Colorful Yuanbao Steamed Dumplings

Overview

This article is still one of my steamed dumpling series. Four colors of hot noodles make the steamed dumpling skin soft. The filling is still made from the carrot residue left after squeezing the carrot juice, mixed with the pork filling. The fillings can be adjusted and changed at will. This article only explains how to make original hot noodles. For other colors of dough, please refer to my other corresponding steamed dumpling recipes, or you can also come up with your own innovation. All in all, they are all natural pigments, with no artificial colors in them.

Tags

• staple food
• home cooking
• dumplings
• corn oil
• fillings
• flour
• hot dough
• boiling water

Ingredients

Steps

1. 1 Put the flour into the basin, and gradually add the boiling water in small amounts. Do not add it all at once. It will be determined according to the water absorption rate of the flour. Use chopsticks to stir into a ball and form a dry powder. It should not be too soft and should be moderately soft and hard

   

2. 2 After it cools down slightly, put it on the counter. If it is too sticky, add an appropriate amount of flour. After kneading it smooth, pour 8 grams of oil and continue kneading

   

3. 3 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 using

   

4. 4 Four kinds of dough are ready. From top left to bottom right, blanch the dough in original color, blanch carrot dough, blanch dragon fruit peel juice dough, and blanch spinach dough. Please see my corresponding recipe for the specific method

   

5. 5 When making noodles, you can adjust the fillings and the fillings can be changed at will

   

6. 6 Take an appropriate amount of dough, roll it into a cylinder, then cut it into small pieces of the same size, and roll it into a round dough

   

7. 7 Take a round skin and put stuffing in the middle

   

8. 8 Fold it up and down, pinch the middle tightly first

   

9. 9 Gradually pinch both sides tightly without making wrinkles

   

10. 10 Overlap the two outer corners to make the dumpling look like a gold ingot. Pinch the two corners tightly

    

11. 11 Dumplings of other colors are also wrapped in sequence

    

12. 12 Put it into a steamer, boil the water and steam for about 15 minutes. Turn off the heat and simmer for one minute before uncovering

    

13. 13 Set the plate, start eating, let’s go!