Three-color dumplings made with Chinese yam, carrot, and spinach
Ingredients (for 4 people)
| Carrots | 50g |
| water | Appropriate amount |
| powdered shiratamako | 35g |
| spinach | 15g |
| water | Appropriate amount |
| powdered shiratamako | 35g |
| Nagaimo | 50g |
| powdered shiratamako | 35g |
| brown sugar | 100g |
| water | 100ml |
How to make it
1. Peel the carrots using the Root Vegetable Frill Salad Shaver and grate them using the Salad Grater Box DX.
② Boil the spinach in boiling water, and when it is soft, transfer it to cold water to prevent it from losing its color.
Squeeze thoroughly with your hands to remove excess water, then chop finely with a knife.
Blend into a paste using a blender or mortar.
③ Peel the nagaimo and grate it with a daikon radish grinder.
4. Put brown sugar and water in a small saucepan and heat over medium heat until the brown sugar has dissolved, then reduce the heat to low.
Boil until you reach your desired consistency.
5. Put the carrots, yam, and spinach in separate bowls and add the powdered shiratamako flour to make the batter.
The dough should be a little harder than an earlobe, and can be adjusted with water or flour if necessary.
⑥Once the mixture is ready, make 10g dumplings and boil them in boiling water.
The recommended time to boil the dumplings is until they start to float.
Once cooked, place in cold water to remove the slime and cool.
⑥ After draining the water, skewer the fish, place it in a bowl, and pour brown sugar syrup over it to finish.
Key points of three-colored vegetable shiratama dumplings (yam, carrot, spinach) with brown sugar syrup
Please use powdered shiratamako rice flour , otherwise it will not mix well with the vegetables and will end up clumping, which will result in failure.
As for vegetables, you can make dumplings out of pretty much anything as long as you mix in seasonal vegetables each time.
Let's try making a different kind of shiratama dango ♪
