Colorful dumplings

Peel the pumpkin, cut into thick slices, steam over water, and beat into pumpkin puree. Add some water when beating, otherwise the purple potato puree is made in the same way as pumpkin puree. Chop the spinach into fine pieces, add some water, and beat into a pulp, then filter and remove the juice.

When making noodles, first mix the spinach juice, 500 grams of flour, 30 grams of egg liquid, 3 grams of salt, and about 240 grams to 250 grams of spinach juice (the amount of juice depends on the water absorption of the flour). Anyone who has made dumplings knows that the requirements for dumpling noodles are not high. Knead them evenly. Just make the spinach juice, then make the purple sweet potato and pumpkin parts. Prepare the flour, add egg liquid and salt, and then add the purple sweet potato puree little by little. When the dry humidity is the same as the spinach juice dough, knead it evenly. Do the same for the pumpkin puree.

Cover the kneaded dough with wet gauze until it relaxes for 15 minutes, then use a kitchen knife to cut it into the strips you need.

First make the two-color dumplings: use 200 grams each of spinach dough and pumpkin dough, and roll each into two rectangular pieces of the same size. It may not be easy to roll out and will retract when rolling. Do not continue rolling at this time, let it relax for a while, then roll the two pieces together, align the edges, and roll again to make the two large pieces of dough stick together.

Roll up the two rolled pieces of dough tightly, aligning the edges when rolling, and then roll the rolled strips so that they are tightly wrapped together.

Use a kitchen knife to cut evenly into pieces the size of dumpling dough.

Flatten the cut skin with the palm of your hand, roll it out with a rolling pin, and wrap it with the dumpling filling you mixed yourself.

Finished product.

Overview

Tags

Ingredients

Steps