Colorful Soba Steamed Dumplings

Colorful Soba Steamed Dumplings

by Yanmen Qinggao Kitchen

4.6 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

Clean and mellow, clear and high life. Whole buckwheat flour is made by mixing buckwheat core flour, buckwheat refined flour and stabilized buckwheat hull flour according to the original flour ratio. This flour retains all the applications and functional ingredients of buckwheat, while significantly extending the shelf life of the product. "

Colorful Soba Steamed Dumplings

1. The ratio of Yanmen Qinggao sweet buckwheat cooked flour to wheat flour is 1:4, add salt 3g, and stir well in a basin;

Colorful Soba Steamed Dumplings recipe

2. Blanch the noodles with hot water and stir with chopsticks until fluffy

Colorful Soba Steamed Dumplings recipe

3. When the dough is not hot, add a little olive oil, knead it into a soft dough, cover it, and set aside to wake up the dough for later use;

Colorful Soba Steamed Dumplings recipe

4. Blanch the vermicelli, spinach, and mushrooms separately, drain them, and chop them for later use;

Colorful Soba Steamed Dumplings recipe

5. Finely chop fungus, carrots, and onions, stir-fry and serve until softened;

Colorful Soba Steamed Dumplings recipe

6. Stir-fry the prawn skins, add eggs and stir-fry;

Colorful Soba Steamed Dumplings recipe

7. Mix all the ingredients in a basin, add sesame oil, five-spice powder, salt, soy sauce, garlic powder, and mix well;

Colorful Soba Steamed Dumplings recipe

8. Cut the hot noodles into ingredients, roll them into skins, and wrap them into dumplings with thin skin and big stuffing;

Colorful Soba Steamed Dumplings recipe

9. Just steam it in the steamer, and the steamed dumplings with colorful buckwheat noodles are complete!

Colorful Soba Steamed Dumplings recipe

Tips:

The sweet buckwheat is lightly ground and finely ground and processed into buckwheat whole flour. The flour is fine, the taste is delicious and mellow, and the wheat aroma is strong. It truly achieves "the nutrition of coarse grains and the taste of fine grains".

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