My little girl loves these dumplings.They are actually a type of vegetable dumpling.Whether it's spinachdumplingsor carrotdumplings,the bright colors attract children's attention, natural pigments are rich in nutrients, and using fruit and vegetable juice to make the dough is truly beneficial in multiple ways~IngredientsMains:

　　Flour400g, spinach juice 150g, meat filling 200g,Cucumber400g, oil 15ml, salt 5g,soy sauce10ml, cooking wine 5ml, green onion 5g,ginger5g, sesame oil 5mlSteps1. Wash the spinach and blend it into juice.

2. Pour the spinach juice into two-thirds of the flour, knead to make a spinach dough ball.

3. Mix the remaining one-third of the flour with warm water to make white dough,

and let it rest on the side.

4. Marinate the meat filling with salt, soy sauce, and cooking wine for a few minutes.5. Add sesame oil andpeanut

oil, then mix in green onion and ginger.

6. Chop the cucumber finely and squeeze out the water.7. Take the white dough and roll it into a sheet.8. Wrap the spinach dough around the sheets.

9. Roll the dough into strips and cut them into portions.

10. Roll each portion into

dumpling wrappers

. 11. Mix the cucumber and meat filling together.

12. Form it into dumpling stuffing.13. Wrap the stuffing with the dough, forming dumplings.

14. Boil water in a pot, add the dumplings; when they float up three times,

remove

them

and enjoy.

Tips

1. Wrapping white dough around spinach dough results in jade green dumplings, while wrapping spinach dough around white dough yields cabbage-shaped dumplings.2. Marinate the meat filling first before adding oil; thoroughly squeeze out any water from the cucumber to prevent watery stuffing.3. Mix the meat and cucumber stuffing just before sealing the dumplings to avoid a runny filling.

Marinate the meat first before adding oil, and squeeze out excess water from the cucumber.

Mix the meat and cucumber when wrapping the dumplings to prevent watery filling.