Three-color Striped Dumplings
1.
Cut the pumpkin into pieces and steam it in a steamer, boil the spinach in hot water for a few minutes, and remove the pumpkin and spinach.
2.
The stems of the bok choy will be thicker, so it needs to be filtered, leaving the bok choy juice for later use
3.
Next, start to knead the noodles, 150G of flour and 50G of water, it can be kneaded into a dough, it will be harder, as shown in the figure (the water ratio must be controlled properly, which is related to the neatness and tendons of the stripes)
4.
Then knead the yellow and green dough. The proportions are as follows, the yellow dough is 150G flour + 70G pumpkin puree, and the green dough is 150G flour + 55G spinach juice. If you knead it well as shown in the figure, you can form a dough. Of course, if you knead by hand, you need to knead it smoothly and delicately.
5.
I use a noodle press to operate it. The noodle press is adjusted to the thickest, and then the dough is pressed out. The dough that is just pressed out is easy to break, and you can see the white powder, you need to fold it in half and press it several times Just fine, if you have white flour, you can reduce the thickness a little after forming and press it again and again. If you don't have a dough press, you can use a dough mixer to knead into a smooth dough and then roll it into a skin
6.
The pressed noodles are shown in the picture, the thickest piece of the noodle machine is pressed, which is about 0.3cm thick. The pressed dough won’t be sticky, and it will be very chewy
7.
The next step is to make the stripes, and cut the dough into wider pieces like this
8.
Then the colors are staggered and stacked like this. Remember to put a little water on the surface of each piece of stack, so that the stickiness is firmer and will not crack
9.
After folding, use a knife to cut into 0.5cm wide strips
10.
Then put the cut side of the cut strip facing up, that is, the striped side facing up. The strips are neatly placed between strips, and the surface of each strip should be wiped with a little water
11.
Then use a noodle machine to press it into the thickest skin. In this step, you can roll it out by hand, and roll it out. Of course, the stripes on the hand roll are not so straight. Of course, the lines are still very clear.
12.
Look at the pressed dough. The lines are clear and the stripes are straight.
13.
No dusting and no stickiness at all. Because the moisture ratio is well controlled, if you are not sure if you are a little bit sticky, you may need to sprinkle some flour to prevent sticking.
14.
You can press the thick dough into a thin one. I adjust it to the thinnest. You can press it according to personal preference.
15.
Use a cup with a thinner mouth to press on the dough and turn it around. The dumpling wrapper is ready.
16.
Wrap the beautiful dumplings. I wrapped the pork belly, tea tree mushroom, and shallot fillings. The filling method is to smash the meat, soak the dried tea tree mushrooms, wash and squeeze the water, and chop, wash the shallots, dry, and chop them in water. Add salt, light soy sauce, dark soy sauce, oil consumption, chicken essence, sugar, sweet noodle sauce, and just beat it up. The shape of the dumplings is a dumpling maker. If you are using a dumpling maker, you should consider the size of the dumpling maker and choose a suitable cup for pressing.
17.
The noodles will be broken when they are pressed into dumpling wrappers. You can knead them and roll them into slices before continuing to make dumpling wrappers. You can also cut them into pieces like mine to make noodles, which is suitable for cooking noodles at my home. After the dough is air-dried, it can be sealed and stored.
