Kim Won-bok dumplings
By VicentaLakin
Today, we continue to share the meal of the principal of the Spring Festival -- dumplings. My family has a strong demand for pickles and pork dumplings and fell in love the first night. But when you're done with the first day, change the shape and color of the repackage. It's no fun to do the same job for two days. It's a little pumpkin mud in the face. It's a little cutie, like little Yuanbao. May you have a new year's wealth, and fight for it。
Recipe Recommendations
- flour appropriate amount
- pumpkin a small piece
- qingshui appropriate amount
- meat a bowl
- kimchi appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- pepper oil few drops
- sesame oil few drops
- salt appropriate amount
- chicken essence appropriate amount
- shisanxiang a little
- green onion appropriate amount
- edible oil appropriate amount
- sweet and spicy
- cook
- an hour
- senior
Steps for Kim Won-bok dumplings
1
Pumpkin go to the seed, cut into pieces。
2
Crushed into pumpkin mud with spoons。
3
Combining pumpkin mud with flour。
4
Pumpkin mud itself contains a certain amount of moisture, with appropriate amounts of clean water added to the flour, which is slightly mixed with chopsticks。
5
Scratch it with your hands and put a lid on it for a while。
6
The Korean pickles are shredded and mixed with meat, which can be pumped with a little water in advance。
7
Add the above-mentioned onions and onions, and then burn the cooking oil to smoke on the onions。
8
Smuggle the material with chopsticks。
9
Roll the noodles up the strip。
10
Squeeze into a flat agent, round and flatten, tumble into a dumpling skin。
11
Take a dumpling, put it in the middle。
12
Squeeze the dumplings。
13
Squeeze both ends of the dumpling。
14
Cook it in a pot and make a plate。