Three-color Beef Dumpling

Ingredients

Zucchini(30g), Salt(0.5g), Garlic Chives(30g), Bean Sprouts(30g), Tofu(30g) Egg(50g), Beef(50g), Chopped Green Onion(20g), Chopped Garlic(10g) Sesame Oil(5g), Pepper Powder(0.03g) - 만두피 : Spinach(30g), Salt(0.5g), Carrot(30g), Perilla Seed Powder(30g) Flour(200g), Starch Powder(20g) - 육수 : Onion(20g), Kelp(10g), Dried Shrimp(10g), Dried Anchovy(20g)

Instructions

1. 1

   Blanch the spinach in salted boiling water, cool in cold water, and finely blend.

   
2. 2

   Prepare carrot juice, spinach juice, and perilla powder separately, divide flour and starch into three portions, mix each with the respective juice to make dough, and let it age.

   
3. 3

   Julienne the pumpkin, lightly salt, and drain; thinly slice the chive; blanch the bean sprouts, drain, and chop; and squeeze out the moisture from the tofu in cheesecloth.

   
4. 4

   Separate the egg into yolk and white and make egg garnish with each. Add anchovy, kelp, dried shrimp, and onion to a pot and boil for about 30 minutes, then strain through a sieve to make broth.

   
5. 5

   Finely chop the beef and season with green onion, garlic, sesame oil, and pepper.

   
6. 6

   Mix the prepared vegetables (③) and meat (⑤) to make the dumpling filling, roll out the aged flour dough (②) to make dumpling wrappers, and fill to make dumplings. Add the tricolor dumplings to the prepared broth (④) and boil, then top with egg garnish to finish.