Jiaozi with colored vegetarian stuffing

Color jiaozi is more troublesome to do. With the help of jiaozi molds, it is much easier to wrap jiaozi, and special "heart" patterns can also be wrapped. It not only increases appetite, but also adds romantic atmosphere.

material

Flour 200g, spinach 60g, brine tofu about 100g, dried auricularia 40g, soy sauce 1 teaspoon (5ml), salt 1 teaspoon (5g) and a little sesame oil.

working methods

1. Drain the brine tofu and crush it by hand. Soak dried Auricularia auricula in cold water, remove roots, wash sediment and chop.

2. Wash the spinach, blanch it in boiling water 1 min, take it out, cut it into small pieces, put it in a blender, add 40ml of cold boiled water and beat it into spinach paste. Filter the beaten spinach paste with a fine sieve, drain the spinach juice and keep the chopped spinach.

3. Add the beaten spinach juice into the flour one by one, stir it into a dough with moderate hardness by hand, and wrap it with plastic wrap for 30 minutes.

4. Mix chopped tofu, chopped fungus and chopped spinach, add soy sauce, salt and sesame oil, and stir well to form stuffing.

5. Divide the mixed dough into two pieces evenly, knead them into long sections, then flatten the long sections, roll them into rectangular skins, and spread them on a jiaozi mold.

6. Put a proper amount of stuffing into each nest of dumpling wrappers, spread a layer of dumpling wrappers on the jiaozi mold, knead the edges and wrap them into a heart-shaped jiaozi.

7. Boil the water in the steamer with high fire, put it into the wrapped jiaozi and steam for 15 minutes.