Two color dumplings in Lichun(li chun de shuang se jiao zi )

Two color dumplings in Lichun

Introduction:

"Looking at the beautiful color, I can't help but abuse myself. It took me more than three hours to roll and make dumplings."

Production steps:

Step 1: chop the meat in advance. They made leek stuffing and mushroom and agaric stuffing respectively. Dad likes leek stuffing, while boy likes mushroom and agaric stuffing.

Step 2: 300 grams of flour and 150 grams of water knead into a ball, relax for 15 minutes; 110 grams of spinach juice add 200 grams of flour knead into a ball, relax for 15 minutes.

Step 3: divide the two dough into two parts, take a portion of white dough, rub it into long strips, roll a portion of spinach dough into thin slices equal to the length of white dough, wrap the white dough with spinach dough, roll several circles, cut it into small pieces, and roll it into dumpling skin.

Step 4: pack the meat and make the dumplings according to your favorite shape.

Step 5: hee hee This is a super size dumpling. Three or four dumplings are enough.

Step 6: first make some potstickers to taste, so rough

Step 7: normal version & super large version, ha ha

Step 8: after making two plates, there are still some dough left, which I used to make three hand grasping cakes.

Materials required:

Spinach juice: 110g

Flour: 500g

Water: 150g

Pork: 500g

Shrimp: right amount

Mushroom: 5

Auricularia auricula: 5 small flowers

Leek: 100g

Salt: right amount

Soy sauce: right amount

Oil: right amount

Note: the amount of water to add, because the flour of different water absorption, dumpling skin soft more delicious.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Li Chun De Shuang Se Jiao Zi