Exclusive Spinach Three-Delicacy Dumplings

Gradually pour ordinary flour into an appropriate amount of water and knead into a dough of moderate softness, then let it rest for twenty minutes for later use.

The pork should have a fat-to-lean ratio of 2:10, chopped by hand, or you can use a meat grinder for convenience. At the same time, chop the green onions and ginger as well.

Remove the roots from the spinach and wash it clean with water.

Put it into boiling water for a quick blanch, then take it out and rinse with cold water for later use.

Add a little chicken bouillon and sesame oil to the minced pork, then stir evenly in one direction with light soy sauce.

Cooked shrimp, chopped.

Chop the spinach.

Remove the stems from the black fungus, wash it clean, and chop it into fine pieces.

Scramble the eggs and set them aside.

Squeeze the water out of the chopped spinach and mix it with the other ingredients into the meat filling.

Add a little salt for seasoning and a small amount of peanut oil.

Mix well and set aside.

Knead the dough evenly and divide it into portions, then roll them into dumpling wrappers.

Make all the dumplings one by one.

After adding water to the pot and bringing it to a boil, put in the dumplings and cook until they all float.

Plate and serve.

So delicious!

Add a few drops of mustard oil to the fragrant vinegar, it gives it a unique flavor!

Finished product picture!