【henan】two-color Dumplings
1.
Chop pork and mutton separately, add salt, five-spice powder, soy sauce, rice wine and minced ginger. I use less pork and more mutton.
2.
Stir well
3.
The cabbage is broken into pieces with a ground meat cup, and the water is squeezed out by wrapping it with a cloth. Save the squeezed cabbage juice for later use
4.
The carrots are also diced
5.
Take 100 grams of cabbage juice and add it to the minced meat in portions, stirring each time until it is completely absorbed, and then add it again.
6.
After all the cabbage juice is added, the meat filling is whipped up
7.
Put the diced carrots on the side of the pot, add the right amount of cooking oil to mix the carrots evenly, and then mix them with the meat filling. This will lock the moisture in the carrots
8.
The chopped cabbage should also be mixed with edible oil and then mixed with the filling evenly
9.
Finally, mix the chopped green onions with sesame oil evenly
10.
Then mix it with the filling a little, and mix it evenly. Don’t over-mix, otherwise the green onions will taste bad.
11.
Separately with a white dough and a dough with red yeast rice powder
12.
Cut two pieces of dough separately
13.
Press the two doughs together and roll them into skins. Be careful to roll the red skins down to make them look good.
14.
Fill the red skin with fillings
15.
Pinch
16.
Made dumplings
17.
Boil in boiling water and enjoy
Tips:
Before stirring the vegetables and meat fillings, be sure to use them to mix, so that the moisture in the vegetables can be locked and the fillings will not come out of soup.
