Colorful dumplings
Overview
Our children love to eat corn and carrot dumplings, and our adults love to eat cabbage and meat dumplings. We always make more and keep them in the refrigerator so that we can eat them whenever we want. Making colorful dumplings is fun and easy to distinguish the fillings, killing two birds with one stone.
Tags
Ingredients
Steps
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Ingredients
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Cut the spinach into sections in boiling water, peel the carrots and purple potatoes and cut them into small pieces, add 50 grams of water each and squeeze the juice
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Filtered vegetable juice
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Wash the meat and mince it into minced meat. Add ginger juice and purified water in the same direction and stir until it turns pink. Then add salt, oil, five-spice powder, chicken juice and cornstarch and continue stirring until the meat is fully integrated for 30 minutes. Before making dumplings, mix with chopped corn, carrot and water chestnuts to make a filling that your children love to eat
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Wash the cabbage and cut it into slices. Sprinkle with salt and leave for 10 minutes. Rub the cabbage with your hands to remove the water. Add oil and mix well to reduce the amount of water after mixing with the filling. Before making dumplings, mix with marinated minced meat and cabbage to make meat filling
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Divide the flour into 4 parts, scald one part with boiling water in batches, then add cold water or vegetable juice and mix into a small dough, knead it with your hands and let it rest for 30 minutes
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Then knead it into a smooth and elastic dough
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First, divide the dough into small portions and roll it into long strips, then divide it into equal-sized dumplings, then use a rolling pin to roll it into a thin crust, add stuffing as soon as possible and wrap it into your favorite dumpling shape
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Green peel made of spinach juice
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The purple skin made from purple sweet potato juice will become more purple after steaming
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Steam in a steamer over high heat for 12 minutes and it will be cooked through
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The color becomes brighter after steaming.
