If you want to make dumpling wrappers with vegetable juice, how do you do it?

If you want to make a dumpling wrapper with vegetable juice, first choose the color you want and then use the vegetables to make the juice. Generally speaking, the commonly used vegetable juices in our families are: pumpkin, spinach, purple cabbage, strawberries, dragon fruit, black sesame seeds, etc.

1: Wash the fruits and vegetables before juicing; Secondly:

The pumpkin needs to be peeled and cut into small slices, steamed in a pot, and then pressed into a pumpkin puree for later use;

Add a small amount of water to spinach, purple cabbage and strawberries, puree them in a juicer and mix them into a bowl for later use;

Black sesame powder is directly stirred with warm water to form a paste for later use;

If you don't have a juicer at home, you can blanch spinach and red cabbage with hot water and chop them into minced pieces with a knife. Boil the strawberries in water until soft, then puree them with a small spoon.

2: Pumpkin puree, spinach juice, purple cabbage juice, strawberry juice, black sesame paste, etc. The white dough is larger to match several other colors.

The method of living dough is: a small bowl of white noodles, a small amount of less than half a small bowl of juice, first use chopsticks to stir the dough into a flocculent, and then use your hands to live into dough. Live dough withplastic wrapCover and let the dough rise for 20 minutes.

2: Pumpkin puree, spinach juice, purple cabbage juice, strawberry juice, black sesame paste, etc. The white dough is larger to match several other colors.

The method of living dough is: a small bowl of white noodles, a small amount of less than half a small bowl of juice, first use chopsticks to stir the dough into a flocculent, and then use your hands to live into dough. Cover the dough with plastic wrap and let the dough rise for 20 minutes.

3: toWrapping "spinach juice green dough + white dough" dumplings as an example:

After the green dough and white dough are evenly formed on the cutting board, cut one-third with a knife, and then live into long strips;

4: Flatten the long strip of green dough by hand, roll it into flakes with a rolling pin, put the long strips of white dough in the middle, wrap it with green dough sheets, seal the mouth, then knead it into strips by hand, then cut it into the same size, and roll it into a skin; In this way, the middle is white, the surrounding is green, and the wrapped dumplings are like jade and white jade.

<>5: In the same way, you can wrap dumplings in other colors or solid colors.

In this way, the colorful dumplings that look good and taste are ready

In fact, it is very simple, first squeeze out the water with a juicer for the vegetables you like to eat, then filter it to the side, and then prepare the powder you need to wrap dumplings, and then pour the vegetable juice into it little by little and stir evenly, be sure to stir in one direction, without sticking your hands, you can pinch out and roll out the dumpling skin one by one.

Start by deciding on the veggies you want to use, then juice them and strain out the residue. Use high-gluten dumpling flour with cold vegetable juice and noodles for at least 10 minutes for the first time, then add some egg whites and a pinch of salt to the flour.

The dumpling skin made from vegetable skin is very delicious, first squeeze your favorite vegetables into vegetable juice, then add vegetable juice to the flour, knead the flour into a ball, make a dumpling skin, and put in the dumpling filling.

The recipe is very simple, first prepare the fresh vegetables, then wash them and put them in the juicer to squeeze the juice, then prepare the flour, stir well and form a dough, and then roll it out into a dumpling wrapper.

First of all, the vegetables are juiced, and the vegetable juice is used when mixing the noodles, and the dumplings are colored.

The fruit and vegetable juices I commonly use to make dumpling wrappers are:

1. Purple: purple potato