How to make colorful vegetable dumpling skin?

Abstract: "Multicolored dumplings" refers to the use of natural food pigment juice to make dough, so that the color of dumpling skin becomes colorful. For example, spinach juice is added to green jiaozi, purple cabbage juice is added to purple, and carrot juice is added to red. Rich colors not only make the dumpling skin look very nice, but also make it more nutritious. So, how to make colorful vegetable dumpling wrappers? Green dumpling skin

Ingredients: 500g flour, spinach 180g.

Practice:

(1) Wash spinach, put it in a juicer and mash it.

(2) Pour out the spinach juice and filter out the rough and watery juice with a fine colander for later use.

(3) Pour the coarse leaves into the flour, add spinach juice and mix the flour.

(4) After the noodles are mixed, mix them with a mass of white leather noodles for later use.

(5) Put a small amount of white flour on the spinach juice skin, and wrap it to cut and roll the skin.

Red dumpling skin

Ingredients: medium gluten flour, salt, carrots.

Practice:

(1) Put the flour into a bowl, add salt and carrot juice, and then knead carefully.

(2) After the surface is smooth and becomes dough, wrap the dough with a clean wet cloth and let it stand for about 10 minute, then knead it for about 1 minute.

(3) Cut the dough into two strips, knead them into long and thin strips, knead out small dough of each 10 gram, sprinkle with appropriate amount of flour, and gently press the small dough into a round flat shape with the palm of your hand.

(4) Take the small dough made in Method 5, and take it out from the center of the dough with a dough stick, then pull back the dough stick, and repeatedly make the dough into a round flat shape with a slight bulge in the middle.

Purple dumpling skin

Ingredients: 500g high-gluten flour, purple cabbage 1 piece.

Practice:

(1) Put the purple cabbage into the juicer and juice it for later use.

(2) Pour the flour into the basin, add the purple cabbage juice, and twist it clockwise to turn the flour into a dough, which is slightly harder.

(3) knead the noodles. Keep rubbing for at least ten minutes to make the noodles stiff. Then put the kneaded dough in a basin, cover it and wake it up. After bringing it up, you can start rolling bread jiaozi.

Coral jiaozi

Ingredients: flour, beef, tomato, onion, ginger, cooking wine, oil, salt, miso and jiaozi seasoning.

Practice:

(1) Blanch the tomatoes with hot water, peel them, cut them into pieces, squeeze them with a juicer (don't throw away the crumbs), and use the filtered tomato juice to make dough for later use.

(2) Chop beef, onion and ginger, add chicken soup (or water and chicken essence) into the beef stuffing and mix well to make the beef stuffing paste. Add cooking wine, onion, ginger, then add oil, jiaozi seasoning, salt, and miso in turn, mix well, and then add tomato chips.

(2) After the above, just cook jiaozi according to the normal package.

Moyu jiaozi

Ingredients: flour, pork, eggplant, mushrooms, onion, ginger, cooking wine, oil, salt, chicken soup, vegetarian food and jiaozi seasoning.

Practice:

(1) Peel the eggplant, cut it into pieces, squeeze it with a juicer (don't throw away the crumbs), and use the filtered eggplant juice and flour for later use.

(2) Chop pork, onion, ginger and shiitake mushrooms, add chicken soup (or water and chicken essence) into the pork stuffing and mix well to make the pork stuffing paste. Add cooking wine, onion, ginger, then add oil, jiaozi seasoning, salt, and miso in turn, mix well, and then add mushrooms and eggplant crumbs.

(3) After the above, cook jiaozi according to the normal package.