Two-color dumplings at the beginning of spring

Two-color dumplings at the beginning of spring

Overview

Looking at the beautiful colors, I couldn't help but torture myself. It took more than three hours just to roll out the dumpling wrappers and make the dumplings.

Tags

Ingredients

Steps

  1. Chop the meat filling in advance. I made leek stuffing and mushroom and fungus stuffing respectively. Dad likes to eat leek stuffing, and my kid likes to eat mushroom stuffing and fungus stuffing.

    Two-color dumplings at the beginning of spring step 1

  2. Add 300 grams of flour and 150 grams of water and knead into a ball, let it rest for 15 minutes; add 110 grams of spinach juice and 200 grams of flour, knead it into a ball and let it rest for 15 minutes.

    Two-color dumplings at the beginning of spring step 2

  3. Divide the two doughs into two parts each. Take one part of the white dough and roll it into a long strip. Roll one part of the spinach dough into a thin sheet equal to the length of the white dough. Wrap the white dough with the spinach dough, roll it a few times, cut it into small squeeze balls, and roll it into a dumpling wrapper.

    Two-color dumplings at the beginning of spring step 3

  4. Wrap in the meat filling and wrap the dumplings in the shape you like.

    Two-color dumplings at the beginning of spring step 4

  5. Hee hee...this is an extra-large dumpling. I'll be full after eating three or four dumplings.

    Two-color dumplings at the beginning of spring step 5

  6. I first made a few pot stickers to test the taste. They were so thick...

    Two-color dumplings at the beginning of spring step 6

  7. Normal version & extra large version, haha...

    Two-color dumplings at the beginning of spring step 7

  8. After making two pans, there was some dough left, which I used to make 3 hand pancakes.

    Two-color dumplings at the beginning of spring step 8