Colorful dumplings
Overview
If you eat dumplings with different fillings, it will be difficult to distinguish them after they are cooked and served. It will be no problem if the dumpling wrappers change color.
Tags
Ingredients
Steps
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Blanch spinach in cold water, add 1 small bowl of purified water to make juice, cut 1 carrot into small pieces, add 1 small bowl of purified water to make juice.
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Pour spinach juice and carrot juice into the dough separately and knead into dough.
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Let the dough rest for 10 minutes.
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Blanch the celery and cut into small dices, and cut the remaining carrots into small dices.
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Put the beef and pork into a meat grinder and grind them into meat fillings respectively. Put the carrots and beef together, put the celery and pork together, mince the green onions and put them into the two fillings respectively. Squeeze out the juice from the ginger and put it in separately. Add the rest of the seasonings and add a little less water to stir the meat fillings.
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Cut the dough into small pieces of even size and roll out the dough.
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After filling, fold it in half and pinch it tightly around.
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Put it on one hand and squeeze the two thumbs together toward the middle.
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These are made dumplings.
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After the water in the pot boils, add the wrapped dumplings. After the water boils, use a slotted spoon to gently flip them. Once the dumplings float, they are ready to be taken out of the pot.
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Done.
