A delicious and healthy dumpling - amaranth dumplings

As an editor who is a foodie, you can feast your eyes on delicious food again. Take your mouth with you on a trip. Today I’ve brought you a recipe for amaranth dumplings. Don’t miss it!

How to make amaranth dumplings

raw material:

Amaranth dough: 50g amaranth juice, 80g flour

Dumpling filling: amaranth, pork filling, minced ginger, white pepper, salt, chicken essence, oil, soy sauce

1. Wash the amaranth.

2. Boil water in a pot and blanch the vegetables.

3. Take out and cool down.

4. Remove the large roots.

5. Chop the rest and squeeze out the juice.

6. Filter the amaranth juice.

7. Mix the amaranth juice and flour and knead into dough. (50 grams of amaranth juice can be added to 80-90 grams of flour)

8. Let the dough sit for half an hour and knead it into a smooth dough.

9. Dig a hole in the middle and keep rubbing it into longer and thinner pieces.

10. Pinch and roll into thin strips.

11. Pinch the dough into pieces of appropriate size, sprinkle dry powder on them and press.

12. Roll the dough into a thick middle and thin edges.

13. Take a dumpling skin, fill the middle with fillings, press it down, and fold it in half.

14. Use your thumb and index finger to pinch the left one first, then the right one, and so on, one on the left, one on the right, and so on, until you have finished pinching, use your index finger and thumb to make a big tail of the fish.

15. Boil water in a pot and put the dumplings in. Use a spatula to slowly push along the edge of the pot to prevent the dumplings from sticking.

16. When the water boils, pour in a bowl of cold water, boil it again, and pour it again, boil it again three times in total. When the dumplings float up and their bellies are bulging, it means the dumplings are cooked. Take them out and drain the water.

17. Let’s eat! Keep moving the dumplings to prevent them from sticking.

Nagging:

1. The ratio of amaranth juice to flour can be 50 grams of amaranth juice and 80-90 grams of flour to make dumplings. You can increase the amount according to the amount of food your family eats. Do you understand?

2. Squeeze the water out of the amaranth, so you can add more oil to moisten the amaranth first.

3. When filling, you can fill it into long strips, which is convenient for wrapping!

4. When cooking the dumplings, be sure to use a spatula to gently push them along the edge of the pot to prevent them from sticking. Add water three times for meat dumplings and twice for vegetarian dumplings, and the dumplings will float up with a bulging belly! At this time, they are cooked.

Because the filling is also amaranth, it is purple from the inside out!