Red Ingot Dumplings
1.
One beetroot, peeled off the skin
2.
Cut into small pieces
3.
To squeeze the juice, add a small amount of water to filter out the residue
4.
Add appropriate amount of egg white to beet water, add little by little into the flour, knead into a smooth and even dough, add little by little water, the dough will be gluten, the ratio of flour to liquid is about 2 to 1, according to the homemade flour The water absorption of different brands can be increased or decreased appropriately. The dough should not be too soft, otherwise it will be difficult to shape, and the dough should be fully kneaded. Knead for a while to increase the gluten of the dough. Then cover with plastic wrap and wake up for at least half an hour, and the waiting time is used for filling
5.
Chopped green onion and ginger
6.
Add a small amount of water and beat with a blender
7.
Mince pork, add salt, pepper, chicken essence, monosodium glutamate, dark soy, vegetable oil.
8.
Use chopsticks to stir in the same direction.
9.
Add scallion and ginger water several times in small amounts, and stir evenly with chopsticks each time
10.
Add chopped shiitake mushrooms and green vegetables
11.
Stir well and set aside.
12.
Wake up dough becomes soft, take less at a time, and put the rest in a fresh-keeping bag. Otherwise, it’s cold and the dough is exposed to the outside and it’s easy to air dry
13.
Grab the dough into a ring with your hands and knead it. If the dough sticks to your hands, sprinkle some flour. Generally, it won't stick when you wake up.
14.
Cut and rub into long strips
15.
Cut into small pieces
16.
Sprinkle with dry flour
17.
Squeeze it by hand.
18.
Roll out into a circle with a thin edge and a thicker middle.
19.
Wrapped in ingots
20.
When cooking dumplings, wait for the water to boil and then put them in the pot. After the dumplings are put in the pot, use a spatula to gently flip them, they will not stick to the pot. The thin fillings are tender, tender and juicy, and the plant pigments are unstable. It is normal for the color to fade under high temperature and will not affect the taste of dumplings.