How to make Baicai dumplings (mutton and carrot filling matcha version)

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  1.All the ingredients needed for making noodles are ready~

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  2. Take 300g flour, add 1g salt, add 180g water in batches, and knead into a white dough; take 200g flour, add 120g water in batches, knead into a matcha dough, and let it stand for 1 hour to wake up ~
  (Knead the dough two or three times during the resting period, and forgot to take pictures of both doughs)

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  3.The filling ingredients are ready~

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  4.Grate the carrots and blanch them in boiling water.After cooling slightly, wrap the carrots in a drawer cloth and wring the water.Set aside~
  (You don’t need to wring the carrots too dry)



5.Cut the green onion into large sections, put it into a vegetable cutter, add minced ginger and mince it~

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  6.Soak some pepper and aniseed water and set aside~

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  7. Put the stirred onion and ginger into the meat filling, mix well, and add the water Shred carrots, mix with various prepared seasonings~

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  8.Take half of the two kinds of dough after waking up, roll the white dough into a long strip, and roll the matcha dough into thin sheets~

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  9.Wrap the white noodles with thin slices of matcha noodles, and apply a little water on the joint to stick it firmly~

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  10.Cut the dough as evenly as possible and adjust it slightly when flattening
  ~

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  11. When rolling out the dough, try to make the green edges even~

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  12.Wrapped dumplings~

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  13. Boil the water with a little salt and start cooking~

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  14. Nutritious and delicious dumplings stuffed with mutton and carrot, with good meaning~