Five-color Five-flavor Dumplings
1.
Prepare the vegetables for filling. Here I have made five different fillings. You can make fillings according to your preferences. I have kohlrabi, shiitake mushrooms, celery, cabbage, and sauerkraut. Kohlrabi, celery, and cabbage use a small amount of salt to knead out the excess water in the vegetables by hand, and pick up the excess water. The dumpling stuffed vegetables will be more crispy. After the shiitake mushrooms are blanched in water, cut into cubes. Do not dry the water (I used fresh shiitake mushrooms). Just chop the sauerkraut and dry it.
2.
In order to make the five-color dumplings, we need to squeeze the juice. The pictures on the picture are squeezed pumpkin juice and celery juice (I use celery leaves and stems and leaves more), purple cabbage juice and carrot juice.
3.
Use vegetable juice to knead the noodles, add less boiling water to hot the flour into a snowflake shape (just put it a little bit, if it is too soft, it will not be able to boil in the pan), and then add a proper amount of vegetable juice to make the noodles into a dough. The same goes for the dough of different colors and
4.
After the five-color dough is made up, the dough will become more chewy after proofing. Put the mixed dough in the basin and cover to prevent the surface of the dough from drying out
5.
Minced meat filling, according to my own taste and good dumpling filling, here I just want to introduce the carrot and mushroom filling. The carrots are leftover from squeezed carrot juice and put part of the filling into the filling. Because the carrot has less juice, I put it Add part of the carrot residue and save the rest for vegetable balls. Let me talk about it. After the pumpkin is squeezed, you can leave the residue as vegetable balls. Don’t leave the celery leaves and purple cabbage. After the two are squeezed, the vegetable fiber is basically left and you can’t eat them. Add shiitake mushrooms, carrot residue, meat filling, a little salt and MSG, ginger powder, green onion and ginger broth, two tablespoons of spicy sauce, sesame oil, pour in the squeezed oil together with the filling, and the filling oil does not need to cool down. You can pour it on the filling (the filling is spicy after eating it)
6.
When the fillings are combined, the next step is to make the dumpling agent. Knead the dough into a strip, then pull it into equal parts and flatten it. One hand holds the flattened dough. Use a uniform speed to turn the other hand and hold the rolling pin to roll the skin, so that the rolled skin is thicker in the middle and thinner around the sides, and it tastes good if it is not easy to open the bottom and eat.
7.
After rolling out some skins, you can make dumplings. This dumpling is very tempting! The white is sauerkraut pork filling, the golden yellow is cabbage pork filling, the green is celery pork filling, the purple is the head dish, shrimp and pork filling, and the orange is the spicy carrot and mushroom pork filling.
8.
Sit in a pot of boiling water and wait for the water to boil and then add the dumplings. After putting the dumplings in, use a spoon to avoid breaking the dumplings. Wait for the boiling water to boil the dumplings and float on the surface again, then you can eat them out of the pot! I would like to remind everyone here that the cooked dumplings are brightly colored, if the color of the steamed dumplings is not so beautiful!
Tips:
1. Put in less boiling water to scald the flour into a snowflake shape. Just put it a little bit, put it in a multi-faceted and soft pot, it will not be able to cook;
2. The celery leaf is used for juicing. The celery leaf is dark in color, and the juice yield is also high (the stem can also be used)
3. Carrots and pumpkins with little juice leftover can be left as vegetable balls, so as to avoid wasting food.
