Steamed dumplings with colorful Purse(duo cai he bao tang mian zheng jiao )

Steamed dumplings with colorful Purse

Introduction:

"This steamed dumpling looks like two big eyes. In addition to the stuffing inside, you can also put a clear color stuffing in the "eyes". The stuffing can be released, or it can be filled with edible stuffing after steaming out of the pot. This article will focus on the production of spinach hot noodles and steamed dumplings. Please check out my other recipes for the production of other hot dough. They are all introduced. "

Production steps:

Step 1: try to choose spinach with thick and green leaves and wash it

Step 2: cut into three sections and blanch in boiling water for two minutes to remove excess oxalic acid

Step 3: cool water twice to prevent spinach from yellowing due to heat

Step 4: cut the spinach into small sections, put it into the cooking machine, add appropriate amount of water, and beat it into spinach paste

Step 5: filter with clean gauze

Step 6: filter the juice and dregs. Don't pour out the dregs and use them as stuffing

Step 7: put the spinach juice into the skillet and bring it to a boil over low heat. As long as there is green froth, immediately take it out with a small spoon and put it into a small bowl. This is chlorophyll. A little chlorophyll can make the dough green

Step 8: put the flour in the basin in advance, pour the chlorophyll into it, and then put a small amount of boiling juice into the powder, stir it into a soft and hard mass with chopsticks, no dry powder

Step 9: pour the dough on the table, knead it smooth, pour 8 grams of corn oil, and continue kneading

Step 10: knead it into a smooth and moist dough, put it into a bowl, cover it with plastic film, and then use it after 30 minutes

Step 11: four colors of hot dough ready

Step 12: add spinach dregs to the seasoned meat

Step 13: take a proper amount of dough, rub it into a cylindrical shape, cut it into small dosage pieces of the same size, and roll it into a round skin

Step 14: take one of the skins and put the stuffing in the middle

Step 15: fold it in half as shown in the picture and pinch it tightly in the middle

Step 16: turn 90 degrees, fold up the upper and lower hollows, and pinch the two ends to form two eyes in the middle. There is one mouth in the upper and one mouth in the lower, and you can see the filling in the middle

Step 17: tighten the bottom

Step 18: slightly reshape

Step 19: fill in the cooked egg yolk and carrot stuffing respectively, or replace with other stuffing

Step 20: complete the small "purse" of other colors in turn

Step 21: put it into a steamer, boil the water, steam for about 15 minutes, simmer for one minute, and then remove the cover

Step 22: it looks lovely

Materials required:

Spinach: 300g

Flour: 200g

Corn oil: 8g

Dough: moderate amount (other colors)

Spinach residue: appropriate amount (after juicing)

Pork stuffing: proper amount (after seasoning)

Egg yolk: proper amount (cooked)

Note: please adjust the stuffing inside and outside. Carrot hot, original color and pitaya juice hot, please check my other recipes, there are production instructions.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Duo Cai He Bao Tang Mian Zheng Jiao