Cooking Steps

1. 

   Step1:Cut the carrot and extract the juice. Add 100g carrot juice to 200g flour. Add 2G sal

2. 

   Step2:Stir with chopsticks into floccule

3. 

   Step3:Dough by hand. Cover with plastic wrap and let stand for 30 minute

4. 

   Step4:Wake up the good dough and rub the growth ba

5. 

   Step5:Cut into even sized preparations. About 10 grams eac

6. 

   Step6:Dip some powder in the preparation. Press fla

7. 

   Step7:Take a dose, roll it into dumpling skin, roll four pieces in tur

8. 

   Step8:Four dumpling skins are stacked as shown in the pictur

9. 

   Step9:Spread dumpling stuffing on the middle. No more. And make sure to smooth it. Leave a little on both sides without filling

10. 

    Step10:As shown in the picture, begin to fold a piece of dumpling skin in half. Pay attention. It's only in half. There's no need to knead it

11. 

    Step11:Fold the second sheet in sequenc

12. 

    Step12:Fold it all. At this time, you can press the filling in the middle a little flat

13. 

    Step13:Roll up from the beginnin

14. 

    Step14:Roll. Remember the loose roll. The roll is too tight. Be careful that the stuffing is squeezed out

15. 

    Step15:Apply some water at the interface. Pinch tightl

16. 

    Step16:A rose dumpling is finishe

17. 

    Step17:Put the rose dumplings into the pot with cold oil. I didn't take a picture when I fried them this time. This is a picture I made before

18. 

    Step18:Fry the bottom of the dumpling to golden yellow on a low heat. Pour water along the edge of the pot. The water volume is no more than the bottom of the dumpling. Cover the dumpling on a medium heat and cook until the water is dry. Add water for a second time. If it's full meat filling or thick skin or more filling, add water for another time and cook until the water is dry

19. 

    Step19:Place the asparagus in boiling water on the plate. Put the rose dumplings on it. The beautiful rose dumplings will be finished