Rouge Seafood Dumplings

Name: Rouge Seafood Dumplings
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g water; 100g Beetroot; 30g Clam Meat; 40g Scallop meat; 20g Squid; 100g pork; 5g shallot; 3g ginger; 5g garlic; 2g salt; 3g Soy sauce; 4g Oyster sauce; 6g Cooking Wine; 1 piece egg

by Soft blue crystal

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

Dumplings are an indispensable staple food in our diet. Dumplings come in many different styles, nothing more than changes in shape and dumpling filling. If you want to be different from the usual dumplings, but you are afraid that you can’t learn too difficult shapes, then you can try The two-color method requires only two different colors of noodles to make the dumplings unique. The green that is often wrapped is made with spinach juice, so this time it is made into a beautiful rose red color. Beetroot that does not fade easily. The dumpling filling is also a very special seafood filling. It uses clam meat, scallop meat, and squid silk. It is mixed with pork. The pure meat filling is very delicious and enjoyable. Some meat tendons are not easy to be broken by the cooking machine. , The stuffing wrapped in this way has the deepest taste in my heart. It is chewy and fragrant. To make dumplings, it’s best to choose the special flour for dumplings. I just use the wheat-core wheat flour for Arowana dumplings. The skins of the dumplings are easy to roll, not sticky, and the dough is thin and sprinkled. After cooking, the skins are very chewy , This dumpling is really more delicious!

Rouge Seafood Dumplings

1. After preparing all the ingredients, the beetroot forgot to shoot.

2. Add half of the wheat cob flour for Arowana dumplings into the water.

3. Knead it into a white dough, cover it with a damp cloth and let it stand for one hour.

4. Mix the beetroot with water to make a thick slurry, and add the remaining half of the wheat-core wheat flour for Arowana dumplings.

5. Knead it into a rose-red dough, cover it with a damp cloth and let it sit for an hour.

6. The dumpling filling can be prepared at this time. Put the prepared clam meat, scallop meat, squid mustard and pork together, add green onions, ginger, garlic, and crush them with a food processor.

7. Add salt, light soy sauce, oyster sauce, cooking wine, and eggs, and beat until evenly.

8. After the dough wakes up, roll out the rose-red dough, knead the white dough into a tube, and place it on top of the rose-red dough.

9. Wrap the white dough with rose-red dough and knead it into a strip.

10. Cut the dough into small pieces with a knife.

11. Roll the dough into a round piece and put stuffing in the middle.

12. Wrap the dumplings according to your liking and arrange them neatly.

13. When the water in the pot is boiling, put the dumplings in the pot. When the water is boiling, use a spatula to gently stir the dumplings against the bottom of the pot. Let the dumplings fall into the pot and separate. Cover the pot and cook for 3 minutes. Open the lid and cook for 2 minutes. The volume of the dumplings will change. The big queen floats on the water and comes out of the pot.

Tips:
1. The thickness of the beetroot is not easy to control, the amount is small, the color of the noodles is light, you can control it yourself, add a little more powder when the noodles are soft, and add a little water when the noodles are dry.
2. The tendons of pork need to be cut or removed in advance, otherwise there will be tendons in the meat.