Plum Blossom Crystal Steamed Dumplings First Launch

Wash and shred the purple cabbage. We use the purple cabbage to extract the color for our dough, and the pure natural color is healthier.

Put the purple cabbage into a pot with a little water and bring it to a boil. Cook until the color comes out, then take out the purple cabbage. Pour in a little lemon juice, and the purple cabbage will immediately turn pink, creating a very beautiful color. Without lemon juice, the color will turn dull and unattractive.

Weigh the water chestnut starch and potato starch, add 10 grams of corn oil, then while hot, add the purple cabbage juice and knead into a dough of moderate softness and hardness.

Blanch the shepherd's purse and set aside, peel the shrimp into shrimp meat, clean the king oyster mushrooms, and set aside 12 grams of June Fresh oyster sauce.

Dice the shrimp, chop the shepherd's purse, mince the mushrooms, and finely chop the green onions, then put them all into a plate. Add 12 grams of June Fresh oyster soy sauce for flavor; there is no need to add any more salt.

Add an appropriate amount of peanut oil and mix well, and the filling for the steamed dumplings is ready.

Divide the dough into small pieces of uniform size.

Take a piece of dough, press it into a wrapper with your fingers, and put in an appropriate amount of filling.

Pinch out 5 corners along the edge, use your fingers to shape them and curve them to one side, creating a flower shape.

After everything is prepared, put clear water in the pot, place the steamer on top, and steam it over high heat until cooked.

Steam for about 15 minutes, and the dumplings will be fully cooked, crystal clear, and very beautiful.

Making peach blossom steamed dumplings in spring is really beautiful and delicious, especially the filling, which is incredibly fresh and tasty, even more tempting than regular dumplings.

Finished product.