Pumpkin Pork Shaomai
Yesterday weekend, I wanted to steam big bags. After looking at the existing vegetable ingredients at home, I felt that pumpkin was the most suitable. I decided to make a big package of pumpkin pork vermicelli, but the filling ratio was a little sufficient, resulting in a surplus. Hehe ~ How to solve it? Suddenly, inspiration came! Try the long-lost snack again-shaomai ~ It is still very popular in our home! It's just that the stuffing this time is a bit too innovative. I look forward to its taste!
Recipe Recommendations
- pumpkin appropriate amount
- pork appropriate amount
- vermicelli appropriate amount
- flour appropriate amount
- hot water appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sweet sauce appropriate amount
- salt appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- peanut oil appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Pumpkin Pork Shaomai
1
Mix flour and hot water with a ratio of 3:1, knead well, and soak for about 20 minutes. Peel, remove seeds, and chop the pumpkin, and the more finely it is, the better the taste; chop the pork into minced meat, add accessory a to the minced meat, mix well, mix well with the minced pumpkin, and mix well.
2
Divide the dough, rub it into long strips, divide it into evenly small doses, and roll it into a dough sheet with wrinkled edges. (I forgot to take photos during the process ~)
3
Fill the filling into the cake skin, wrap it well and shape it with the help of the tiger's mouth.
4
After wrapping, prepare to put into a steamer.
5
After wrapping everything, place in the steamer. After boiling over high heat, take about 8 to 10 minutes to put in the pan.
6
Take a bite and try it, haha ~ It's a lot of stuffing!