Golden pumpkin dumplings
By VicentaLakin
Recipe Recommendations
- flour appropriate amount
- cooked pumpkin appropriate amount
- mutton appropriate amount
- cabbage appropriate amount
- cooking wine appropriate amount
- black pepper appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- ginger appropriate amount
- slightly spicy
- cook
- half an hour
- ordinary
Steps for Golden pumpkin dumplings
1
Put the steamed pumpkin into flour (flour and pumpkin increase and decrease according to the population of the household)
2
Add appropriate amount of water to knead the pumpkin noodles into a smooth dough, and set aside to wake up for a while
3
Add a little water to the mutton filling and paste it with your hands in one direction (I grind it in a household meat grinder outside, and I feel that the taste is not as delicious as the one I chop it up myself. I suggest chopping it with a knife at home), add appropriate amount of cooking wine, black pepper, salt, chicken essence, minced ginger, five-spice powder, and soy sauce, continue to stir well for later use (the amount of seasoning will be determined according to the amount of meat filling, and more black pepper powder will be added)
4
Wash and chop cabbage for later use (no need to blanch water)
5
Add cabbage to the processed mutton filling, add a little peanut oil, mix well
6
Roll the awakened noodles into long strips with a rolling pin
7
Sprinkle dry flour on the rolled noodles (to prevent the dumpling skins from sticking together), fold them, cut and mold them with the dumpling skins to create the dumpling skins
8
Put the pressed dumpling skin aside for later use
9
Take a piece of dumpling skin and wrap it in the processed mutton filling
10
Put the wrapped dumplings aside to dry
11
Put water in the pan and bring to a boil, add the dumplings and cook. Cook until the water boils again, add a little cold water, bring to a boil, and add cold water again. Repeat this three times, the dumplings float up and you can serve the pot