Dragon fruit skin dumplings
Overview
Dragon fruit pulp is low in sugar and very delicious. Many people throw away the skin when eating dragon fruit, which is actually a pity. The skin of dragon fruit contains very precious nutrients - anthocyanins. Anthocyanins are a powerful antioxidant, more than 10 times stronger than carotene, and are rich in nutritional value. At the same time, anthocyanins can improve the smoothness of the skin and beautify the skin. Therefore, if you eat dragon fruit peels in the future, be sure to save them for cooking. This time I used dragon fruit peels to puree and make dumpling wrappers. I made dumplings with vegetarian fillings. The dumplings were pink and tender, delicious and beautiful.
Tags
Ingredients
Steps
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Take the skin of the dragon fruit, peel off the outermost thin layer, and rinse.
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Cut the processed dragon fruit peel into small pieces, put it into a juicer, and add the same amount of water as the dragon fruit.
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Start the machine and blend the dragon fruit into a fine puree.
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Knead the dough with the beaten peel puree.
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Mix the flour into a soft dough, cover it and let it rest for half an hour. While the noodles are cooking, make the filling.
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What I made was vegetarian stuffing. Soak the fungus and clean it. Quickly blanch the cabbage in boiling water, cool and squeeze it dry. Wash appropriate amounts of carrots and green onions.
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Chop all the ingredients, add oil, oyster sauce, salt, and pepper and mix well to form a filling.
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Make the dough into a paste and roll it into a dough.
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Wrap into dumplings.
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Bring the water to a boil, put in the dumplings and boil them, then press in cold water and bring them to a boil again. Boil them for a total of three times before taking them out.
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Isn’t it delicious and beautiful?
