Steamed Dumplings with Carrot Hot Noodles

Name: Steamed Dumplings with Carrot Hot Noodles
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 carrot; 200g Flour; Some (boiled) carrot juice; 8g (for flour) Corn oil; Some Carrot residue; 300g Pork filling; 20g Soy sauce; 10g Oyster sauce; Some salt

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Eat dumplings during the winter solstice so that you don’t lose your ears.” On the eve of the winter solstice, I made several steamed dumplings with patterns. Friends of pasta and dumplings exchanged ideas.
Today’s steamed dumplings are made from the essence and carrot color of carrot juice, and noodles boiled in carrot juice. Hot noodles used for steaming dumplings not only make the dough soft when eaten, but even if it is let cool, the skin is soft, and then it is heated in the pot to restore the original soft "figure". The steamed dumplings made with cold water and live noodles must be eaten while they are hot. When they are cold, they will become very chewy and even tooth-consuming. So decide what kind of dough you want according to your personal preference. "

Ingredients

2 Carrot
200g Flour
Some (boiled) Carrot Juice
8g (for flour) Corn Oil
Some Carrot Residue
300g Pork Filling
20g Soy Sauce
10g Oyster Sauce
Some Salt

Steamed Dumplings with Carrot Hot Noodles

1. Carrots are scraped and washed

Steamed Dumplings with Carrot Hot Noodles recipe

2. After cutting into small dices, put it into the food processor, add appropriate amount of water, and beat into a paste

3. Filter with clean gauze

4. Filtered juice and carrot residue

5. Put the carrot juice in a small saucepan, boil it on low heat, when the soup is boiling, use a small spoon to skim out the top orange-red froth and put it into a small bowl. This is carrot color, and then see the color of the cooked juice. Lost, it shows that these scum is the real main body of the color

6. Take a closer look at the color of these carrots

7. Put flour in the basin, pour all the color of the carrots into the noodles, stir with chopsticks, pour the boiled carrot broth into the flour as needed, and stir evenly with chopsticks. Do not add too much water, but add a little bit.

8. When mixing until there is not much dry powder, pour the dough on the table and knead it by hand. You can add about 8 grams of corn oil to make the dough smoother and moisturized.

9. After kneading the dough, round it up, put it in a bowl, cover with plastic wrap, and use it for 30 minutes

10. Put the carrot dregs with the pork filling and the seasoning for the filling together, and stir evenly into carrot filling

11. Take an appropriate amount of dough, knead it into a cylindrical shape, and cut into small pieces

12. Roll it into a round skin, wrap it with stuffing, and shape it into a dumpling shape

13. If you like, you can also pinch the lace

14. Put it in the pot, steam for about 12 minutes after boiling, cover it for a minute before uncovering the pot

15. It can be served with balsamic vinegar, garlic, and chili oil to make it more delicious

Tips:
1. When boiling carrot juice, be sure to watch it by the side. As long as there is any froth, remove it immediately, otherwise it will be dried by the side of the pan after a long time; 2. Do not pour all the boiled carrot juice into flour According to the amount of flour to decide whether to use up all, add little by little, the dough should be moderately soft and hard, just as soft and hard as the dumpling noodles; 3. Put some corn oil when kneading the noodles to make the dough more moisturized Smooth; 4. The filling inside can be adjusted at will.