Colorful Steamed Yuanbao

Overview

There is still meat stuffing from the third grade of junior high school, so get rid of it and make colorful steamed ingots

Tags

• pastries
• home cooking
• children
• old man
• afternoon tea
• autumn recipes
• children's day
• celery leaves
• flour
• fungus
• green garlic
• light soy sauce
• meat filling
• noodle sauce
• onions
• oyster mushroom
• purple sweet potato
• sesame oil
• steamed carrot
• vinegar
• carrot
• salt

Ingredients

Steps

1. 1 As a side dish, soak the fungus in advance

   

2. 2 Chop all side dishes and set aside

   

3. 3 Use cooked purple sweet potato, cooked carrot, and celery leaf juice to form three-color dough. First, press the white dough into thicker slices. Pinch the three-color dough into long pieces and place it on the white dough sheet. Then use a noodle machine to press it. It will become colored strips of dough. Use a dumpling wrapper to press the dough.

   

4. 4 Pressed dumpling skin

   

5. 5 Wrapped into ingot shape

   

6. 6 The rest is all wrapped up

   

7. 7 Pour water into the steamer, add ingots after the water boils, steam over high heat for 20 minutes

   

8. 8 Sauce made with vinegar, light soy sauce, chopped green garlic, and chopped green onions

   

9. 9 It’s time to take it out of the pan and put it on the plate