Five Flavor Golden Veggie Steamed Dumplings
1.
Wash the pumpkin, cut into pieces, and steam.
2.
About 15 minutes after boiling, the pumpkin will come out of the pot. Peel and mash it with a spoon.
3.
Add Fuqiang powder, no need to add water, stir and evenly. If you touch your hands, you can add some cooking oil.
4.
After being alive into the dough, sit on the side for about 20 minutes. The basin should be buckled or covered with plastic wrap to prevent the surface from drying out. The stuffing can be adjusted during this time.
5.
After washing the mushrooms, add some salt to the boiling water for sterilization. Drain and chop for later use.
6.
Soak the fungus, pick it, water, drain, and chop.
7.
Peel and chop the yam.
8.
Wash the spinach, splash it with water, chop it, and dry the excess water.
9.
Heat up the wok and pour in sunflower oil or corn oil. When the oil is 80 to 90% warm, directly beat in the eggs and quickly stir into small pieces. Turn off the heat, add light soy sauce, salt, sugar, and pepper.
10.
Pour the chopped mushrooms, fungus, spinach, and yam into the pot, mix with the eggs, add sesame oil and mix well.
11.
Start making dough. Pour the good pumpkin noodles on the chopping board, add noodles and knead appropriately.
12.
Divide evenly.
13.
Roll out into a leather with a thicker middle and a thinner edge.
14.
Fill the middle with stuffing and squeeze tightly on all sides.
15.
Put cold water into the steamer and leave it empty when stacking to avoid sticking.
16.
After boiling the steamer water, steam for 8-10 minutes. After opening the lid, quickly take out the pot to prevent the bottom of the dumpling from being moistened by the water vapor that has cooled on the cloth.
17.
When it was served, the dumplings were filled with thin skins and bright colors.
18.
With a bite, the skin has a strong melon fragrance and tenacity, and the filling is refreshing and fragrant.
Tips:
1. Pumpkin, shiitake mushrooms, fungus, yam, and spinach are all good ingredients with high nutritional value, deliciousness and health preservation. Regarding their efficacy and value, needless to say, Baidu.
2. The proportion of pumpkin should be greater than the ratio of rich and strong powder. Do not add water when making the noodles, so that the complexion will be bright and fragrant. Eggs, shiitake mushrooms, fungus, yam, spinach (the amount dried after being blanched) is an equal ratio of 1:1:1:1:1.
3. Yam is a very important material. It not only tastes crispy, but also has a sticky effect, making the vegetarian stuffing loose but not loose. There are some tips for eating yam: yam should be soaked in salt water immediately after slicing to prevent oxidation and blackening; when fresh yam is cut, there will be mucus, which is easy to slip and hurt your hands. You can wash it with water and a little vinegar first. Reduce mucus. Some people may be allergic to mucus and can use plastic gloves.
4. Put the wrapped dumplings on the cloth when cold water is needed. Don't wait until the steam rises before putting them into the pot. Don't steam them for too long after the water is boiled. The plain fillings are easy to cook, and the skins are well cooked, and the fillings will be cooked.
