Golden Needle Pumpkin and Pork Dumplings

Name: Golden Needle Pumpkin and Pork Dumplings
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 1300g dumpling skin; 1200g pork; 200g Enoki mushroom; 1 piece Tender pumpkin; 50g Dried shrimp; 2 egg; 120g Peanut oil; 4 tablespoons salt; 4 tablespoons Soy sauce; 4 tablespoons Cooking Wine; 1g Thirteen incense

by Heart moves

4.6 (1)

Favorite

12

Difficulty

Easy

Time

5m

Serving

2

My mother-in-law knows that I love pumpkins and brought three more to me yesterday. The pumpkins grown at home are more beautiful in color and taste better. Uncut old pumpkins can be kept for a long time without going bad, but tender pumpkins won’t work. They won’t taste good if they are picked off for two or three days without eating. My mother-in-law brought a lot of vegetables, and I couldn't finish it for a while, so I just made another dumpling with tender pumpkin filling. I have done it a few times before, and everyone likes to eat it. I’m not good at making noodles. I always buy dumpling wrappers to make dumplings. If I want to make dumpling wrappers with my own noodles, I can’t finish it in a day, haha! So today let’s talk about dumpling filling!

Golden Needle Pumpkin and Pork Dumplings

1. Prepare the ingredients first.

2. Cut off both ends of the tender pumpkin, wash and shredded, sprinkle with two tablespoons of salt, mix well, and marinate for ten minutes. The pumpkin is very tender. You don't need to peel it. Just throw away the pumpkin flesh to avoid hurting your hands when smashing.

3. Squeeze the tender pumpkin shreds and chop them. Don't pour out all the water that you squeezed out, save a small bowl, and pour a small amount into the meat filling several times. The dumpling filling soup will be more and more delicious.

4. Cut off the roots of the enoki mushrooms, tear them apart, wash them, squeeze out the water, and chop them.

5. Rinse the shrimp skins and squeeze out the water.

6. Peel the pork, wash and cut into large pieces, beat into minced meat with a meat grinder, or chop into minced meat with a knife, and then beat two eggs into the minced meat and beat evenly.

7. Add salt, light soy sauce, cooking wine, thirteen incense, and beat evenly. If you like dumpling stuffing with more juicy soup, you can pour the pumpkin water you just squeezed into the minced meat several times. If it is too troublesome, you can ignore it.

8. Pour the minced meat into a larger container, add the tender pumpkin, enoki mushroom, and shrimp skin, and beat evenly, then pour in peanut oil and beat evenly, and the meat filling is done. The pork I used today is lean and put more oil, so let’s add it depending on the situation!

9. Take a dumpling wrapper, dip a little water on the edge, add a spoonful of meat filling, and shape it into a dumpling shape.

10. Put the finished dumplings in the refrigerator for two or three hours, put them in a fresh-keeping bag, and keep them frozen.

11. Boil the pot with boiling water, put the dumplings, shake the pot, don't let the dumplings stick together, pour in water twice after boiling, and serve after cooking.