub them smooth

13. Divide into evenly sized dosage forms

14. Press flat

15. Rolling into dough

16. Take an appropriate amount of filling and place it on the dough

17. Fold and fold into folds to make dumplings

18. Boil the dumplings in a boiling pot with water, then add the dumplings over high heat and bring to a boil. Add cold water and bring to a boil again. After three rounds of cold water, the dumplings will expand and float, and then they can be drained and taken out

19. The color is very beautiful

20. Adding warmth to the cold winter