Golden Yuanbao steamed dumplings

Steamed golden ingot dumplings, use steamed pumpkin paste to mix dough to make golden ingot skin. The filling is made of carrot. One is to use the homophonic "Cai" of "dish" and the "You" of the meat filling, that is, meat dish-Youcai. The other is to use tofu to represent silver, and the carrot to represent gold. The shape of ingot has the same sound and meaning. As a New Year dish, it is a pretty good choice.

Recipe Recommendations

pumpkin appropriate amount
flour appropriate amount
meat appropriate amount
tofu appropriate amount
carrots appropriate amount
onion appropriate amount
Jiang appropriate amount
soybean paste appropriate amount
coriander appropriate amount
cooking wine appropriate amount

salty and fresh
steamed
half an hour
ordinary

Steps for Golden Yuanbao steamed dumplings

Peel and slice the pumpkin and steam it.

Mix dough hot and warm, and wake for more than ten minutes.

Cut carrot, onion and ginger into powder.

Cut the tofu into slices and fry it until done.

Cut into fine powder.

Put the oil in the pan and heat it up, add the meat filling and stir-fry until half-cooked, and add the soybean paste.

Add shredded carrots and stir fry until the meat filling is white and the vegetables are soft.

Pour into a basin, add cooking wine, chicken essence, and minced coriander and mix well.

Cut the dough into small ingredients and roll it into thick dough in the middle and thin dough on both sides.

Add the filling, close both sides, and bend the ends toward the middle.

Close the middle part and compress it.

After wrapping, put on the pan, steam for ten minutes, turn off the heat for two minutes and open the lid.