Malantou Pork Pumpkin Dumplings

Name: Malantou Pork Pumpkin Dumplings
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: Some Shimizu; 120g Pumpkin puree; 300g Malantou; 300g Pork filling; 330g Dumpling flour; a little Green onion ginger; a little Chicken noodles; Some Cooking Wine; 2 tsp salt; 1 tablespoon Cooking oil

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

The Qixi Festival is a traditional Chinese Valentine's Day. It originated from the beautiful legend of the Cowherd and the Weaver Girl. It is a very romantic festival. But for our age, there is no longer the anticipation and hypocrisy that we had when we were young. It is more about caring and taking care of each other in real life, and we should also respond to the old saying: few couples, old companions~~ ~
Recently, due to our poor health and unable to work hard, cooking and cooking and housework have all fallen on the little old man; watching him busy all day, although very sad. My sister did not know where to get a pack of wild horse heads. Knowing that my family also likes to eat, she divided half of them to me. This good dish should not be wasted; how to say, we have to show it well and use it to make a difference. Good food, come to treat the hard-working little old man~~~

Malantou Pork Pumpkin Dumplings

1. Prepare the ingredients, steam the pumpkin in advance and press it into pumpkin puree for later use

2. Pour the pumpkin puree into the flour and add some water

3. After kneading to form a dough, cover and hair for about 30-40 minutes

4. Now let’s prepare the filling: Soak the picked Malan head in clean water for 10 minutes and then wash it; boil water in a pot, add a little salt and cooking oil, then pour the washed Malan head, blanch it to change the color, and remove it. Out

5. Squeeze the water and put it on the chopping board, cut a few knives at will, and put it in a blender to mince

6. After the foreleg meat is cleaned, it is put into a mixer and minced into a puree; actually it is used to stir the meat filling between the soaking Malan head.

7. Put the minced pork filling and Malan to a large bowl, add salt, cooking wine, chicken powder and cooking oil and other seasonings, stir in one direction and set aside; if you like heavy color, you can add some light soy sauce

8. Sprinkle some dry powder on the mat, take out the good dough, knead a few more times after the air is exhausted until it is smooth

9. Cut in half into two, roll one of them into a strip, and cover the other and set aside for later use

10. After cutting into uniform size, use a rolling pin to roll into a thicker round piece in the middle of the surrounding sheet

11. Put in the right amount of Malantou pork filling and wrap it into dumplings that you like yourself

12. After the dumplings are wrapped together, they can be cooked

13. Boil the water in the pot, sprinkle a little salt and stir evenly, put in the dumplings, use a colander to turn around to prevent sticking together

14. Cover high heat, stir in cold water after boiling, then open the lid and cook

15. After 3 times of cold water stimulation, when all the dumplings float up, the dumplings are fully cooked on the surface. Remove and serve.

Tips:
1. Because the pumpkin puree is added, when mixing the noodles, add the amount of water in several times.
2. It doesn’t matter if the freshly kneaded dough is a bit harder, it will become softer and wetter after the hair, and it is just right to sprinkle some dry powder and roll the skin.
3. Malantou belongs to wild vegetables. Soak it for a while before eating, and then clean it to remove the residual impurities on the surface of the vegetables.
4. Malan head blanched and blanched can remove the astringent taste of wild vegetables, and taste better when eaten; wild vegetables have purple roots, so the color will become darker after blanching, but the taste is still the same as fresh and delicious