Three color Yuanbao dumplings(san se yuan bao jiao )

Three color Yuanbao dumplings

Introduction:

"We often eat home-made dishes, but also the most healthy natural dye, juice extraction of bright colors, can be made into a variety of colorful food. Today, I'd like to share with you a three color Yuanbao dumpling. The dumpling skin with vegetable juice is more tenacious, tastes better, and adds more fun. If there are children at home, they will eat more because of the colorful dumplings! ~~~”

Production steps:

Step 1: since the stuffing was left over from Sunday cooking, there were not many photos at that time, so I simply brought it here. Just prepare the stuffing according to your own preference~~~

Step 2: I like to put Lentinus edodes and Auricularia auricula in dumpling stuffing. Usually, these gentlemen are very annoying. They don't even touch them. Breaking them into pieces and putting them in stuffing can not only provide nutrition, but also make picky family like them.

Step 3: chop the cabbage and other ingredients, sprinkle some salt to drain the water better, then dry the water, mix it with the meat stuffing, add the soy sauce, soy sauce, sesame oil and some salt, then add an egg, and stir evenly along one direction.

Step 4: this time we use carrot, spinach and purple cabbage as natural dyes.

Step 5: These are all too common ingredients, and they are quite easy to color without affecting the taste. If you want yellow, you can also make it with steamed pumpkin juice. Make these ingredients into small pieces and put them in a juicer or cooking machine to extract juice.

Step 6: three dyes are ready! Just squeezed out of the bubble, and for a while, the foam is almost gone.

Step 7: prepare about 600 grams of flour, divide it into three equal parts, and mix them with vegetable juice of three colors.

Step 8: the water absorbency of the three vegetable juices is different, so we should put the vegetable juice according to the situation of the dough. When pouring the vegetable juice, slowly pour it in several times. At the same time, use a chopstick to stir the flour. When all the flour is flocculent, don't put it. Start to knead the flour by hand. If you think it's too dry, put it a little bit. You can't put too much water.

Step 9: each dough, do three light: hand light, dough light, basin light.

Step 10: wake up and knead the dough a little longer

Step 11: knead long strips.

Step 12: twist the three dough together like a twist and squeeze the two ends tightly.

Step 13: then continue to twist the dough a few times and stretch it to the right width.

Step 14: the dough is longer, so cut it from the middle, and then cut it into even small pieces.

Step 15: start rolling. Pack in the stuffing, fold the dumpling skin in half and knead it evenly. Turn the edge inside out and close the left and right ends to make a ingot shaped green body

Step 16: make the dumplings in turn.

Step 17: after all the dumplings are wrapped, put them into the boiling water pot and cook them.

Materials required:

Cabbage: half a piece

Minced meat: 300g

Scallion: right amount

Auricularia auricula: 10g

Lentinus edodes: 5-7

Mushroom: 5

Egg: 1

Carrot: 2 (dumpling skin)

Spinach: 200g (dumpling skin)

Purple cabbage: 1 / 3G (dumpling skin)

Flour: 600g

Ginger powder: appropriate amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Five spice powder: appropriate amount

Sesame oil: appropriate amount

Note: dumpling skin is dead noodles, cold water can be used, cold weather in winter, so put a little salt, let the noodles more toughness, taste good.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : San Se Yuan Bao Jiao