可以一起包餃子，不過不建議放一起。韭菜含有大量維生素和粗纖維，有辛辣的氣味，胡蘿蔔質脆味美、營養豐富，如果它倆放一起煮的時候，每個食物的“熟點”不一樣，胡蘿蔔容易煮成泥裝，而韭菜由於含有大量纖維，它倆拌成餡也不容易成團，美觀上也不好看。

用料

主料：麵粉300克、豬肉餡300克、韭菜100克、胡蘿蔔1根、

輔料：濃湯寶2盒、食鹽1/2茶匙、生抽1/2湯匙、香油1茶匙、蔥1段、姜1塊、植物油適量

胡蘿蔔韭菜餃子的做法具體操作步驟如下

1.先將麵粉加水揉成軟硬適度的麵糰餳至

2.韭菜摘洗乾淨。瀝乾水分後切成碎

3.胡蘿蔔洗淨剁成茸

4.鍋中注入植物油，下入胡蘿蔔碎小火炒軟，盛出晾涼

5.蔥、姜切碎

6.將肉餡中加入蔥、姜碎。再加入生抽、鹽、香油、鹽攪拌均勻

7.加入濃湯寶攪拌上勁

8.肉餡中，加入炒軟胡蘿蔔碎攪拌均勻

9.再加入韭菜碎。充分攪拌均勻

10.將餳好的面揉成條，切成小劑子。取一小劑子擀成中間厚邊上薄的皮

11.把餡料放在餃子皮中間

12.包成餃子

13.鍋中加入水燒開加入餃子。煮至浮起時，反覆點水兩次即可撈出食用https://iknow-pic.cdn.bcebos.com/6d81800a19d8bc3ebad5a6068f8ba61ea9d34518

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https://iknow-pic.cdn.bcebos.com/4a36acaf2edda3cca9341bec0ce93901203f922e