Colorful rose fried dumplings

Overview

Rose flower pan-fried dumplings are a good-looking pastry. Many recipes have introduced how to make them before. I used some vegetable juice to adjust the color of the noodles to make the roses look more realistic and beautiful.

Ingredients

Steps

Cut purple cabbage and carrot into small pieces, put them into a juicer and add a cup of water each to squeeze them into juice.
This is the juice that has been squeezed. I don’t have a juicer at home. I squeezed it with an ordinary juicer and then filtered out the residue with a fine mesh.
Divide 600 grams of flour into three parts. Take one part and slowly pour the carrot juice into it, stirring while pouring. When the flour in the basin becomes fluffy and no dry flour can be seen, knead it into a dough.
Knead the purple dough in the same way
When kneading the red dough, first mix the dough with water. Sprinkle the red yeast powder on the rubber mat. Knead the dough while moistening the red yeast powder until the red yeast powder is evenly kneaded. You can also add the red yeast powder to the flour when kneading the dough, but it is not easy to control the color.
When the dough is almost kneaded, put it in a basin and cover it with a lid for half an hour. It doesn't matter if the red yeast rice dough is not evenly kneaded. Once it is kneaded, the color will be uniform after kneading for a while. While making the noodles, mix the stuffing. I didn’t take photos of the stuffing. This recipe mainly teaches you how to adjust the color of the dough, just like you usually mix dumpling fillings. Just mix the stuffing you like. I made cabbage stuffing. Chop the cabbage and sprinkle with salt and squeeze water. Mix it with the meat stuffing and chopped green onions. Add salt, chicken essence, allspice powder, ginger powder, cooking wine, light soy sauce, oyster sauce and sesame oil. Mix well.
The three colors of dough are easy to knead evenly. The purple langan dough on the top, the red yeast rice dough on the bottom left, and the carrot dough on the bottom right look light in color, but become darker after frying. I didn’t weigh the flour and it was a bit unevenly distributed, there were too many carrots😂
Choose red yeast rice dough for demonstration. Cut the dough into balls and roll it into a dough. Take four pieces and place them as shown in the picture.
Code the filling well, not too much, otherwise the roses will look ugly.
Roll up the lower skin and fix it at about one-third of the way. This is different from other rose dumpling methods. Most rose dumplings are folded in half. I wrap them this way to make the petals more beautiful after shaping.
Roll it up from left to right, roll it to the last edge, and use chopsticks dipped in water to stick the edges.
This is the shape of a freshly rolled rose
Use your hands to turn down the petals that are higher than the edge
After finishing it, it will take the shape of a flower.
All three colors are arranged. Heat oil in a pan over medium-low heat. Arrange the dumplings in the pan. When they are fried, add water until the bottom is slightly charred. Just cover the bottom of the dumplings. Cover the pot and continue frying over medium-low heat. Wait until the water dries up and then add the same amount of water. The water will dry out again and the dumplings are ready. I didn't take any pictures of the process of frying the dumplings, otherwise this recipe would be too long and it would be the same as the ordinary method of frying dumplings.
The beautiful colorful rose fried dumplings are completed. Isn’t the color of the finished product very beautiful? But I still put too much red yeast rice powder. This red yeast rice powder is very magical. The longer it oxidizes, the heavier the color becomes. The dough that has just been kneaded is light pink, and the color becomes darker and darker. It will turn into this color when it is fried.
Paired with a bowl of millet porridge, it's a perfect breakfast.

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Ingredients

Steps