Gold and Silver Ingot Dumplings

Name: Gold and Silver Ingot Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Cooked pumpkin (yellow dough); 200g Flour (yellow dough); 150g Flour (white dough); 65g Shimizu (white dough); 200g Pork filling; 120g Chives; 60g Fresh shiitake mushrooms; 60g Soaked black fungus; 90g Water chestnuts; Some Soy sauce; Some salt; Some Cooking Wine; Some Chicken Essence; 1 tsp sesame oil; 1 tsp black pepper powder; Some ginger

by Ah Da^.^

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I used to think it was very convenient to eat dumplings at home, because the dumpling skins were purchased as finished products, and the meat fillings were also bought at the butcher’s stall and mixed directly, so there was only one thing left when I went home, that is, the buns. But I still like mixing noodles, rolling the skins, mixing stuffing, and making them by myself. I think it will be more fulfilling, and the skins I rolled by myself will be more delicious. Of course, it will take longer, so if you have enough time, make it. Children will enjoy a beautiful dumpling feast!

Gold and Silver Ingot Dumplings

1. Cut all the shiitake mushrooms and black fungus in the auxiliary ingredients into small cubes, and cut the water chestnuts into small cubes

2. Add the pork filling, and finally add the leeks and all the seasonings, mix well and set aside

3. Pumpkin cut into thin pieces

4. Put it in the steamer and steam for about 20 minutes

5. Let the steamed pumpkin puree cool and pour it into the flour

6. Mix into a smooth dough, and the white dough part is made directly with water and noodles

7. All materials are ready, ready to be rolled into a leather bag

8. First make the yellow dough, roll the dough into long strips

9. Divide evenly into small portions

10. Round it up a bit more and roll it into a round skin

11. Put meat in the middle

12. Fold in half into a semicircle

13. Pinch both ends, close to the middle and pinch it tightly.

14. The white dough is good too

15. After the water is boiled, put a small spoonful of oil and a little salt in it, then add the dumplings and cook until they float!

Tips:
1. Use cooked pumpkin puree to mix the noodles. Choose the old pumpkin for the pumpkin.
2. The ratio of pumpkin puree to flour is basically 1:2. Of course, the amount of flour should be adjusted according to the moisture content of the pumpkin.

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Gold and Silver Ingot Dumplings

Ingredients

Gold and Silver Ingot Dumplings

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