Colorful steamed dumplings(cai se yuan bao zheng jiao )

Colorful steamed dumplings

Introduction:

"This is still one of my steamed dumpling series. Four colors of hot noodles make steamed dumpling skin soft. The stuffing is still made of carrot dregs left after extracting carrot juice and mixed with pork stuffing. The filling can be adjusted and changed at will. This article only describes the method of original hot noodles. For other colors of dough, please refer to my other corresponding steamed dumpling recipes, or you can have your own innovation. All in all, they are natural pigments, and there is no synthetic color in them. "

Production steps:

Step 1: flour into the basin, gradually add a small amount of boiling water, do not add all at once, according to the water absorption of flour, stir with chopsticks into a ball, into a dry powder, not too soft, to moderate hardness

Step 2: after a little cool, put it on the table, if it is too sticky, add appropriate amount of flour, knead smooth, pour 8 grams of oil, continue to knead

Step 3: knead into a smooth and moist dough, put it into a bowl, cover it with plastic film, and then use it after 30 minutes

Step 4: four kinds of dough are ready, from top left to bottom right, primary color hot dough, carrot hot dough, pitaya peel juice hot dough, spinach hot dough. Please see my corresponding recipe for specific methods

Step 5: when making noodles, you can adjust the filling, and the filling can be changed at will

Step 6: take a proper amount of dough, rub it into a cylindrical shape, then cut it into small dosage pieces of the same size, and roll it into a round skin

Step 7: take a round skin and put stuffing in the middle

Step 8: fold up and down, pinch the middle first

Step 9: gradually pinch the two sides again, without wrinkling

Step 10: the two outer corners overlap to make the dumpling into a Yuan Bao shape, and pinch the two corners tightly

Step 11: make dumplings of other colors in turn

Step 12: put it into a steamer, boil the water and steam for about 15 minutes, turn off the heat and simmer for one minute, then remove the lid

Step 13: set the plate, eat and walk!

Materials required:

Flour: 200g

Boiled water: appropriate amount

Corn oil: 8g (for kneading)

Hot dough: moderate amount (other colors)

Stuffing: right amount

Note: see the link for the recipe of carrot hot noodles http://home.meishichina.com/recipe-202736.html For the recipe of spinach hot noodles, see the link http://home.meishichina.com/recipe-202753.html Pitaya peel hot noodles menu see link http://home.meishichina.com/recipe-202748.html The blanching of Pitaya peel is still pink after cooking, and the color is lost after steaming Purple amaranth or other natural food extract color knead noodles. In a later article, I will introduce the purple dough made of mulberry and strawberry jam.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Cai Se Yuan Bao Zheng Jiao