Colorful Dumplings

Name: Colorful Dumplings
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 1200g Flour; 700g pork; 50g Shiitake Mushrooms; 2 strains vegetables; 1 carrot; 2 pcs tomato; 1 piece Purple cabbage; 100g Amaranth; 1/2 corn; Some parsley; 4g salt; Some Chicken Essence; 3 teaspoons Soy sauce; 2 teaspoons Vinegar

by Siqin Ruo Shui 87

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Dumplings, in my opinion, have always been a delicacy full of family taste. I remember that when I was young, my father would make dumplings from time to time. At that time, in our small villages in the south, I really felt that there were very few dumplings. So at that time, I felt that my father would make dumplings, which made me proud. thing. Every time I eat dumplings at home, there will be envious eyes from a group of friends. At that moment, I am like my daughters now. I think my father is super capable. At least other people's fathers can't make dumplings, and my father will do a lot better. delicious!
Now I mess around in the kitchen from time to time. Fortunately, the children still save face, at least they do not make perfect every time, but in the eyes of my daughters, my mother is super good and can make good food. Every time I can eat the dark dishes I think I make. This is my motivation for cooking.
When making dumplings, the little girl was always beside me and busier than me. She told me in childish language that I must teach her to make dumplings. (Actually, she is only three and a half years old.) The older children are rarely around, and only go home on weekends. So every time they cook food, they will work with me in the kitchen. Although it is often unhelpful. But I really enjoy the time of cooking food with my daughters.

Colorful Dumplings

1. Ingredients preparation

2. Juice the vegetables (except corn and coriander) first

3. Shiitake mushrooms soaked in water

4. Pork chopped into minced meat

5. Add chicken essence, salt light soy sauce, vinegar and mix well

6. Chopped shiitake mushrooms and coriander

7. Mix well with minced meat and beaten up

8. Add various vegetable juices to flour and knead into a dough and let stand for half an hour

9. Then knead each dough into a strip

10. Cut into small pieces with a knife, sprinkle with dry flour to avoid sticking to each other, or pull it with your hands

11. Then use a rolling pin to roll the small jelly into a circle

12. Take a little stuffing and put it on the dumpling skins (I put a corn kernel in each dumpling)

13. Then make the dumplings according to the method you are most familiar with

14. The made dumplings are quickly frozen in the refrigerator, and you can take them out and cook them whenever you want to eat them.

Tips:
1. I boiled amaranth in water and then scooped up the vegetable to squeeze out the juice
2. After the dough is kneaded into a ball, be sure to let it stand for half an hour before kneading, which saves effort, and the dough will quickly reach the state you want
3. Because there is no mat, sprinkle some dry flour on the table and hands when kneading the dough to prevent the dough from sticking
4. If the wrapped dumplings are not placed directly in the refrigerator for quick freezing, they should be placed on the table with a layer of dry flour underneath. Otherwise it is difficult to pick up.