Cooking Steps

1. 

   Step1:Spinach is juiced by a juicer. You can blanch and scald the spinach before juicing if you mind. Blanch amaranth for a while. Put it out in cold water. Squeeze it all the time with your hands. When the juice turns very red, you can filter and take the juice. See the method for taking the juice here. Peel the pumpkin and remove the flesh. Steam it in the pot. Mash it with the cooking machine.

2. 

   Step2:Then put the four colors into the container respectively. Add a little salt to each color. Then add 125g flour to each color to form a very hard four color dough. (if noodle machine is used, the proportion of liquid and flour 2-5 is appropriate. First, knead it into a ball slightly by hand. Do not knead it evenly. If hand rubbing, it is recommended to choose 1-2. Thoroughly knead. But the water content of various flour is different. We should treat it concretely. Knead it into hard dough as much as possible.)

3. 

   Step3:After kneading, the dough can be pressed directly by noodle machine. It can also be put into a bag to wake up for a while.

4. 

   Step4:First, press the green dough a little by hand. Then fold it back and forth in the first gear of noodle machine. Press the dough until the dough is very smooth. (other colors are the same as above

5. 

   Step5:Cut the four skins into the same size (don't throw away the cut part. It can be pressed into solid color). Overlap them. Brush water between each layer to facilitate bonding. Then put them into the bag and wake up for 30 minutes. Then cut off the edge.

6. 

   Step6:And then cut it with a ruler less than 0.5cm Thick strip. Cut three.

7. 

   Step7:Then press the three pieces with your hands a little flat. Brush some water on the two adjacent edges. Then press a little overlap. Stick.

8. 

   Step8:First, press the gear 1. Press again in third gear. Finally, the wonton skin was pressed into 6 gears.

9. 

   Step9:If the edge of the pressed leather is dry and cracked, the edge can be cut off.

10. 

    Step10:Finally, cut the wonton skin into rectangle or trapezoid.

11. 

    Step11:Marinated mince an hour in advance - I added soy sauce, black pepper, salt and scallion oi

12. 

    Step12:Just wrap the wonton as shown in the picture. Wonton filling should not be too big. When the bag is wrapped, it is firmly bonded with water.

13. 

    Step13:Put wonton in the wok and cook for 23 minutes.