Exclusive Steamed Dumplings with Spinach Vermicelli

Wash the spinach, blanch it, squeeze out the water, and chop it.

Mix flour with boiling water until it forms a flaky texture, let it cool for a while, then knead it into a dough and let it rest for thirty minutes.

Tofu, eggs, carrots, and green onions, set aside.

Blanch the vermicelli until soft, chop it, then mix in dark soy sauce for coloring and stir well.

Chop the tofu, heat oil in a pan, add the tofu and stir-fry until colored, then pour in the beaten eggs and stir evenly.

Chop the green onions and carrots and put them together into a bowl.

Add five-spice powder and ginger powder, pour hot oil over to release the aroma, then add salt and mix well.

Roll the rested dough into strips, cut into pieces of equal size, and then roll out the dough pieces.

Put in an appropriate amount of spinach filling and wrap it up.

Wrap them one by one and place them in the steamer basket.

Bring water to a boil in a steamer, place the food in the steaming basket, and steam for fifteen minutes.

After the dumplings are steamed, take them out and plate them, and serve with red oil vinegar sauce.

Finished product image.