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Recipe details are AI-generated from the video and may contain errors — for reference only.
Crack 2 eggs into a bowl, add 1g of salt, and beat thoroughly with a spoon. Do not add chicken bouillon or other flavors.
Watch out
Only add salt when beating eggs, never add chicken bouillon, otherwise the scrambled eggs will taste terrible.
Add 15ml of cooking oil to the wok. Once hot, pour in the beaten eggs and scramble with a wooden spatula until broken into small soft pieces without overcooking.
local_fire_departmentMedium heat, about 90 secondsWatch out
Do not use too much oil when scrambling eggs or they will feel greasy
do not overcook the eggs, otherwise they will easily puncture the dumpling wrappers
Add 200g of chopped spinach directly into the cooked eggs. Keep the heat low, stir-fry slowly until the spinach wilts and turns soft, then turn off the heat.
local_fire_departmentLow heat, about 90 secondsWatch out
Do not use high heat after adding spinach, stir-fry slowly until just wilted to avoid losing too much moisture.
After turning off the heat, add 1g chicken bouillon, 1g MSG, 2g salt, 5ml sesame oil, and 10ml light soy sauce. Stir everything evenly. Do not add oyster sauce.
Watch out
Must turn off the heat before adding seasonings, otherwise residual heat will ruin the flavor
oyster sauce is unnecessary as eggs already provide natural umami
Be careful of scalding when handling boiling water, avoid splashing when pouring into flour.
Bring 100g of water to a boil in a pot, pour it into 150g of medium flour, and knead into a smooth dough.
Watch out
Must use freshly boiled water to scald the dough, control the water amount to ensure flour is evenly scalded.
The freshly cooked dough is extremely hot, dissipate heat carefully to avoid skin burns.
Place the dough on the board, spread it out with palms to cool quickly, then knead repeatedly until smooth and refined. Scalded dough benefits from thorough kneading.
Watch out
Freshly scalded dough is very hot, be careful when spreading to cool
knead thoroughly so the wrappers look smooth and neat
Roll the dough into a long log, cut into small pieces weighing 12g to 14g each, and dust with dry flour to prevent sticking.
Watch out
Must dust with dry flour promptly after cutting, as scalded dough is extremely sticky and will fuse together.
Flatten the dough pieces and roll them out with a rolling pin into evenly thick wrappers. No need to leave the center thicker. The resulting wrappers are translucent and flexible.
Watch out
Roll wrappers evenly flat without deliberately leaving a thick center, as scalded dough is low in gluten but resists bottom-tearing.
Drain excess water from the cooked spinach and egg filling. Place appropriate filling in the center of wrapper and seal into a steamed dumpling, keeping the sealed edge even in thickness to prevent drying out.
Watch out
Must drain moisture from the filling before wrapping
keep sealed edges even and avoid pinching them too wide, otherwise they will dry out and harden
Be careful of steam burns when handling the steamer, insulated gloves are recommended.
Place wrapped dumplings into a steamer lined with a liner, leaving spacing between each. Steam over boiling water for 8 minutes and remove from heat.
local_fire_departmentHigh heat, 8 minutesWatch out
Strictly control steaming time to about 8 minutes. Do not steam too long since both filling and dough are pre-cooked
oversteaming causes moisture loss and hardening
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