Two-coloured dumplings in the spring
By VicentaLakin
Looking at the beauty of the color, it took me more than three hours to torture myself。
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Two-coloured dumplings in the spring
1
Cut the meat in advance. I've made berry pies and mushrooms. Dad likes berry pies, kid likes mushrooms。
2
Three hundred grams of flour and 150 grams of water are covered in clusters for 15 minutes, while 110 grams of spinach juice are covered in 200 grams of flour for 15 minutes。
3
The two groups split into two points, took a white noodle, sprouts, a spinach noodle made of thin slices long with white noodles, wrapped it in spinach noodles, rolled around, cut into little squeezings and skin。
4
Wrap the meat in the shape you like, wrap the dumplings。
5
It's a giant dumpling. Eat three or four dumplings and be full。
6
It tasted like a pot
7
Normal and super-sized, ha ha ha
8
I made two plates, left a few noodles, and I made three claws。