Main Ingredients:
Flour: as needed; Water: as needed.
Additional Ingredients:
Spinach powder: as needed; Beetroot powder: as needed; Minced meat: as needed; Carrot: (blanched) half; Cabbage: (blanched) a few leaves.
Seasonings:
Light soy sauce: as needed; Cooking wine: as needed; Cooking oil: as needed; Oyster sauce: as needed; Minced ginger: as needed; Chicken bouillon: as needed; Chopped green onion: as needed; White pepper powder: a little.
Taste: Savory; Technique: Skillful; Time: 45 minutes; Difficulty: Expert.
Step-by-Step Cooking Instructions for Rainbow Dumplings
Knead three types of dough, one original color, one with spinach powder, and one with beetroot powder, into evenly smooth dough.
Roll out each type of dough into thin and even dough skins.
Overlap the dough skins in colors of your choice, try to avoid using too thin skins. If worried about them not sticking well, lightly spray some water before overlapping.
Cut off the edges after overlapping.
Cut again, then overlap two pieces of dough together (lightly spray water to stick them together).
Cut into 1 cm thick slices.
Flatten the rainbow strips with the colors facing up.
You can use a dough press to make the thickness more even.
Cut them into dumpling skin shapes.
Don’t waste the remaining scraps, make them into dumpling skins.
This is the filling prepared before kneading the dough.
Mix the filling well.
Wrap the rainbow dumplings and freeze them in the refrigerator, convenient for breakfast.
Wrap another plate and freeze in the refrigerator.
Wrap several plates, cook dumplings for breakfast, make a sunny-side-up egg, add different vegetables, not only beautiful and nutritious, but also convenient and quick.
