Striped lace dumplings

2024-07-01 01:00:47  Views 1 Comments 0

Health benefits

Amaranth: clear away heat
Purple cabbage: low in protein

Ingredients

Four ( 300g )
Amaranth ( Appropriate amount )
Purple cabbage ( Half a plant span> )
Clean water ( appropriate amount )
Salt ( a little )
 Pre-made mutton and green onion stuffing (appropriate amount)

How to make striped lace dumplings

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    1.Wash and chop purple cabbage

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    2.Pot Pour a small amount of water into it, put the purple cabbage in and cook until the color develops

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    3.After soaking amaranth in salt water Wash and chop, and use a food processor to make juice

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    4. Prepare all liquids for kneading

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    5. Add a little salt to the three colors and make a dough, cover it with plastic wrap and leave it aside Thirty minutes to wake up the noodles

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    6.Use a rolling pin to roll the risen dough into an oval shape

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    7.Put it in the noodle machine and press it into thin slices

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    8.Press the other two kinds of dough in turn

  • 9.Stack three colors of dough pieces together

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    10.Use a knife to cut into three parts and stack them together

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    11.Use a knife to cut crosswise and cut the surface Lay it flatly facing up

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    12. Arrange to the width of the noodle machine and sprinkle with flour

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    13. Flatten it with your hands and put it into a noodle machine and press it into thin slices

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    14.After pressing, place it on the chopping board, sprinkle with flour, find a round water cup lid, and press out a round dough

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    15.Press out all the dough blanks in sequence

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    16.Take a dough and put the meat filling

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    17.Pinch the middle part tightly with your hands

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    18.Then both sides Closure

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    19.Pinch out the lace with your thumb and index finger

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    20.Pinch out all the laces

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    21.Until all the dumplings are wrapped

Tips

The dough for this kind of dumplings needs to be softer and harder.Today I used the power of a noodle machine.If you roll the dough yourself, you will definitely sweat on a hot day.Add salt to the flour.The dough that comes out is more flexible, not easy to rot when cooked, and the dumpling wrappers are chewy when eaten.

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