Jin Yuanbao
By RhettWalsh
It's not surprising that southerners love to eat pasta, I am such a person. My mother didn't teach me how to do it, I didn't do it at home, and I didn't even have experience. I was self-taught! The technology is much better now than when it was first started, although it still needs to be improved. This packaging method is the first time I have done it.
Recipe Recommendations
- pumpkin appropriate amount
- cabbage appropriate amount
- pork belly appropriate amount
- carrots appropriate amount
- flour appropriate amount
- garlic appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and sweet
- steamed
- an hour
- ordinary
Steps for Jin Yuanbao
1
Pumpkin noodle dumpling skin: pumpkin, flour.
2
Dumpling stuffing: pork belly, cabbage, carrot, garlic (the onions on the picture were later replaced with garlic) salt, chicken essence.
3
Dumpling skins: 1. Peel and cut the pumpkin into slices.
4
Steamed...
5
Ground into mud...
6
Add flour...
7
Knead into a ball for a few minutes.
8
Divide into small doses.
9
Roll it into round thin slices.
10
Stuffing method: Rub carrot with thin threads.
11
Chop up cabbage.
12
Cut the pork belly into large pieces and stir into meat paste with a cooking machine.
13
Chop the garlic into minced pieces, add appropriate amount of oil, and stir-fry in the pan to create the aroma.
14
Add the above ingredients together, add appropriate amount of water, add salt and chicken essence, stir well, and let stand for a few minutes. Pour in the oil in the minced garlic on top, which tastes better. Add some water to boil it out, otherwise it will be too dry.
15
The materials are ready and we are ready to pack! Some of the dumpling skins used today are homemade pumpkin noodle dumpling skins, and some are ordinary white flour dumpling skins bought in the supermarket yesterday. Baking method: Take a dumpling skin.
16
Put in a proper amount of stuffing in the middle, dip it in water with chopsticks, and draw half a circle around the edge of the dumpling skin.(The dumpling skin you bought is not sticky, and it will stick tightly when dipped in water. You don't need to dip it in water for the dumpling skin you make now).
17
Align the edges and wrap them in a half-moon shape.
18
Then pull the straight line together, dip it with water and press it tightly, and slightly recess it in the middle to form an ingot shape.
19
Pour the dumplings into the pan and steam them! I like to steam it because the technology is not good enough and I am afraid that it will break apart if it is not strong enough. The color looks better after steaming.
20
The dipping sauce is steamed fish soy sauce with sesame oil. It is very fragrant!