How to make vegetable dumpling wrappers Two color, colored dumpling wrappers how to make

Materials. Ingredients.

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200 grams of flour.

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100 grams of spinach juice.

Accessories. Ground pork.

Amount. Preparation of two-color vegetable dumplings.

Add spinach juice to the flour and mix well.

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Roll the white dough and spinach juice dough into long strips, roll out the spinach juice dough into slices, and smear an appropriate amount of water on the dough.

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The white dough is placed inside the spinach dough, wrapped in the spinach dough and rolled into a roll, cut into a mixture.

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Press the agent into a round cake and roll it into a dumpling wrapper.

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Take an appropriate amount of meat filling and put it in the dumpling wrapper and wrap it into a dumpling-like shape. Add water to the pot and bring to a boil, then add the wrapped dumplings.

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After the water boils, add half a bowl of water, cover the lid and cook until it continues to boil, cook and remove it.

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Picture of the finished product of two-color vegetable dumplings.

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Ingredients: 1000g flour, 400g pork.

Excipients: appropriate amount of mushrooms, appropriate amount of shiitake mushrooms, appropriate amount of fungus, appropriate amount of purple cabbage, appropriate amount of spinach, appropriate amount of pumpkin, appropriate amount of edible oil, appropriate amount of soy sauce, appropriate amount of Sichuan pepper noodles, appropriate amount of green onions, appropriate amount of ginger, appropriate amount of monosodium glutamate, appropriate amount of salt.

The practice of three-fungus colored dumplings.

1. Cut the purple cabbage and whip it with a blender.

2. Squeeze out the vegetable juice with gauze.

3. Cut the spinach.

4. Puree the vegetables with a blender.

5. Steam the pumpkin.

6. Knead three pieces of dough with three kinds of vegetables and noodles respectively, plus a piece of primary color dough.

7. Soak the mushrooms, shiitake mushrooms and fungus and wash them well.

8. Chop the three bacteria into fine pieces and put them in a pot.

9. Chop the green onions and ginger and put them in a pot with the meat.

10. Put all the seasonings in the right amount according to your taste.

11. Stir the dumpling filling and it's done.

12. Take a piece of noodles and roll it into long strips.

13. Cut into pieces.

14. Roll into skin.

15. Take a small skin and put the stuffing.

16. Fold both sides in half and circle the edges with your index finger.

17. Then use two female fingers to press the index finger from both sides of the front, which is the fastest way to make dumplings.

18. It's all wrapped.

Preparation of colored dumpling wrappers.

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. And different colors of dough have different tastes, and there are several ways to make vegetable juices:

One is that a juicer can be used; 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, 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 dumplings wrapped in two colors, which are called "good things come in pairs", three colors are called "three springs", and four colors are called "four joys", ,...The rest is up to you.

10. After the water in the pot is boiled, put in the dumplings and pick them up after cooking.

3. Each of the above four types of noodles is lightly brushed with a layer of water on both sides, and stacked layer by layer to become a rectangle with colorful colors on the side.

5. Put the cut long dough pieces (which are already colorful at this time) into the household dough machine again, press out the long dough sheets with a width of one to one with the dumpling skin file, and cut them off with a knife.

I think there are a lot of vegetables that can make colored dumpling skins, spinach, which is made of green dumpling skins, pumpkin, which can be made of yellow dumpling skins, and so on.

Spinach, red cabbage, carrots.

Like radish, celery, pumpkin, etc., they should first be beaten into juice, and then kneaded into a colored dough after everything is kneaded into a city dumpling technique.

Spinach, carrots, and other vegetables can be made into colored dumpling wrappers and are delicious.

Many vegetables can be made into colored dumpling wrappers, such as spinach, carrots, red cabbage, etc.

Colored vegetables with tender leaves can be made into colored dumplings, such as spinach, bok choy, and so on.

Dark green is made with spinach juice, light green is made with bok choy juice, light pink is made with tomato juice, fuchsia is made with red heart dragon juice, dark purple is made with coarse purple cabbage juice, lilac is made with purple potato juice, dark yellow is made with pumpkin juice, and light orange is made with carrot juice. <

Dark green and leaky color is made with spinach juice, light green is made with bok choy juice, light pink is made with tomato juice, fuchsia is made with red heart dragon juice, dark purple is made with purple cabbage juice, lavender is made with purple potato juice, dark yellow is made with pumpkin juice, and light orange is made with carrot juice.

The production of two-color dumpling wrappers takes the envy method:

Ingredients Preparation:1000g flour, 250g water, 250ml spinach juice, dumpling filling.

Production process:

1. Take 500 grams of flour and add about 250 grams of water. Knead into a homogeneous white dough.

2. Add another 500 grams of flour to 250 grams of spinach juice. Knead into an even green dough. The dough of both colors is wrapped in plastic wrap and allowed to rise for about half an hour.

3. Take the green dough and roll it out into long strips, then wrap a strip of white dough in the middle.

4. Pinch the interface, then roll it into long strips and cut it into agents of the same size. Take a small dose and flatten it, then roll it out into a circle.

5. Wrap in an appropriate amount of filling, then fold it in half and pinch it tightly. Use your index finger and thumb to pinch out the lace.

The essentials of dumpling wrappers and noodles:

1. The choice of flour for making dumpling skin is also very important, like the all-purpose flour that we usually use the most, the gluten skin is chewy and delicious, the high-gluten flour has high protein content, and the gluten tissue is relatively rich, which is also very suitable for making dumpling skin.

2. The ratio of flour and water should also be mastered, the ratio of flour and water is 2:1, and the dumpling skin is to be slightly harder dough, so that the dumplings are beautiful and delicious.

3. Dumpling skin and noodles should be mixed with cold water, so that the noodles will not stick, do not use hot water or warm water and noodles, the flour will be blanched, so that the noodles are not only sticky and not tough, but also easy to break the skin when cooking.

4. Add salt when mixing noodles, we all know that adding salt can increase the gluten of flour, 3 to 5 grams of salt can be used for a pound of flour, and eggs are added when mixing noodles, and the dumplings made are more gluten and smooth, and it is not easy to stick when cooking.

Colored dumpling wrappers are made with spinach, carrots, purple potatoes, pumpkin, red amaranth juice, bok choy, pumpkin, celery, etc.

Vegetables and fruits suitable for making colorful dumpling wrappers are: spinach, carrots, purple potatoes, pumpkin, red dragon fruit, they have a common characteristic, the taste is relatively light, and the color is bright. However, carrots and purple potatoes will be slightly gray in color, and they are not as showy as others.

1. Red: tomatoes, red dragon fruit, watermelon juice, red amaranth juice, strawberry juice.

2. Green: spinach, bok choy, celery, mung bean flour, cucumber.

3. Yellow: cornmeal, pumpkin, egg yolk liquid. Yellow peaches and mashed banana (yellowish). Dumpling wrappers made from pumpkin puree are sticky. So pumpkins are not preferred.

4. Orange: carrots, oranges.

5. Purple: Purple potato, purple cabbage, grapes, pomegranates, mulberries.

6. Black: cuttlefish ink, black rice flour, black sesame powder.

7. Crystal: transparent color Mix tapioca flour, flour and salt.

8. Chocolate color: Mix an appropriate amount of soba noodles with flour.

9. Blue dumpling skin: Increase the amount of purple cabbage juice, which is blue.

10. Pink: The color of purple cabbage juice with a few drops of rice vinegar, white vinegar or lemon juice is rose pink.

11. Light brown: taro juice.

Ingredients: 1000g flour, 250g water, 250ml spinach juice, dumpling filling.

1. Take 500 grams of flour and add about 250 grams of water.

2. Knead into a uniform white dough.

3. Add another 500 grams of flour and 250 grams of spinach juice.

4. Knead into a uniform green dough. The dough of both colors is wrapped in plastic wrap and allowed to rise for about half an hour.

5. Take the green dough and roll it out into long strips, then wrap a white dough in the middle.

6. Pinch the interface tightly, then roll it into long strips and cut it into agents of the same size.

7. Take a small agent and press it flat, then roll it out.

8. Wrap in an appropriate amount of filling, then fold it in half and pinch it tightly.

9. Pinch out the lace with your index finger and thumb.

The vegetables used for the colored dumpling wrappers are: tomatoes, carrots, spinach, purple cabbage, egg yolks, and taro. White:

Use ordinary tap water and flour to make leather; Red: Tomato juice and dough are generally used to make skin; Orange: carrot juice and dough are generally used to make the skin; Green:

Generally, spinach juice and dough are used to make skin; Purple: Purple cabbage (laver flower) juice and dough are generally used to make skin; Yellow: You can use egg yolk and dough to make skin; Brown:

You can use taro juice and flour to make skin from wild lead. The practice of dumpling wrappers: 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 show bright colors.

There are several ways to make vegetable juices: the spine shed.

1. You can use a juicer;

2. When chopping the dumpling filling, leave the vegetable juice and put it in the flour;

3. Go to the supermarket and buy ready-made vegetable juice and add it to flour.