Spinach noodles with pork and scallions dumplings

Method

1. 01

   Step 1

   Use the spinach juice made in a food processor to directly mix with the dough, and let it rest for 20 minutes. The dough should be on the softer side; as the saying goes, "soft dough for dumplings, firm dough for soup!"

   

2. 02

   Step 2

   I chopped the pork myself; it was from the fridge. This piece is lean, although some fat would actually make it more flavorful. I prepared the seasonings first: three tablespoons of peanut oil, sesame oil, salt, some sugar for flavor, light soy sauce, oyster sauce, a little dark soy sauce to add color and prevent the meat from turning too white after cooking, and some white pepper to remove the meat's gamey smell. That's all the seasonings I have. Pregnant women should avoid MSG and other artificial seasonings.

   

3. 03

   Step 3

   Next, add chopped wood ear mushrooms and dried shiitake mushrooms. The dried shiitake mushrooms are also for enhancing the flavor; adding a few will make it taste amazing. Since I made and photographed this all by myself, there are only a few pictures. It's not hygienic to hold my phone all the time and I need to wash my hands, so please bear with the quality.

   

4. 04

   Step 4

   Add the scallions, taste to check the saltiness, and the filling is ready.

   

5. 05

   Step 5

   Start Package

   

6. 06

   Step 6

   Cook until done and serve.

   

7. 07

   Step 7

   It smells so good!

   

8. 08

   Step 8

   I made a few extra and refrigerated them! Since I'm home alone for lunch sometimes and too lazy to cook, boiling a few is a great option! They're also perfect for working people as breakfast! A reminder: frozen dumplings are prone to breaking when cooked, so make sure they're small so they cook through easily.