Pork and red amaranth dumplings

Overview

Amaranth in June is like an egg, but amaranth in July cannot be exchanged for gold. Red amaranth is rich in dietary fiber and has high nutritional value. It is known as a longevity vegetable. Its red juice is also a natural pigment, so it’s a good way to mix it with noodles and make dumplings

Tags

• staple food
• home cooking
• dumplings
• dinner
• all-purpose flour
• cooking wine
• egg
• garlic
• light soy sauce
• onions
• oyster sauce
• pork
• red amaranth juice
• red amaranth
• salt
• sesame oil

Ingredients

Steps

1. 1 Wash red amaranth

   

2. 2 Bring the pot to a boil, add the red amaranth and blanch it. Reserve the water for blanching the vegetables. Drain the amaranth into cold water

   

3. 3 Strained amaranth juice

   

4. 4 Mix flour and salt, and use amaranth juice to make dough

   

5. 5 Knead into a smooth and soft dough, cover with a damp cloth and let rise for more than 1 hour

   

6. 6 Chop the meat into mince (the right amount of fat tastes better)

   

7. 7 Blanched and drained amaranth, chopped into fine pieces

   

8. 8 Place minced meat, amaranth, and green onions in a deep basin, break in an egg, add salt, minced garlic, cooking wine, light soy sauce, oyster sauce, and sesame oil, and stir evenly

   

9. 9 Reconciled dumpling fillings

   

10. 10 Roll the dough into long strips and divide into small portions

    

11. 11 Roll out into dumpling wrappers and wrap into dumplings

    

12. 12 Put water in a pot and bring to a boil, add appropriate amount of salt, add dumplings, pour cold water twice halfway, then boil again