Rainbow Wonton
1.
I squeeze spinach, purple cabbage and carrot juice separately, I squeeze the juice more delicately, the puree is all
2.
Add carrot juice, spinach juice, purple cabbage juice and water to each 100 grams of flour to form a hard dough. It is enough to form a dough. You don’t need to knead it evenly.
3.
Take the spinach noodles as an example. Cut them into thick slices and put them in the noodle parts of the chef's machine to press them several times.
4.
Fold and press repeatedly to form a smooth dough sheet, then press the carrot dough sheet, purple cabbage dough sheet, and white dough sheet separately, and stack the 4 kinds of dough sheets together, and brush some water between each layer to facilitate bonding
5.
Cut from the middle of the dough, and stack them together. Remember to brush water in the middle, press gently to form 8 layers of colors, then cover with plastic wrap to wake up for 30 minutes, and then use a ruler to cut out the strips less than 0.5cm thicker than the vertical
6.
A group of 4 or 5 strips, brush some water on the adjacent edges of each pair, press to make it stick, put it into the noodle accessories of the chef machine and start pressing with one step. The pressed rainbow noodles will be thicker, and then adjust to 9 levels of pressure, the dough is thinner at this time
7.
Press the rainbow noodles and cut into rectangular wonton wrappers
8.
Put the dumpling filling, fold it up, and finally glue it together to form wontons
