Purple Amaranth Dumplings

Name: Purple Amaranth Dumplings
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Flour; 500g Amaranth (purple); 500g pork; 10 Shiitake Mushrooms; 3s Green onions; 10g ginger; 5ml Soy sauce; 6g salt; 5g sesame oil; Some water; Some Dumpling filling seasoning

by Yuchi Pink

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

It is a traditional custom to eat dumplings in the head Fu, because every time in Futian, people have a bad appetite and can't eat anything. In the traditional Chinese custom, dumplings are just an appetizing food. On the first day of the first day, I was too busy to eat dumplings, so I will make up today. I made purple amaranth dumplings. The outer skin of the dumplings is noodles made with purple amaranth juice. The dumplings are stuffed with purple amaranth and big meat. It is very fragrant and pink in color. It looks appetizing.

Purple Amaranth Dumplings

1. Wash the pork and clean the ginger, cut into small pieces and put them together

2. Put the pork and ginger in the cook machine and stir into stuffing

3. The purple amaranth is blanched, the amount of water should be small, and the water may be blanched in stages

4. 225 grams of water for blanching purple amaranth, let cool for later use

5. Purple amaranth with ice-cold water, squeeze out the water, and cut into the end

6. Put cooking wine, light soy sauce, dark soy sauce, salt and dumpling filling seasoning in the meat filling, stir in one direction to increase the tendons, and put in the shiitake mushrooms

7. Put in the purple amaranth

8. Add sesame oil and stir evenly

9. Add 225 grams of purple amaranth water to the flour, put it in the cook machine and mix it into a dough

10. Cover the mixed dough with plastic wrap and let it wake up indoors for 10 minutes

11. The awake dough is rolled into long strips and cut into small squeezers

12. Roll into pieces

13. Stuffing

14. Do it in order

15. Put water in the pot, after the water is boiled, add the dumplings and cook them

16. You can add chili oil and vinegar when eating, or your favorite sauce

Tips:
When the purple amaranth is blanched, the water must not be too much, and the water is blanched in stages, so that the water is thick, the color of the noodles is dark, there is salt in the dumpling filling seasoning, and you must not add too much salt when adding salt to the filling.