Four color dumplings with natural pigment to celebrate the Lantern Festival

Four color dumplings with natural pigment to celebrate the Lantern Festival

Introduction:

"It's all made of natural pigment, so it's safe to eat. The amount of each color is very small, so there is not much taste in the outer skin of four-color dumplings, which is only used to distinguish the filling and visual beauty. White (primary color - fresh meat), red (Monascus powder - lard bean paste), green (Banlan black sesame), yellow (pumpkin - sweet scented osmanthus chestnut) I like soft glutinous glutinous rice flour. If you want to add glutinous rice flour, the ratio can be glutinous rice flour 5: glutinous rice flour 1. Skin material: 600 grams of water milled glutinous rice flour, 360 grams of hot water at 60 ℃, 1 / 8 teaspoon of Monascus flour (no more than 1 / 4 teaspoon), 120 grams of pumpkin soup, 2 drops of banlanjing. Filling material: About 120-180 grams of minced meat, 120-180 grams of bean paste, 120-180 grams of sesame, 120-180 grams of chestnut paste. Tools: kitchen scale, rolling pin output: 12 of four colors (48 in total)

Production steps:

Step 1: first prepare the filling (adjusted according to personal preference) white / fresh meat: minced meat + cooking wine + salt + soy sauce / bean paste: homemade red bean paste + sugared lard dinglv / Sesame: ground sesame powder 2 + sugar 2 + cooked lard 1 yellow / chestnut paste: cooked chestnut paste + sugar osmanthus

Step 2: use a small spoon or hand to knead each material into 12 small balls, each ball is about 10-15g. For those who are not very good at making dumplings, you can put the balls into the refrigerator first and freeze them until hard (pay attention not to adhesion), which will make it easier to make dumplings.

Step 3: natural pigment can be selected according to personal preference: Monascus powder, Matcha powder, cocoa powder; cooked carrot mud, cooked pumpkin mud, cooked purple potato mud; amaranth juice, purple cabbage juice, etc. (because the pumpkin is easy to color, so in order to cooperate with other two colors, only use the soup of boiling pumpkin to make the color lighter.)

Step 4: grind 150 grams of glutinous rice flour with water, add 120 grams of hot water no less than 60 ℃. (60 ℃ is hot water) because the glutinous rice dough is easy to dry and crack after it is cold, it is not easy to pack, so it is recommended that the amount of dough should not be too much each time. Or it can be made in batches. Pack 10-15 pieces at a time, and then make the next batch.

Step 5: mix well with scraper and knead into dough by hand. (it's sticky when it's hot, but it's easy to crack if it's too cold after kneading for a long time. Therefore, it is recommended to take down a small dumpling for each dumpling and keep the large dough as moist and warm as possible

Step 6: for the use of powder natural pigment: to avoid uneven coloring, knead well for a long time. You can first melt the right amount of toner in hot water. (it may not be completely dissolved, which is a normal phenomenon)

Step 7: the amount of pigment used in shallow flour dumplings is very small. If you are not sure, you'd better add it bit by bit. (the flour pigment is added to the dough after it is hydrated with a very small amount, and if the dough is too wet, add some glutinous rice flour), until you are satisfied with the color. Note: except for the spotted orchid, the color will be a little deeper after cooking, especially the powder pigment. Don't use too much.

Step 8: after kneading into dough, take one small dough about 20g to make tangyuan. When the weather is cold, pick a small dough after each dough to keep the temperature and humidity of the large dough. In hot weather, it can be divided into 12 small groups at one time.

Step 9: package Tangyuan method 1: after kneading into a ball, use your fingers to poke out a semicircular hole in the middle of the shell, pack in the stuffing, close the mouth and knead round. (use chopsticks for stuffing to avoid touching hands and affecting the appearance of the skin) method 2: Sprinkle glutinous rice flour on the chopping board and rolling pin to prevent sticking, grind the flat skin, pack the stuffing, close the mouth and knead it round.

Step 10: if preservation is needed, roll the wrapped dumplings onto a layer of glutinous rice flour to prevent sticking. Put it into the refrigerator for quick freezing. It is not recommended to fold it before freezing to avoid damage.

Step 11: when eating, boil the water in the pot first. There should be a little more water. Slide the dumplings into the boiling water pan and gently push with the back of the spoon. After boiling, turn to low heat. When the water rolls again, sprinkle some cold water to keep the water temperature at about 90 ℃. After rolling about two or three times, the dumplings float and can be fished out.

Materials required:

Shuimo glutinous rice flour: 600g

60 ℃ hot water: 360g

Minced meat: about 120-180g

Bean paste filling: about 120-180g

Sesame filling: about 120-180g

Chestnut stuffing: about 120-180g

Monascus powder: small amount

Pumpkin soup: 120g

Banlangjing: 2 drops

Note: skin material: 600 grams of water milled glutinous rice flour, 360 grams of hot water at 60 ℃, 1 / 8 teaspoon of Monascus powder (no more than 1 / 4 teaspoon), 120 grams of pumpkin soup, 2 drops of banlanjing. Filling material: 120-180 grams of minced meat, 120-180 grams of bean paste, 120-180 grams of sesame, 120-180 grams of chestnut paste. Tools: kitchen scale, rolling pin output: 12 of four colors (48 in total)

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: light