In summer, a refreshing amaranth vegetarian dumpling always brings a touch of coolness. This delicacy is characterised by its bright green and golden yellow pairing, which is both eye-catching and appetizing.
Amaranth, as a seasonal vegetable in summer, is not only smooth in taste, but also rich in vitamins and minerals. When it is used as a dumpling filling with eggs and carrots, every bite feels like you can taste the taste of summer. The fresh aroma of the eggs and the sweetness and crunchiness of the carrots are accentuated by the amaranth, which makes people have an endless aftertaste.
The taste of these dumplings is very unique. The dumpling skin is thin and tough, and when you bite into it, you will first feel the softness of the dumpling skin, followed by the deliciousness of the filling, which is rich in layers and has an excellent taste. Especially the faint aroma of amaranth, which is even more addictive.
In addition to being delicious, amaranth vegetarian dumplings are also very nutritious. Amaranth is rich in vitamins and minerals, which can clear away heat and detoxify, diuretic and laxative; Eggs are rich in protein and a variety of nutrients, which can enhance the body's immunity; Carrots are rich in carotene and vitamin A, which have great benefits for eye health. Amaranth vegetarian dumplings are not only delicious, but also nutritious, and are a rare delicacy in summer.
【Amaranth vegetarian dumplings】
Ingredients: 1 handful of amaranth, 2 eggs, half a carrot, 1 tablespoon salt, 1 tablespoon oyster sauce, a small amount of white pepper, 1 tablespoon of sesame oil, 500 grams of medium flour, 1 gram of salt, 250 grams of water
Directions:
1. You need to prepare a large handful of fresh amaranth. Amaranth, the most tender green ingredient in July, is not only green in color, but also smooth in taste and highly nutritious. Wash the amaranth, remove the yellow leaves and impurities, and set aside.
2. Add enough water to the pot, and when the water is boiling, add a teaspoon of salt and a few drops of cooking oil. Doing so not only preserves the bright green color of the amaranth, but also makes it smoother. Put the amaranth in a pot, stir gently and remove it when it changes color. This process takes about 1 minute or so. Next, squeeze the amaranth to remove excess water and chop it for later use.
3. Beat the eggs, fry them in a pan until golden brown and crumbled, and let them cool for later use. In addition, I also prepared half a carrot and stir-fried it in the same pan until it was tender. If you like the texture of white radish, you can also sauté it with carrots. Put the sautéed ingredients in a large bowl, add the chopped amaranth, add the appropriate amount of white pepper and oyster sauce, and stir well. Salt can be added later to prevent the filling from coming out of the water.
4. Start making the dough. Pour the flour into a large bowl, add the salt and water to taste, and start kneading. During the kneading process, apply even force until the surface of the dough is smooth and elastic. Then place the dough in a bowl, cover with a damp cloth or plastic wrap and let it rise for more than 2 hours. After proofing, the dough is softer and tougher, which is more conducive to subsequent operations.
After the dough has risen, we begin to apply the dosage and roll the skin. Roll the dough into long strips, cut into small, evenly sized pieces, and use a rolling pin to roll it out into a thin, moderately thick dumpling wrapper. Next, take a dumpling wrapper and put it in your hand, add the appropriate amount of filling, and wrap it into dumplings the way you like.
5. Put the wrapped dumplings into a pot, add enough water, and add a small spoon of salt after the water boils (to prevent the dumplings from sticking). Then gently push the dumpling so that it turns in the water. After all the dumplings float, cook for another 1-2 minutes to remove (vegetarian dumplings can be boiled 2 times). At this time, the dumpling skin is thin and tender, and the taste is delicious. With a bowl of hot dumpling soup, it is simply a delicacy in the world.
6. The amaranth in July is not only nutritious, fresh and tender, but also has the effects of clearing heat and detoxifying, diuretic and laxative. Made into vegetarian dumplings, it is delicious, refreshing and not greasy. Come and try this delicious dish!
Source: Food Savvy Program