Embossed Wave Dumplings

Name: Embossed Wave Dumplings
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some High-gluten flour; Some warm water; Some salt; Some Red yeast powder; Some Pork belly; Some Green onions; Some King Shacha King; Some Five spice powder; Some Corn flour; Some oil

by Nananab

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

When Pol Dian Swiss Rolls hit the food circle, I suddenly thought that Pol Dian Dumplings never appeared. Once this idea was formed, I couldn’t make it. When I thought about it, I thought it might fail, just like making chicken dumplings on the Lantern Festival. One mouth, I, a star with a handicapped hand, couldn't hold it well, and finally had to give up. In exchange for an exclamation: ideals are full, reality is too skinny.
But this time making wave dumplings, I calmed my mind, and failed in a big deal. Those who have made food into their souls may have piled up countless failed garbage in their homes.
During the stuffing process, the King Shacha King, which had not been added before, was added. There was a peanut butter aroma. Oppa said it smelled too good. He even made a special trip to lie on the plate and take a few deep breaths.
Finally, the moment the dumpling was squeezed out, it was a little surprise to me. Although I was tired, its beauty surpassed everything. It is worthwhile for a little thought to make the food more pleasant.
What's more pleasing is that there are just two of these bowls, and if you use them to decorate, you can be regarded as synchronicity. "

Embossed Wave Dumplings

1. The white dough is reconciled and covered with a damp cloth for later use.

2. The red dough is reconciled and covered with a damp cloth for later use.

3. Minced green onions.

4. Minced pork belly.

5. Mix the scallions and pork belly, add oil, salt, cornstarch, five spice powder and King Shacha King.

6. Stir well and set aside.

7. Divide the white dough and red dough into small doses of about seven or eight grams each.

8. Knead them into balls and cover them with a damp cloth for later use.

9. Take a red noodle ball and roll it into a dumpling wrapper, and then use the mouth of the small piping mouth to cut out wave points.

10. Take a white noodle ball and roll it into a dumpling wrapper. When it is about to roll out, place any polka dots on it, and then roll it twice to compact it.

11. Turn the dumpling wrapper around and place the noodles on top, and wrap it with filling.

12. Pack it and squeeze it into a shape you like.

13. Fortunately, the code is on the plate, and the white dots on the red background follow the same pattern.

14. Boil a pot of water, put the finished dumplings in the pot, point water two or three times in the middle, all of them will rise and they will be cooked.

Tips:
1. The color of wave dots can also be dyed with other edible pigments. I personally like natural ones. Natural ones can also extend to wave vegetable green or matcha green, purple potato purple, pumpkin yellow or carrot orange, etc., and you can play at will;
2. The red dots on the white background are more beautiful than the white dots on the red background, because the latter may be dyed and not very vivid;
3. Some people may ask whether the wave dots can be directly drawn. I have thought about this, but it may melt after cooking. Welcome to give feedback if you try it;
4. Put less five-spice powder in the beverage, otherwise it will overwhelm the taste of sand tea;
5. My finished product is about 26 grams before it is cooked, and it is a bit bigger after being cooked. If you like the delicate and smaller one, the small dose can be divided into 6 grams.