How to make multicolored dumplings? How to make colorful dumplings?

The first step is to prepare the dough with five colors.

Prepare 500 grams of gluten flour, 230 grams of water, 2 grams of salt, and one egg white. Put the flour in a basin, add egg white, add salt to the water to dissolve, add it to the flour in parts, stir well with chopsticks, and then knead it into a smooth and uniform dough by hand. In this way, the white dough is ready.

And so on, wash and slice spinach, dragon fruit or (or tomato), purple cabbage, and carrots, add an appropriate amount of water, put them in a food processor and beat them into vegetable juice, take 230 grams each, add flour, egg white, and salt, and make a green, red, purple, and yellow dough.

In the second step, the dough of each of the five colors is kneaded into long strips.

Rise (cover) each of the 5 types of dough for 30 minutes, take it out and knead it thoroughly, and roll it into a thick dough with a relatively uniform thickness.

Stack five types of dough on top of each other, knead them into a five-color noodle of the right thickness, cut it into 10g noodles with a knife, and roll it out with a rolling pin to shape the dumpling wrapper.

In this way, the five-colored dumpling wrapper is ready. The following is to share with you the secret of the strength of the dumpling skin.

Friends who often eat dumplings know that an excellent and delicious dumpling must have a strong and delicious skin. Compared to the dumpling wrappers in the south, dumplings in the north are more popular, and this is the reason. To make a chewy dumpling wrapper, do the following.

1.Dumpling wrappers can only be made by themselves, and high-quality high-gluten flour must be used.

The use of high-quality high-gluten flour is the material basis for ensuring the taste and firmness of the dumpling skin.

2.A pound of flour with about 220 grams of water is more suitable (on the premise of adding egg white).

Appropriate moisture ensures that the dumpling skin has a moderate soft and hard taste, which is also one of the prerequisites for the strength of the dumpling skin.

If possible, use ice water and noodles for better results.

3.Served with egg whites and salt to make the dough firmer.

Egg whites and salt will strengthen the flexibility of the dough, make the dumpling skin feel firmer, and enhance the flavor of the dough.

4.The kneading of the dough is important.

The dough must be moderately proofed (usually 30 minutes) and then moderately kneaded (if the requirements are high, it needs to be beaten), which is a necessary step to ensure the firmness of the dumpling skin.

We can use some vegetable juice and fruit juice, such as dragon juice and celery juice, to mix noodles, so that we can make colorful dumplings.

This needs to be made with different doughs, yellow ones can be made with pineapple juice or cornmeal, green ones can be made with spinach noodles, and red ones can be made with pomegranate noodles, and then these can be wrapped into dumplings.

Multicolored dumplings are made in the same way as ordinary white flour dumplings. It is to dye the white flour into a colorful color with some vegetable colors or edible dyes.

If you want to make colorful dumplings, you have to juice them with various colored fruits and soak them overnight.

You can pour the juice of vegetables such as red cabbage, spinach, and dragon fruit into the dough into various colors, and then make dumplings just like we usually do.

Colorful dumpling making tutorial.

I think it's just the juice made from vegetables to live, so the dumplings will be very colorful and nutritious.

Preparation of colorful dumplings.

Ingredients: Fresh meat.

Red amaranth spinach.

Duck egg flour.

Enoki mushroom, fungus, salt, sesame oil.

Peanut oil Essence of chicken.

Preparation of colored dumplings.

Wash the red amaranth.

Blanch in hot water and remove immediately.

A juicer squeezes the red vegetable juice.

Filter the vegetable residue through a sieve.

Wash the spinach. <>

Squeeze the green juice directly.

Three colors are ready, the yellow one is the duck egg yolk.

Flour add an egg and red vegetable juice and form into a dough.

The color is pretty, right?

Flour add an egg and turn into a green dough.

Verdant verdant.

Add the duck eggs to an appropriate amount of warm water and form a yellow dough.

Cute duck egg yolk.

Blanch enoki mushrooms and drain them for later use.

Wash the fungus. <>

Add green onions, ginger and sesame oil to the minced meat.

Add table salt. Add the essence of chicken.

Add the dark soy sauce. <>

Add the oyster sauce.

Dice enoki mushrooms and fungus and add to the minced meat.

Mix well. <>

Make dumplings. <>

It's beautiful. <>

Cook dumplings. <>

Let's go. <>

Preparation of colorful dumplings. 1. First mix the white dough, warm water and noodles, the water temperature is not hot, and the noodles should be as hard as possible, because they should wake up.

2. Then use carrot juice and noodles, then spinach juice and noodles, or purple potato juice, and choose your favorite color. Wrap the dough separately in plastic wrap and set aside.

3. After the dough is awakened, knead the dough of the three colors into long strips.

4. Cut the three kinds of noodles into three sections, and freely match the colorThe noodles with the matching color are cut into uniform pieces, flattened, and rolled into slices.

5. Wrap in your favorite filling, cook in the pot, and the colorful dumplings are complete.

Ordinary dumplings eat more and see more, people will feel that there is no novelty, this time to share with you is the practice of colorful dumplings, with pumpkin, spinach, purple potatoes and other vegetables and noodles with natural pigments to make dumpling skin, a plate of colorful and bright dumplings served on the table, first from the color can attract people, the New Year is to eat new food, there is a good color, the following I will share the practice of this colorful dumplings with you.

Preparation of colorful dumplings.

Ingredients: 1 small handful of spinach, 1 small piece of pumpkin, 1 purple sweet potato, 600 grams of flour, 200 grams of leeks, 300 grams of pork, 2 tablespoons of salt, a pinch of pepper, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce;

Production process: In the first step, the leeks are picked and washed and watered, chopped, the pork filling is selected from fat and thin, chopped into meat filling, mixed with the cut leeks, plus some salt, oyster sauce, soy sauce and pepper to taste, stir evenly;

The second step is to put the mixed stuffing in the refrigerator and refrigerate, a small handful of spinach, choose to wash it, add water to the pot, add a few drops of cooking oil, wait for the water to boil and blanch the spinach, 1 minute, remove the cold water again;

The third step is to put the spinach leaves into a food processor, add a little baking soda and 150ml of water, beat them into spinach juice, peel and clean the purple potatoes and pumpkin respectively, then steam them through water, and put them out;

Step 4: Add a small spoon of lard to the purple sweet potato while it is hot, put it in a food processor, add 100 ml of hot water to make juice, and the pumpkin also needs to be put into a food processor and add 100 ml of water to make juice, and filter them separately;

In the fifth step, three parts of vegetable juice are kneaded into a dough with 200 grams of flour, and after relaxing for a while, roll out into dumpling skins, put in the filling and knead well, steam, boil or fry.

Bright colors can make people interested, in the Chinese New Year's Eve to do is a very good choice, New Year's Day family banquet will only eat ordinary dumplings, this color dumplings are more generous and face, any vegetables containing natural pigments can be made colorful dumplings, at the beginning of the New Year to win a good prize, of course, learned the practice of this color dumpling, we can usually make it for the children at home to eat, can improve the problem that children do not like to eat vegetables, this practice of colored dumplings, master good skills, do not break the skin and do not change color, It's delicious and better-looking.

Squeeze the juice and flour of different colored fruits or vegetables and stir well to form a dough. Use them to make dumplings to make colorful dumplings.

Colorful dumplings are made with a variety of fruit and vegetable juices and noodles. Squeeze the carrot juice and spinach juice, then filter out the impurities, use carrot juice and spinach juice and noodles respectively, and the other steps are the same as ordinary dumplings.

Be particular about the noodles, and you can use carrot juice instead of water for red dumpling wrappers. Green dumpling wrappers are usually made with spinach juice or celery juice.

Green and orange dough can be made by squeezing the juice of spinach and carrots, and purple potatoes can be cleaned, steamed in the pot for half an hour, and the flour and flour can be mixed with the dough to get a purple dough.

Colorful dumpling making tutorial.

How to wrap colored dumplings.

1. Colored dumplings mainly refer to adding different colors of flour, vegetable juice or fruit juice to the white flour used to make dumpling skins, showing bright colors and making these dumpling skins look very good. At the same time, when other ingredients are added, the dumpling wrappers are more nutritious.

2. And different colors of dough have different tastes, and there are several ways to make vegetable juice: first, you can use a juicer; Second, when chopping the dumpling filling, leave the vegetable juice and put it in the flour; The third is to go to the supermarket and buy ready-made vegetable juice and add it to flour.

3. However, it is recommended to use the first two methods as much as possible, which not only ensures the freshness of vegetable juice, but also ensures the comprehensive absorption of vegetable nutrients, and can also avoid the intake of food additives.

You can beat the colored vegetables into juice and use them to make noodles.

Three colors of dumplings, let's take green, yellow, and black dumplings as an example to illustrate:

The colored dumpling manufacturing method.

Dumplings color noodles need to be mixed with vegetable juice, let's take a look at the three white color noodles to make the steps:

Type 1: Green dumplings: spinach dumpling noodle recipe.

One pound of flour, 250 grams of spinach juice, five grams of salt, and one egg white.

Production process: (1) Wash the spinach and put it in a juicer, add a small amount of water, squeeze out the juice with a juicer, and then filter it with a strainer for later use.

2) Put the flour into a basin, add salt and egg white, stir well, then add spinach juice and noodles, then let go for five minutes to knead the dough, then wake up for five minutes and knead the dough again, and then wake up for ten minutes to make dumplings.

Type 2: Yellow dumplings: Pumpkin juice dumpling noodles.

One pound of flour, five grams of salt, one egg white, 250 grams of pumpkin juice.

Production process: (1) Add 150 grams of steamed pumpkin to 100 grams of water and stir well with a juicer for later use.

2) Put the flour into a basin, add salt, egg white, stir well, then add pumpkin juice and make noodles, then wake up for five minutes, knead the dough once, then wake up for five minutes, knead the dough again, and then wake up for ten minutes, roll out the skin and make dumplings.

Type 3: Black dumplings: Cuttlefish ink dumpling noodle recipe.

One pound of flour, five grams of salt, one egg white, ten grams of cuttlefish juice, and about 230 grams of water.

Production process: (1) Put the cuttlefish juice into the water and stir well for later use.

2) Put the flour into a basin, add salt, egg white, stir well, then add cuttlefish juice and noodles, then wake up for five minutes to knead the dough, then wake up for five minutes and knead the dough again, and then wake up for ten minutes to take out the agent, roll out the skin, and make dumplings.