Christmas dumplings

Cooking Instructions

1. Prepare the required ingredients.

   

2. Add the minced meat to the light soy sauce and oyster sauce cooking wine, stir well with chopsticks, and add the egg mixture.

   

3. Add the green garlic and mix well, drizzle with hot oil, stir well and set aside.

   

4. Flour and water mix to form a smooth dough.

   

5. Divide 80 grams, add red velvet liquid, and knead into a red dough;
   Divide 10 grams, add spinach powder, knead into a green dough;
   Divide 10 grams and add bamboo charcoal powder and knead into a black dough;
   The remaining 200 grams remain the same as the white dough.
   All dough is covered with plastic wrap to prevent the surface from air drying.

   

6. Roll out the white dough and press out the dumpling wrappers with a mold about 8 cm in diameter.

   

7. Wrap about 15 grams of minced meat, bend and pinch tightly at both ends.

   

8. Use a mold with a diameter of about 3.5 cm to press out a round shape and make a mustache.

   

9. Dip the water and stick it on top of the dumplings.

   

10. The red dough is pressed out into a round shape.

    

11. Cut into half circles and make a hat.

    

12. Then use the white dough to make the brim, beard and decorative balls on the hat, and dip it in water to assist in pasting. Take a little more red and black dough and press out the dots with a straw to make the eyes and nose.

    

13. Roll out the red dumpling skin, wrap it in about 15 grams of meat filling, and bend and pinch it tightly at both ends.

    

14. The green dough is pressed out of the leaves with a mold, and the black dough is pressed into small dots and attached to the apple-shaped dumplings.

    

15. Wrap it all up.

    

16. Steam for 15 minutes.