1. Use a juicer to squeeze the purple cabbage. Take half of the purple cabbage juice and add 3-5g of baking soda to mix thoroughly. Slowly you will find that the color becomes darker and deep blue.
2. Add two cups of juice to 200g of flour and knead them into a dough to form a purple dough and a blue dough.
3. I also made white dough, taking a small ball of each of the three colors and kneading it into a long strip.
4. Cut into evenly-sized pieces.
5. Round, roll out into a dumpling skin with a thicker middle and a thinner outer ring.
6. Pressing one piece like this, four pieces in a row, I only have three rows, and the chopping board can have a few more rows.
7. Put some mince on each row like this, spread it on the top of the dumpling wrapper, and flatten it slightly. I divided the wrapper into a row to make it easier to see.
8. Fold the side with no meat underneath to cover the side of the meat like this, press it slightly with your hand, and then roll it up from the right side, one by one.
9. After rolling it up, make a little tidy, and press the dumpling skin, which is the lace, outwards, and a rose will be formed.
10. Finished picture
11. Heat a pan and add a small amount of oil, then add rose dumplings, add water until the rose half-length appearance, cover the lid and simmer until the water is dry, then add the flour to water (1:10) ratio, and simmer for a while until the flour and water are completely boiled Just dry, the bottom becomes a shell.
Tips:You can make the dumpling skin smaller, the skin is bigger, and a four-slice potsticker is bigger. It is not good-looking or delicious!