How to make rainbow dumplings

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  1. Wash and chop the horseshoes and corn.Squeeze out the excess water from the chopped horseshoes and set aside.(Reserve the water chestnut juice for later use)

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  2.Wash and mince ginger and green onion

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  3. Wash the pork and chop it into pieces.Add cooking wine, salt, oyster sauce, light soy sauce, ground ginger, pepper, chicken essence, sesame oil, and water chestnut juice., stir the cornstarch evenly, then add corn, water chestnuts, and green onions, mix well, cover with plastic wrap and store in the refrigerator for later use.

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  4. Wash and chop purple cabbage and spinach leaves, add appropriate amount of water to each, squeeze the juice, and filter Set aside the vegetable juice; steam and stir the pumpkin into puree and set aside.

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  5. Add 200 grams of flour and a little salt to each of purple cabbage juice, spinach juice and pumpkin puree.Knead into dough.Cover with plastic wrap and let rise for 15 minutes

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  6.Then roll it into a dough piece about 2 cm thick p>

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  7.Stack the dough together

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  8.Then cut it vertically into long strips 3 cm wide, roll it into a thin dough, and use a grinder to press it into a circle

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  9.Use a rolling pin to slightly roll the lower edge to make the thickness more uniform

• 10.Put the meat filling in the middle of the dumpling skin

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  11.Pinch the middle Tight

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  12.Then pinch 3 pleats on each side

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  13.The shaped dumplings are beautiful.

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  14.Wrap the remaining dumpling wrappers in turn

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  15.Finished product picture