Gradient color amethyst shrimp dumplings

Overview

I have never been good at making dumplings, and this time it was not easy to make this pot of dumplings. I originally wanted to use purple sweet potato for coloring, but when I didn’t have any, I bought purple cabbage. The color is the same. Of course, using purple sweet potato will be better in terms of nutrition! Purple potatoes and purple cabbage are both vegetables rich in anthocyanins! Anthocyanins are a purely natural anti-aging nutritional supplement. Studies have proven that they are the most effective antioxidants discovered by humans today. Its antioxidant properties are fifty times higher than vitamin E and twenty times higher than vitamin C. Anthocyanins are water-soluble pigments that can change color with the acidity and base of cell fluid. If the cell fluid is acidic, it will be reddish; if the cell fluid is alkaline, it will be blue. This is the color gifted to us by nature. I made a gradient color based on the physical changes of anthocyanins, but the pink is not light enough, and it is a bit unclear from the purple. I am economical, so this shrimp is also a shrimp with three uses. I will introduce it later

Ingredients

Steps

First, prepare the meat filling. The raw materials for the meat filling are as shown in the picture
Remove the heads and shells of fresh shrimps and pick out the threads. Use dental floss to insert into the middle joint and pick out the threads to clean the shrimps (don’t throw away the heads and shells)
Pat the shrimp into paste with the blade of the knife, don't hide
Chop the pork belly into puree, mix in the shrimp paste, add an appropriate amount of salt and light soy sauce, stir the meat filling in one direction until it is strong
Peel, wash and chop the water chestnuts, mix into the meat filling and mix well
Add a spoonful of shrimp oil, mix well, seal with plastic wrap and refrigerate first (the method of shrimp oil will be later)
Add a little salt to the starch powder and cornstarch and mix well
Add appropriate amount of water to purple cabbage and blend into juice with a food processor, then sift
Divide the powder into three parts, and divide the purple cabbage juice into one large and one small
First, bring a large amount of purple cabbage juice to a boil. Stir the flour several times while adding the purple cabbage juice. Do not add more cabbage juice until the dry powder is no longer flocculent. Cover and simmer for 5 minutes
Add a few drops of lemon juice to the remaining cabbage juice in the basin and mix well to turn pink. The more lemon juice you add, the more obvious the pink color will be. But you don’t need to add a lot because it’s winter and it’s very cold today. The water will cool down quickly, so you need to boil the cabbage juice again. Stir it into another portion of the orange juice as above, and cover it
Add a little bit of edible alkali to another portion of cabbage juice to turn it blue, bring to a boil and mix into another portion of powder, cover
After simmering for 5 minutes, it is not too hot anymore. Add an appropriate amount of lard and knead all three kinds of flour into balls
The purple and pink dough are not obvious anymore. Roll the dough into strips of equal length. Apply a little water on the surface to stick the dough together
Twist the dough slightly when it sticks
Continue to roll into long strips until the dough is completely bonded, and cut into small pieces
Take out the shrimp stuffing, mix it with an appropriate amount of chopped green onion and wrap it up
Place the dough cut side up, use a scraper to place it on the dough, find the center point with your hands, press and rotate 90 degrees to form a dumpling wrapper, then take it out with a knife and wrap it. The dough should be wrapped in plastic wrap to prevent it from drying out. The dumpling wrappers should be pressed one by one. If you press them in advance, the dough will dry out and easily crack when filling
Take an appropriate amount of meat filling and skin and shape it into a crescent shape. The filling should not be too full
Boil water in a pot, turn on the steam, put in the shrimp dumplings and steam for 6 minutes, then turn off the heat and simmer for 3 minutes before uncovering. The bottom of the dumplings should be padded with a wet steaming cloth or carrot slices
Just dip it in your favorite sauce, because the shrimp oil is added, the shrimp dumplings are especially fresh
Rinse the shrimp heads and shells, heat the oil in the pot, don’t use too little oil, add a piece of ginger, and cook together with the shrimp heads and shells until the heads and shells are browned and the oil is bright red
The shrimp heads can be mixed with salt and pepper. They are very crispy and delicious, but they are a bit fiery
Shrimp oil is bright red and can be used to freshen it up. A little bit of shrimp oil added to the shrimp dumplings will make you want to eat them again and again. There is no secret, all the secrets are revealed

Overview

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Ingredients

Steps