Colorful dumplings(wu cai shui jiao )

Colorful dumplings

Introduction:

"Dumplings are the favorite of northerners, but there are few changes. Try making them colorful"

Production steps:

Step 1: for the meat stuffing bought in the supermarket, in order to make it taste better, chop it by yourself. In the process of chopping, add ginger and green onion to chop it together.

Step 2: chop the meat, add cooking wine, red wine, black pepper, salt, two yolks, and work hard in one direction.

Step 3: before packing, mix the chopped vegetables with the minced meat and add sesame oil.

Step 4: add egg white to the rice flour and cover the dough with a wet cloth.

Step 5: smash the cucumber skin and extract the juice

Step 6: make a green dough and cover it with a damp cloth

Step 7: take a piece of steamed carrot

Step 8: make the dough orange and cover it with wet cloth

Step 9: take a piece of steamed purple potato

Step 10: make purple dough, cover with wet cloth

Step 11: take the white dough, press it into strips, then take the orange, purple and green noodles, pinch them into thin strips, and place them on the top of the white dough

Step 12: put it into the noodle machine and press it again, and that's it

Step 13: directly use the dumpling skin tool to cut out the dumpling skin

Step 14: look at the effect of dumpling skin

Step 15: see if the dumplings are colorful

Step 16: make dumplings

Step 17: the color of cooked dumplings has not changed

Materials required:

Pork stuffing: 250g

Carrot: two

Leek yellow: a little

Flour: right amount

Cucumber skin: right amount

Purple potato: right amount

Eggs: two

Cooking wine: moderate

Soy sauce: moderate

Salt: right amount

Red wine: moderate

Black pepper: a little

Scallion: right amount

Ginger: right amount

Sesame oil: right amount

Note: white surface bottom, color surface on top of the dumpling skin, so that the dumpling skin will not break the skin, color is good.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Wu Cai Shui Jiao