Steamed Carrot Dumplings
Overview
This steamed dumpling is not only made by blanching the dough with carrot juice, but using its color characteristics, I made it look like a carrot. Because the dough is blanched, the carrots are quite beautiful when they are raw. After steaming, they become shrunken, but the skin is very soft. If you want to look smooth and fat, I'll give it a try next time, I think the effect will be even better. This article is still just a reference for parent-child activities. Doing it with your baby is not only fun, but also allows your baby to eat more carrots. Carrot Sakura is made with spinach hot noodles. The fillings can also be adjusted as desired. Zhi Tingxin calls it a dumpling because it is wrapped in the shape of a dumpling, slightly shaped and inverted into a carrot shape.
Tags
Ingredients
Steps
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The carrot blanched dough is ready. Please refer to my previous recipe for this preparation
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Take an appropriate amount of dough, roll it into a cylinder, and cut into small pieces of the same size
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Roll into oval shape
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Place the stuffing in the middle and also place it in a long strip
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Pinch tightly from beginning to end to form a long strip
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Take an appropriate amount of spinach and blanch the dough, roll it into long strips, cut into small pieces, press into flat pieces, and use scissors to cut out the ends
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Turn the dumpling upside down and shape it into the shape of a carrot, thick at the top and thin at the bottom. Then apply a little water on the bottom of the leaf, stick it to the carrot head, and shape
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Standing in line, looking envious
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Put into the steamer, after the water boils, steam for 15 minutes, turn off the heat and simmer for one minute before uncovering
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Although there are some wrinkles, I still like it very much. Next time, you might consider changing it to red, making it look like a small pepper or a fermented carrot. Food is about being creative inadvertently.
