Amethyst leek dumplings
By ElveraBins
I made amethyst bags once and were very popular. This time, I used the cooking machine to directly squeeze the purple yam juice before making it. The skin made a more beautiful and somersaulted color! The filling uses the most classic leek meat filling, which makes it more delicious!
Recipe Recommendations
- Chengfen 100 grams
- starch 20 grams
- eggs one
- minced pork appropriate amount
- leek appropriate amount
- salt appropriate amount
- yellow wine appropriate amount
- chicken essence appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Amethyst leek dumplings
1
Wash the leeks and cut them into small pieces, add chicken and meat paste, add appropriate amount of salt, rice wine, and chicken essence to taste, stir hard with chopsticks, and set aside for later use
2
Peel the purple yam and cut it into small pieces and place it directly in the cooking machine, add some water and stir until the purple yam juice (if you don't have a cooking machine, you can steam it first and press it into a yam paste, then add water to boil)
3
Pour the purple yam juice into the pan and heat it, taking care to stir with a spoon so that it does not stick to the pan
4
Mix the orange powder and starch and add slowly, stirring with chopsticks while adding until the snowflakes are flake
5
Start kneading the dough with your hands. If it sticks to your hands, add a proper amount of orange powder and starch until it does not stick to your hands.
6
Roll the dough into long strips and divide it into small pieces
7
Take out a small squeeze, press it flat, and roll it into dumpling skin
8
Fill in leek meat filling
9
Start folding slowly to one side (please remind me I'm not very good at making dumplings, so this is it)
10
Place the wrapped dumplings in a steamer stuffed with radish
11
After boiling the water, steam for about ten minutes
12
Amethyst crystal clear dumplings appeared