Amaranth Dumplings

Name: Amaranth Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Amaranth; 1/2 root carrot; 30 dumpling skin; 1/2 onion; Some Dipping sauce

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

It is said that northerners like to eat dumplings. Now, with the development of transportation, the development of the Internet, and the realization of the global village, the North and South diets have become more and more similar. Although Meimei is a southerner, she has loved pasta since she was a child. After the "power" of cooking, my family's diet has become more and more "mixed between north and south". Breakfast is basically a variety of noodles. Noodles, steamed buns and buns are standard. On weekends, we make dumplings every three to five to improve our life. .

Speaking of dumplings, Meimei sincerely admires its inventor. Dumplings are really a worry-free and nutritious food. Dumplings are delicious and rely on fillings. After so many years of making dumplings, I feel that there is nothing that can’t make dumplings, zucchini. Egg dumplings, fennel dumplings, pork and green onion dumplings, vegetarian three fresh dumplings, meat three fresh dumplings, crystal refined meat dumplings... I chopped them up, and I can’t tell who is who. Northerners probably have no picky eaters, right?
There are many different fillings of dumplings, but all kinds of ingredients are also seasonal. If spring is the best one to eat leek dumplings, then, summer is here, you must not miss this amaranth dumpling, there are many varieties of amaranth, common purple amaranth and Green amaranth. As the saying goes, "Amaranth in June is an egg, and amaranth in July is not gold." It can be seen that whether it is green amaranth or purple amaranth, the nutritional value is very high. The taste of green amaranth is not soft and smooth than purple amaranth, but it is the most nutritious for clearing away heat and relieving heat. It contains a large amount of carotene, which is 2 times higher than carrots. Regular consumption can enhance resistance. And the calcium content is as high as 180mg per 100 grams, which is more calcium than milk and eggs, and can promote the growth and development of children. In the summer, you should eat more of this dish. The calcium is 3 times that of eggs, and a large handful of 5 yuan. Dumplings are especially fragrant and greedy. Friends who love dumplings should do it!

Ingredients

200g Amaranth
1/2 root Carrot
30 Dumpling Skin
1/2 Onion
Some Dipping Sauce

Amaranth Dumplings

1. The ingredients are ready.

2. After cutting off the roots of amaranth, put it in a pot of boiling water and blanch it. Because amaranth contains a large amount of oxalic acid, which will hinder the absorption of calcium, it must be blanched before it can exert its effects and is more beneficial to the body.

3. Put the blanched amaranth in cold water and wring out, then cut into sections. Carrots are first sliced and shredded and then finely chopped, and onions are also finely chopped.

4. Put all kinds of vegetables in a basin, pour a little oil first, mix well, add salt and light soy sauce, and mix into fillings for later use. When making vegetable stuffing, you must put oil first. After using the oil to lock the vegetable soup, add salt and other seasonings, so that the vegetable stuffing will not leak out. The stuffing made is rich in soup and has a soft taste. Especially delicious.

5. Take a dumpling wrapper, scoop up an appropriate amount of vegetables and place it in the middle of the dumpling wrapper.

6. Wrap the dumplings the way you like.

7. After all the dumplings are wrapped, they can be cooked.

8. Boil a pot of water, add a little oil and salt, put the dumplings in the pot, boil the pot again and cook for another two minutes.

9. Scoop out the dumplings and serve with the dipping sauce.

Tips:
1. Mix the vegetable stuffing. The order of the seasoning is very important. You must put the oil first, let the oil wrap the vegetables, and add salt to season it so that the juice will not be marinated, so the adjusted filling tastes particularly watery. Very refreshing.
2. Slightly chop the carrots and onions, so as not to puncture the skin of the dumplings and cause the fillings to be exposed.
2. It saves time to cook the vegetable stuffing. You don’t need to order water several times. As long as the skin is cooked, the stuffing is almost the same, so you don’t need to cook for too long.