Everyone has grown up to love dumplings. And from culinary blogger Margarita Sagirova she learned how to prepare colorful relishes so that children will enjoy the stench. And you can also make them brown without adding chemicals, write WomanEL.
In the words of the cook, you can prepare the dough with various vegetable juices, herbs and spices, or pickle carrots, red cabbage, beet and fresh spinach.< /p> 
To save an hour and save the nervous system, I make dumplings using another dumpling maker. You can earn money in a way that suits you. Such dumplings miraculously retain their power when frozen, do not crack, do not boil (boiling time after boiling). And most importantly – to give joy to those who don’t want to, – Margarita shared.
Ingredients:
• 60 ml juice;
• 1/2 egg;
• crushed salt;
• 1 tsp. rosemary oil;
• 150 g of beard.
For minced meat:
• 1 kg of meat (the most delicious is turkey fillet);< /p>
• two cibulins;
• salt, pepper with relish;
• 3-4 tbsp. l. water.
For colored dumpling dough we have 60 ml of everything – carrot juice, red cabbage juice, spinach (steam and process in a processor) and beet juice.
Keep the dough until smooth and leave for about 20-30 minutes. Beat the minced meat well and allow it to ripen in the refrigerator for at least 1 year. Roll out thin sheets of dough, make a stack of mugs and seal the dumplings.
Previously, we learned how to prepare a summer dessert from Olga Ryabenko.