Colorful Dumplings
1.
Add a spoonful of baking soda to the spinach and boil it in a pot for one minute
2.
Shred the carrots and boil them in a pot of water for one minute
3.
Shred the purple cabbage and boil it in a pot for two minutes
4.
Remove them separately, leave a little water for the spinach, a little water for the carrots, and all the purple cabbage for soaking.
5.
Separate spinach and carrots into juice, divide the purple cabbage water into two parts, and add an appropriate amount of lemon juice to one part to become pink
6.
Take four servings of 150 grams of flour, add 65 grams of spinach juice, carrot juice, purple cabbage juice, purple cabbage juice to the pink color, and make four-color dough
7.
100 grams of flour, 4 grams of cuttlefish juice, 40 grams of water, and a black dough
8.
The five-color dough is made up, cover it with a damp cloth and let it stand for a while
9.
Boil water with pepper, star anise, green onion, and ginger slices in advance, let cool and set aside. Filter when you use it, as long as water
10.
Pick out the shrimp thread, wash and cut into three sections for later use
11.
Pork stuffing, light soy sauce, cooking wine, mix well
12.
Add water in batches, stir clockwise, and stir until viscous
13.
Add chopped green onion and minced ginger and mix well
14.
Add oyster sauce, chicken essence, monosodium glutamate, thirteen spices, salt, and mix well
15.
Put the finely chopped leeks in, add salad oil, and mix well
16.
Put the shrimp in
17.
Stir evenly, the leek and shrimp stuffing is made up
18.
Roll the dough into thin slices with a rolling pin, and spread dry powder on the surface
19.
Install the cook machine on the noodle head and adjust the thickness to 4
20.
Turn on the first gear, feed the dough into the noodle head, and slowly press out the dough
21.
The pressed dough sheet is folded in three, and then sent to the pressing head again, repeat three times
22.
The pressed noodles are pressed into a circle with a 7-8CM steel ring, and the dumpling wrapper is ready
23.
Pack the leek and shrimp stuffing, there is a big shrimp in each dumpling
24.
The dumplings are all wrapped, the five colors are so beautiful
25.
Put it in a pot of boiling water and cook, the cooked dumplings will be more colorful
Tips:
1. Use cold water with dumpling noodles, add a little salt to the dough to make it tougher
2. When cooking dumplings, add a little salt to the water, so that the skin is not easy to break. Each time the water is boiled, add a little cold water, and cook the dumplings three times.
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