Three-colored chicken leg mushroom pork dumplings
By VicentaLakin
Recipe Recommendations
- high-gluten flour 500 grams
- Coprinus comatus a
- pork stuffing 250 grams
- corn kernels appropriate amount
- carrot juice appropriate amount
- spinach juice appropriate amount
- purple potato appropriate amount
- salad oil appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
Steps for Three-colored chicken leg mushroom pork dumplings
1
Spinach, carrots, coprinus, corn
2
Peel and cut purple potatoes into slices
3
Wash the spinach and carrots, drain the water, chop the spinach, rub the carrots until paste, and steam the purple potatoes
4
Use clean gauze to grind the pineapple and carrot juice separately (it will save a lot of trouble if you have a food processor), peel the skin and steam the purple potatoes, press them into mud, and set aside for use.
5
Add appropriate amount of salt to spinach juice and carrot juice respectively and mix well, then add flour and salad oil to form a smooth dough; add flour and salad oil to purple sweet potatoes, add appropriate amount of salt to 10ml of warm water, and mix well, and add purple sweet potatoes to moderate to form a smooth dough; add a little white sugar to the three-color dough and knead it thoroughly, then cover it with a damp cloth to wake up. It is best to knead it every five minutes, knead it several times, wake up for 2 hours, and set aside.
6
When you wake up, process the meat filling: chop the coprinus mushrooms, peel the corn into grains, chop the pork, chop the ginger into minced ginger, then place them and the juicy carrot residue in a stainless steel basin, add salt, soy sauce, salad oil, and appropriate amount of water, stir clockwise until the meat filling is stirred up. Finally, add chopped green onion before making dumplings for use.
7
Coprinus comatus pork and corn stuffing
8
Knead off the air bubbles in the dough after waking up, rub it into small strips, and cut it into small pieces with a knife
9
Rub small doses, flatten them, and roll them into a dumpling skin with a thick middle and thin four sides
10
Wrap in meat filling and shape it into the pattern you want.
11
Purple potato dumplings
12
Spinach dumplings
13
carrot dumplings
14
蒸熟的Purple potato dumplings
15
蒸熟的Spinach dumplings
16
蒸熟的carrot dumplings