Two-color Rose Dumplings

Name: Two-color Rose Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 75ml Pumpkin puree; 75ml Dragon Fruit Puree; 200g Flour; A teaspoon sesame oil; A teaspoon Cooking Wine; a little salt; 1 egg; 1/3 root carrot

by Memorial trip

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

#小小美食日记# I don’t know how to make dumpling skins, and making dumplings is not good-looking, so how do I make this rosette? Of course there are artifacts to help. The noodle machine is used to make dumpling wrappers, and the mold is pressed out. This rose dumpling has too little filling, and there are no other shortcomings. It's good-looking, fun and full, and it's really delicious with some red oil.
Ingredients: pumpkin puree 75ml, dragon fruit puree 75g, flour 200g, a little salt, one egg, a little carrot, a little sesame oil, and a teaspoon of cooking wine"

Ingredients

75ml Pumpkin Puree
75ml Dragon Fruit Puree
200g Flour

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A teaspoon Sesame Oil

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A teaspoon Cooking Wine

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a little Salt

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1 Egg

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1/3 root Carrot

Two-color Rose Dumplings

1. 1. Slice the pumpkin and steam it for later use, and mash the dragon fruit into puree for later use

2. Pour flour into Joyoung w3 noodle machine

3. Because it is puree, it can’t be dripped down. You must master the thinness and consistency. If it is too wet, you can only add some dry noodles. The amount of 100g flour is about 70-75ml. It depends on the thinness of your puree. The juice from the juice machine without pomace can be made with the same amount of ordinary water

4. Install the dumpling wrapper mold

5. Press the start button and it will appear automatically in three minutes

6. Pumpkin came out

7. Pitaya is the same way

8. During the preparation of the filling part: shred carrots, add a teaspoon of salt, mix well and let stand for 15 minutes to remove moisture.

9. Mix the scrambled eggs + squeezed dried carrots + a little salt + sesame oil and set aside

10. Use a mold to press out a circle

11. Five pieces of dough are stacked like this

12. Put some fillings, don’t get too much, my dough is smaller

13. After folding in half, apply some water on the outside like this

14. Then roll it up and it's ready

15. The bottom of the plate is oiled and the anti-stick surface is also coated with a little oil

16. Steam for about 15 minutes

17. Decorate with cooked celery leaves, and some red dragon fruit pressed flowers

18. It tastes delicious when dipped in vinegar with spicy oil

Tips:
The moisture content of the dough is well controlled. The dumpling skin should be slightly more watery than the noodles so that the skin is soft enough. If you like Q, you can add a small spoon of salt to the liquid.