Silver lung soup with spinach dumplings has a unique color and gentle preparation: white and emerald green, tender and smooth, with matching sides and strong aroma. It is one of classic soup dishes in Sichuan cuisine.
Main ingredients: 800 grams of pork lungs, 150 grams of minced pork (fatty and thin), 100 grams of flour, 50 grams of spinach juice.
Seasonings: 1500 grams of clear soup, 15 grams of refined salt, 10 grams of cooking wine, 2 grams of sugar, 7 grams of monosodium glutamate and 1 gram of pepper noodles. 15 grams of chopped green onions and ginger, 1 gram of chicken oil (can be replaced with chicken essence).
1. Place cleaned lungs of pig in a saucepan under cold water and boil well, remove and cool, cut into thin slices 4 cm long, 2 cm wide and about 7 mm thick. and carefully place them on a plate. Add cooking wine, salt, monosodium glutamate, pepper, diced ginger, diced green onion and clear soup (you can just sprinkle it on surface), place in a covered steamer and steam for 15 minutes.
2. Add cooking wine, pepper, salt, sugar, monosodium glutamate, minced ginger, minced green onion and clear soup to season meat filling (more personal taste), mix well and set aside.
3. Evenly mix spinach flour and juice (knead dough in one direction with your hands), then knead it into strips, draw into gluten and roll into a dumpling skin with a rolling pin or mold. about 4 or 5 cm in diameter (depending on personal preference, you can use a mold to engrave a printed border or a round dough with other patterns). Wrap meat filling in middle of dough and knead semi-circular dumplings (note that dumplings should be firm and meat filling should not be too much or too little)
4. Add broth to pot, bring to a boil, add spinach dumplings and float to top. Serve in a bowl.