Colorful hot noodles Steamed dumplings

2024-04-13 22:15:45 166

This small Steamed dumplings looks like two big eyes. In addition to the filling inside, you can also put brightly colored filling in your eyes. You can release the raw filling or fill it with edible filling after steaming it out of the pot. This article will focus on the production of spinach hot noodles and the practice of making Steamed dumplings in a pouch. Please refer to my other recipes for making other hot dough, all of which are introduced.

Details of ingredients

spinach300 grams
flour200 grams
Corn oil8 grams
doughModerate amount (other colors)
Spinach residueModerate amount (after juice extraction)
Pork fillingModerate amount (after seasoning)
egg-yolk yellowModerate amount (cooked)

Technique

difficultybeginner
workmanshipsteam
tastesalty and savory
timean hour

Steps to make Colorful hot noodles Steamed dumplings

1. Try to choose spinach with thick and green leaves and wash it clean
2. Cut into three sections and blanch in boiling water for two minutes to remove excess oxalic acid
3. Pass cold water twice to prevent spinach from turning yellow due to heat
4. After cutting the spinach into small pieces, put it into a blender, add an appropriate amount of water, and beat it into a spinach paste
5. Filter with clean gauze
6. The filtered juice and residue should not be poured out and used as filling
7. Put spinach juice into a boiling pot and simmer over low heat. As long as there is green foam, immediately remove it with a small spoon and place it in a small bowl. This is chlorophyll, and even a small amount of chlorophyll can make the dough turn green
8. Put flour in the basin in advance, pour chlorophyll into it, and then add a small amount of boiled juice into the flour. Stir with chopsticks to form a soft or hard ball without dry powder
9. Pour the dough onto the table, knead it smooth by hand, pour 8 grams of corn oil, and continue kneading
10. After kneading into a smooth and moist dough, put it into a bowl, cover it with cling film, let it sit for 30 minutes before use
11. Four colors of hot dough ready
12. Put spinach residue into the seasoned meat filling
13. Take an appropriate amount of dough, knead it into a cylindrical shape, cut it into small uniformly sized pills, and roll it out into a round skin
14. Take one skin and put filling in the middle
15. Fold in half as shown in the picture, pinch tightly in the middle
Rotate at 16.90 degrees, fold the top and bottom hollow pieces upwards, pinch them together to form two eyes in the middle, with one opening on each side to see the filling in the middle
17. Pinch the bottom tightly
18. Slight plastic surgery
19. Fill the cooked egg yolk and carrot meat filling separately, or replace them with other filling materials
20. Complete small "pouches" of other colors in sequence
21. Put it into a steamer, boil the water and steam for about 15 minutes, then simmer for one minute before removing the lid
22. It looks quite cute