How to make three-color wonton wrappers

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  1.Let’s talk about kneading noodles first:
  Generally, the water content of 500 grams of flour is about 50% to 60% , which means that 1 pound of flour requires about 250 grams to 300 grams of water.The water draft of my flour is 60%.
  One pound of flour, 5 grams of salt, and 300 grams of spinach juice are mixed together to form a dough.Cover it with a wet towel and let it rest for 20 minutes to half an hour.After it has rested, sprinkle a thin layer of flour on the table and continue.Knead the dough evenly until the surface of the dough is smooth, delicate and flexible.

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  2.Wash fresh spinach

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  3.Chopped

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  4.Wrap the chopped spinach with gauze and squeeze out the spinach juice

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  5. Squeezed spinach juice

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  6. Add the spinach juice directly to the flour and mix it together

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  7. Cover the dough with a wet towel and let it rest for twenty minutes, then continue kneading the dough for a while.Knead evenly until the dough is smooth, delicate and flexible.

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  8. Knead evenly and roll out the dough.First fold and roll out the dough and then stack it again.Fold in half and repeat this cycle several times.

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  9. Then roll it into large pieces of dough.Try to be as thin as possible.

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  10. Sprinkle a thin layer of dry flour on the large dough sheet, as shown.Fold in half

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  11. Cut the folded multi-layered dough into trapezoids

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  12.The green wonton wrappers are ready

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  13. The yellow one is steamed and pressed into a puree with pumpkin and mixed with flour.The other methods are the same as above.

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  14.These are wrapped wontons! [Because I can’t upload too many pictures at once, the next recipe will include this method of wrapping wontons.You can pay attention to it if you need it]

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  15.Delicious and bright three-color wontons

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  16.Delicious and bright three-color wontons