Colorful Parsley Meat Dumplings
1.
Prepare colorful vegetable juice: top left spinach juice, top right pumpkin powder juice, bottom left purple potato juice, bottom right carrot juice, and a soy milk juice (soy milk is being ground)
2.
Mix the dough while the soy milk juice cools
3.
Divide 500 grams of flour into 5 equal parts, add vegetable juice and make dough separately
4.
Add soy sauce, pepper water, ground ginger, and oyster sauce to the meat filling, mix well, add parsley, and put it into a container, add cooking wine, saccharin, refined salt, sesame oil, and chopped green onions to make a filling
5.
Knead five kinds of dough into 1.2 cm thick strips
6.
Sprinkle dry flour on the chopping board, press 10 grams each to form a dough, press flat, and roll it into the original skin with a slightly thinner edge in the middle and later, pour into the filling, and squeeze it into dumplings (steps in this picture)
7.
Put into the curtain and wait for the water in the pot to boil
8.
Boil the water in the pot and pour the green body into it. After boiling it twice, add some cold water. When it is boiled, press the dumplings with your hands to see the skin drums and loosen the shells.
9.
Code plate, dipping sauce: mashed garlic, oyster sauce, chili oil, sesame oil, balsamic vinegar
Tips:
1. The colored vegetable juice should be strained to remove the residue, and the dough should be kneaded thoroughly when preparing the dough.
2. Dumplings are made with a round belly, no filling, no breaking, overheating when cooking, and no overheating
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