Colorful Butterfly Hot Noodles and Steamed Dumplings

Overview

The steamed dumplings I made today still use hot noodles. The steamed dumplings made by blanching the noodles are soft and chewy. Even if they are eaten cold, they do not feel hard. If they are reheated, they can still regain their original softness and toughness. In the previous article, we focused on how to make hot carrot noodles. In this article, we only explain how to make hot spinach noodles, focusing on how to make butterfly dumplings.

Tags

• staple food
• home cooking
• winter solstice
• dumplings
• carrot pulp
• colored dough
• corn oil
• dragon fruit peel
• flour
• oyster sauce
• pork stuffing
• salt
• soy sauce

Ingredients

Steps

1. 1 Clean the pitaya peel

   

2. 2 Cut into small pieces

   

3. 3 Put it into a food processor, add appropriate amount of water, and beat into a paste

   

4. 4 Filter with clean gauze and discard the residue after filtering

   

5. 5 This is the filtered dragon juice, which is relatively viscous

   

6. 6 Bring to a boil

   

7. 7 Pour the flour into the basin in advance and add an appropriate amount of dragon fruit peel juice into the flour

   

8. 8 Use chopsticks to stir into a dough, no dry powder required,

   

9. 9 Place the dough on the counter, knead it until smooth, then pour in 8 grams of corn oil and continue kneading

   

10. 10 Knead the dough into a smooth and moist dough, put it into a bowl, cover it with plastic wrap, and let it sit for 30 minutes before use

    

11. 11 Mix the pork and seasonings in advance, then add the grated carrots and mix evenly to form a dumpling filling

    

12. 12 Take an appropriate amount of dough, roll it into a cylinder, and cut it into equal-sized pieces

    

13. 13 Roll the dough into a round shape

    

14. 14 As shown in the picture, visually divide it into three parts, and fold two parts forward

    

15. 15 Flip and top with filling

    

16. 16 The tip is folded upward, and the original arc-shaped intersection points are pinched together with the tip. At this time, three hollows are formed

    

17. 17 Pinch the top hollow again from the middle to the center, so that two small hollows are formed on the top, and pinch the two large hollows below

    

18. 18 Knead the lace in the middle, and then gently turn up the leather that was originally folded underneath to form butterfly wings

    

19. 19 The other dough can be processed in sequence and arranged into a butterfly shape. The four colors from left to right are dragon fruit peel hot noodles, original color hot noodles, carrot hot noodles, and spinach hot noodles

    

20. 20 Put it into a steamer, boil the water and steam for 15 minutes. Turn off the heat and simmer for one minute before removing from the pot

    

21. 21 After steaming, you can see that although the skin of the dragon fruit has faded badly, its nutritional value is still there

    

22. 22 Plate and eat