Five-flavor golden vegetable steamed dumplings

1

Wash the pumpkin and cut it into slices and steam it.

2

About 15 minutes after boiling, the pumpkin is cooked and taken out of the pan. Peel the skin and mash with a spoon.

3

Add Fuqiang powder without adding water and stir well. If you touch your hands, you can add some cooking oil appropriately.

4

After dough is formed, let it soak aside for about 20 minutes. The basin should be fastened with the lid or covered with plastic wrap to prevent the surface from drying out. You can mix the stuffing during this time.

5

Wash the mushrooms and fly them into water. Add some salt to boiling water to sterilize them. Drain and chop.

6

Soak the fungus, pick it cleanly, fly it in water, drain it, and chop it.

7

Peel and chop the yam.

8

Wash the spinach, sprinkle it with water, chop it up, and squeeze dry the excess water.

9

Heat the wok and pour in sunflower seed oil or corn oil. When the oil temperature is 80% or 80%, add the eggs directly, and stir quickly into small pieces. Turn off the heat and add soy sauce, salt, sugar, and pepper.

10

Pour the chopped mushrooms, fungus, spinach, and yam into the pan, mix with the eggs, add sesame oil, and mix well.

11

Start making dough. Pour the boiled pumpkin noodles on the chopping board, add appropriate portions of flour and knead.

12

Divide evenly.

13

Roll it into leather with a slightly thicker middle and slightly thinner edges.

14

Fill the middle with filling and pinch tightly on all sides.

15

Pour cold water into the steamer and leave it empty properly when stacking to avoid adhesion.

16

Bring the steamer water to a boil and steam for 8-10 minutes. Remove the lid and quickly remove the pan to prevent the bottom of the dumplings from getting moist by the cooled water vapor on the drawer cloth.

17

It's served, with thin dumpling skins and large fillings and bright colors.

18

Take a bite, and the skin will have a strong melon-aroma and tenacity, and the filling will be comfortable and fragrant.

1. Pumpkin, mushrooms, fungus, yam, and spinach are all good ingredients with high nutritional value, delicious and healthy. There is no need to say much about their efficacy and value, let's go through Baidu. 2. It is best to have a ratio greater than the rich and strong powder. Do not add water when mixing the dough, so that the dough will be bright in color and fragrant in taste. Eggs, mushrooms, fungus, yam, and spinach (the amount dried after blanching with water) are in the equal ratio of 1:1:1:1:1. 3. Yam is a very key material. It not only tastes crispy, but also plays a sticky role, making the vegetarian filling loose and not loose. There are some tips for eating yams: yams need to be soaked in salt water immediately after being sliced to prevent oxidation and blackening; fresh yams will have mucus when cut, which can easily slip and stab wounds. You can wash them with clear water and a little vinegar first, which can reduce mucus. Some people may be allergic to mucus and can use plastic gloves. 4. When the wrapped dumplings need cold water, place them on the drawer cloth. Don't wait until the steam rises before putting them into the pot. Don't steam for too long after the water boils. The vegetarian filling is easy to cook. When the skin is ripe, the filling will be cooked.