How to make dumplings with colored dough? How to make dumplings colored noodles

Colorful dumplings can not only increase the appetite of the family, but also increase the pleasure of eating. I once saw that the dumplings made by the old lady were yellow, so I asked the old lady for a way:

Prepare a carrot, wash it, squeeze the carrot into juice, filter, be sure to choose a small leakage, it is best to wrap the juice with a cotton cloth and squeeze it, and use the juice squeezed out to mix the dough. In this way, the dough is smoother, and there will be no damage when pressing the dumpling skin.

After the noodles are reconciled, you can wrap them in the same way as normal dumplings, because the carrots are yellow, so the dumplings are also yellow.

Green dumplings: Wash the spinach, boil the water, put the spinach in boiling water, boil until the water turns green, then remove it, and smash the scalded spinach with the same tool as the garlic paste, the same steps as carrots, and wrap them in cotton cloth to squeeze out the soup.

Put out the water in the pot to blanch the spinach, let it cool (be sure to let it cool, otherwise the dumplings will be easy to break), and mix the noodles with the juice just squeezed. The dumplings that come out in this way are green.

There is also a kind of white and green dumplings, which is a little more troublesome to make than a single color dumpling, which needs to be with two sides, one white and one green.

To make it, first roll out the white dough into a pancake, roll the green dough into long strips, place the long strips in the middle of the pancake, roll up the pie, and then take a knife and cut it into small dough. The dumpling wrappers rolled out in this way are white and green. You can also make a small dough and put the green dough (the green dough is smaller) on top of the white dough and roll it out.

There are also purple dumplings, which my sister said were made with purple cabbage, but she didn't make them.

In this way, the dumpling skin made with various vegetable juices is not only beautiful, but also can supplement various vitamins, if children are picky eaters and do not like to eat vegetables, this will be a good choice.

Dumplings with colored dough sheets are actually really easy to make, and many people pay attention to the color of the dumplings, but many people don't see what food these colors are related to.

For example, dumplings with green dough are made from the leaves of green vegetables fried into juice, and the juice of the green vegetables is left behind. Mix the juice of the greens with the flour, and then just like the normal noodles, the juice of the greens will soon melt into the dough. Then we roll it out into a dough, so that the green dumpling skin is made.

There is also an orange dough, which is made up of carrots. First, the skin of the carrots is scraped clean, then the carrots are beaten in a juicer, and then the fried juice is poured into the flour. Soon the orange dumpling wrappers are ready, and the wrappers are actually very well made.

There are also many colors of dumpling skin, such as purple dumpling skin, that is, after the purple potato is cooked, it is mixed with flour, and the purple potato does not need to be beaten into juice. Because there is no way to fry the juice out of the purple sweet potato itself. As long as it is cooked, it can be mixed directly.

There is also the yellow dumpling skin, the yellow dumpling skin is made of corn flour and flour together, add water and then mix the flour and corn evenly.

These colorful dumpling wrappers are actually very good to make. It's just that the procedure is a bit cumbersome, but the taste is different. Some children have no appetite for the white dumplings they see, and sometimes they don't feel anything new, so they like to be picky eaters.

If our parents bring such colorful dumplings, the children's appetite will immediately improve when they see these colorful dumplings.

If the host uses it to entertain guests, it is also very innovative.

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:

Green 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.

Yellow 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.

Black 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.

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.

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. <>

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

Moreover, different colors of dough have different tastes, and there are several ways to block the juice of vegetables

One is that you can refer to the brother to use the 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. 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.

Here's how to make dumpling wrappers in several colors:

White: i.e. ordinary white noodles.

Black: Add black rice flour or black sesame flour.

Chocolate: Add soba noodles.

Pale yellow: Add cornmeal.

Orange: Add the carrot juice.

Emerald: Add spinach or celery juice, etc.

Purple: Add purple cabbage juice.

Yellow: Add the egg yolk liquid.

Blue-white: Add the egg green liquid.

Coral: Add tomato juice.

Dark jade: Add the eggplant juice.

Red: Add strawberry juice.

Light brown: Add taro juice.

Crystal: Add winter melon juice.

There are also many colors of the first teasing hu, so you can use your imagination freely. These ingredients are common, the method is not complicated, and the filling does not have to be demanding. These brightly colored dumplings are sure to surprise the family when served, and they are also a fun choice to entertain friends.

You can also give them a nice name, such as a two-color dumpling that is called "good things come in pairs", etc.

01 Generally, the raw material used in colored dumpling wrappers is spinach, and the color of spinach is relatively strong, so it is best to make dumpling wrappers. Clean the spinach, cut it into pieces and put it in the juicer.

02 Add a little water, squeeze the spinach into spinach juice, filter the residue, just spinach juice.

03 Pour the spinach juice into the flour and the noodles, do not add water, otherwise the color will be very light, and then use water and a portion of noodles.

04 Roll out the noodles with spinach juice into slices, roll the noodles with water into strips and wrap them inside, then roll them up and knead the dough, knead them into long strips and roll them into dough wrappers.

Ingredients: 500 grams of flour, 400 grams of pork.

Excipients: 200 grams of cabbage, 50 grams of green peppers, 5 teaspoons of braised pork soup, 2 grams of ginger, half a teaspoon of light soy sauce, 1 teaspoon of chicken essence, appropriate amount of spinach juice, appropriate amount of purple cabbage juice, appropriate amount of carrot sebi juice, 200 grams of leeks, half a teaspoon of steamed dumplings seasoning, half a teaspoon of oyster sauce, 1 teaspoon of salt, half a teaspoon of sesame oil, 2 grams of green onions, 2 tablespoons of vegetable oil.

Steps: 1. Prepare all the ingredients: rape, carrots, purple cabbage juice and noodles, plus water and a piece of colorless dough, cover with plastic wrap and let rise for a while. Wash the cabbage brightly and chop it to remove the water, chop the leeks after controlling the water, and chop the meat for later use.

2. Filling: Put a little green onion and ginger, half a teaspoon of light soy sauce, half a teaspoon of oyster sauce, half a teaspoon of steamed dumplings seasoning, 5 teaspoons of braised pork soup, 1 teaspoon of salt, 1 teaspoon of chicken essence, and stir together with the meat filling. Then divide into two parts, one with cabbage and one with leeks and mix well.

This one is cabbage meat.

3. Take the white dough as an example: the dough is evenly mixed, kneaded into a uniform small agent, and rolled into a skin by flattening.

4. Wrap into dumplings.

5. Bring the water to a boil in the pot, add the dumplings, add a little salt, cook for 8 minutes, and turn off the heat when the dumplings float and smell the fragrance.

6. Finished product drawing.