Wild Amaranth Dumplings

2024-07-01 03:18:58  Views 2 Comments 0

Health benefits

Chives: dissipate blood stasis

Ingredients

flour ( 200 grams )
water ( appropriate amount )
Wild amaranth ( Moderate amount )
Chives (a little)
Onion and ginger ( appropriate amount )
Salt ( appropriate amount )
Five-spice powder ( appropriate amount )
Peanut oil ( appropriate amount )
Lard ( 1 spoon )
Wild amaranth juice ( appropriate amount )

How to make wild amaranth dumplings

  • 1. Add appropriate amount of water into the flour and stir it into a cotton-like shape without dry powder.

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    2. Add 1 gram of salt and knead into a dough and let it rest for a while.

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    3.Wild amaranth feels clean after repeated washing.

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    4.Put in hot water and blanch for 3 minutes.

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    5. Pour dry in cold water and chop into pieces.This purple-red wild amaranth juice is so beautiful.

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    6.Use wild amaranth juice and flour to make a dough.

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    7. Chop onions and ginger, and chop leeks.

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    8.Put wild amaranth, onion, ginger, and leeks into a container, add peanut oil, lard, and salt., five-spice powder and stir evenly.

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    9. Place the two doughs on the silicone mat and knead them.

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    10. Divide the purple dough into 2 parts and the white dough into 3 parts.

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    11. Roll the purple dough into a rectangular shape, roll the white dough into a long strip, and roll the purple dough into a long strip.On the bottom, put the white dough on top, as shown in the picture.

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    12. Roll up from bottom to top.

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    13. Divide into small doses.

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    14.Sprinkle some flour, roll into a round shape and press flat.

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    15. Roll out the dumpling skin.

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    16.Take a dumpling wrapper and put wild amaranth filling in the middle.

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    17. Wrap into potbelly-style dumplings.

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    18. Complete the packages in sequence.

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    19. Rub, the inside of the cooked dumplings are purple-red, and the color of the outer skin has become lighter..

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    20. Finished product picture.

Tips

Don’t waste the juice from blanching wild amaranth, the color is so beautiful.

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