Golden Dumplings
1.
Cut the pumpkin into thin slices and steam it in a pot.
2.
Add 550 grams of wheat flour to 240 pumpkin puree and knead it into a smooth dough in the bread machine. The dumpling filling was just in time while kneading the noodles.
3.
Wash baby vegetables.
4.
Boil it in a pot.
5.
Wash the hind legs and chop into minced meat.
6.
Add salt, cooking wine, shallots, and ginger to the chopped minced meat and mix well.
7.
Chop baby cabbage into the bottom, don't squeeze the water.
8.
Put the finely chopped baby cabbage into the minced meat and stir well.
9.
The dumpling filling is ready.
10.
Wrap the kneaded dough with plastic wrap and let it rest for more than half an hour.
11.
Roll out the dough after resting for half an hour, and try to roll out the same thickness as possible.
12.
Use a dumpling mold to press out the dumpling wrapper.
13.
This is the dumpling skin pressed out with a dumpling mold.
14.
Take dumpling wrappers and wrap them with minced meat.
15.
Wrap the dumplings as shown in the picture.
16.
After all the dumplings are wrapped, start to put the dumplings. After the water is boiled, put the dumplings. After the pot, order cold water twice, and wait for the dumplings to fully float and bulge. It is especially delicious with chili sauce.
Tips:
When boiling dumplings, tap cold water twice after boiling, and wait until the dumplings are fully floated and swollen. Unfinished dumplings are put into the refrigerator to freeze. Add flour to the pumpkin puree as appropriate. The moisture content of each pumpkin is different.
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