What vegetables are in the colorful dumplings?

Everyone’s impression of dumplings is that they are white because the dough is white. However, there are some dumplings in our daily life that look colorful and very beautiful, and they have a special taste when you eat them, just like eating vegetables. The key to these colorful dumplings lies in the dumpling skin, which is made from vegetable juice and flour. So the question is, what vegetables are there in the colorful dumplings?

Colorful dumplings are a delicious family dish that features a variety of colors. The main ingredients are vegetables and pork. Colorful dumplings are made by adding vegetable or fruit juice of different colors to the white flour used to make the dumpling wrappers, giving them bright colors. For example, green dumplings are added with spinach juice, purple dumplings are added with purple cabbage juice, and red dumplings are added with carrot juice. The rich colors not only make the dumpling wrappers look very beautiful, but also more nutritious. After boiling in water, the color not only does not fade, but becomes fuller and brighter, which looks very beautiful. Many children don’t like to eat vegetables, and their parents are very worried. If we put vegetable juice into the dumplings like this, it will be difficult for children to refuse to eat them.

How to make colorful dumplings

raw material:

25 grams of amaranth leaves, 25 grams of spinach leaves, 25 grams of carrots, 200 grams of water, and 500 grams of flour.

Dumpling filling:

500 grams of celery, 4 eggs, a little dried shrimp, and a little chopped ham.

seasoning:

20 grams of salt, 20 grams of sesame oil, and 5 grams of pepper.

practice:

1. Wash and chop amaranth leaves;

2. Add 50 grams of water to squeeze the juice, filter out 50 grams for later use;

3. Wash and cut carrots into small cubes;

4. Add 50 grams of water to squeeze the juice, filter out 50 grams for later use;

5. Wash and chop the spinach leaves;

6. Add 50 grams of water to squeeze the juice, filter out 50 grams for later use;

7. Wash the celery and remove the leaves (the leaves can be used to make celery egg drop soup);

8. Use amaranth juice, spinach juice, carrot juice, and water to add 120 grams of flour to make dough sheets;

9. Press out discs one by one;

10. Soak the dried shrimps in water and chop them into small pieces;

11. Pour oil into the pan and fry the eggs;

12. Remove the celery leaves and chop them into small pieces. Also chop the ham;

13. Mix the chopped celery, egg, ham, dried shrimp, pepper, salt and sesame oil;

14. Make dumplings and put them in the pot. Eat with vinegar.

Tips:

Amaranth is more soluble in water, and purple cabbage is best.