How to make colorful dumplings?

material

green dough, spinach 65g, water 130g, medium tendon 200g

purple dough, 280g purple broccoli, 130g water, medium gluten 200g

pink dough, cooked red cabbage root 50g, water 130g, medium tendon 200g

orange dough, cooked red pepper 130g, water 90g middle rib [flour ]

yellow dough, 125g cooked pumpkin, 85g water, medium tendon [flour ]

how to make colorful dumplings?

[Green Dough]

Put the spinach leaves and water into a blender (wall breaker) to make a leafless spinach juice. Pour spinach juice into the filter screen to filter out spinach residue, about 130-140 grams of spinach juice.

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mix 200 grams of flour and 105 grams of spinach juice until the dough surface is smooth.

[purple dough]

put the cut purple broccoli and water into a blender (wall breaker) to make broccoli juice with invisible large particles, pour into a filter screen to filter out broccoli residue, about 130-140 grams of black purple broccoli juice.

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The color made with this purple cauliflower juice method is much better than the color made with boiled purple cauliflower. Many people also use purple sweet potatoes to make purple dough, but I think the color is not as ideal as laver juice.

mix 200 grams of flour and 110 grams of broccoli juice and knead until the dough surface is smooth.

[pink dough]

red cabbage root with tin foil, put 220 degrees (or 200 degrees hot windshield) oven bake for 40-50 minutes, or until the root of red cabbage softens, peel and cut into pieces for later use. Put 50 grams of red cabbage root and water into a blender (wall breaker) to make red cabbage root puree (about 150 grams) with no particles.

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  1. red vegetables can be roasted or steamed. It is best not to boil in water, otherwise you will lose a lot of natural pigment

  2. although the red dragon fruit does not look dark, its natural pigment will change color after preheating, therefore, it is not recommended to use red pitaya to make pink dough.

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mix 200 grams of flour and 115 grams of red cabbage root mud until the dough surface is smooth.

[orange dough]

After frying or steaming the red pepper, put it with water in a blender (wall breaker) and beat it into grain-free red pepper puree (about 170g).

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oranges many students may think of carrots, but I think oranges made of red round chili are darker than oranges made of carrot puree and are not easy to fade.

mix 200 grams of flour and 110 grams of chili sauce and knead until the dough surface is smooth.

[yellow dough]

put pumpkin peel into 220 degrees (or hot windshield ) oven for 30-40 minutes, or until pumpkin is soft, use a spoon to dig out the pumpkin meat. Put 125g of pumpkin meat and water into a blender (wall breaker) to make pumpkin puree (about 150g).

mix 200 grams of flour and 110 grams of pumpkin puree and knead until the dough surface is smooth.

the kneaded dough is best covered with plastic wrap or a clean slightly damp cloth and let it stand for 20 minutes to wake up. dough will be rolled better. /span>

for beginners, it is highly recommended that you use a noodle press, which is super simple and can roll out uniform and thin dumpling wrappers without any effort.

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first flatten the dough slightly with the palm of your hand and adjust the dough pressure to the maximum number of openings (generally 0 or 1. The larger the number, the smaller the opening and the thinner the dough).

Put the dough into the noodle press and fold the pressed dough to 90 degrees.

Put it into the noodle press again and press the dough repeatedly until the dough is smooth.

Then slowly increase the number of stalls of the noodle press and press the dough to the desired thickness (I adjusted it to about 6: the thickness of the dough is about 1mm). If the dough becomes too long and it is difficult to grasp the pressed dough, you can also divide the dough into two parts and continue pressing.

finally, use an 8-9cm round die to press out the dumpling wrapper, which is convenient and easy to reach the same size. The prepared dumpling wrappers are sprinkled with flour on both sides to prevent the wrappers from sticking together.

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finally, let’s take a look at the photos of various colors.

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compare the colors before cooking (on the plate) and after cooking (in the steamer). It is also very good-looking, there will be no obvious fading

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Making noodles. Phongdien Town, Cantho City, Southern Vietnam.
Credit: CiaoHo