Pork and Japanese Squash Dumplings

Name: Pork and Japanese Squash Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g Wogua; 400g pork; 200g spinach; 400g Wheat flour; 10ml oil; 3g salt; 5ml Soy sauce; 5g Sugar; 8ml Cooking Wine; 5g pepper; 10g Green onion ginger; 5ml sesame oil

by Jamie Pastoral

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

He likes to eat dumplings, and dumplings have become a frequent visitor at our table. Dumplings with various fillings are often eaten and new. This pork and Japanese squash dumplings make the best use of Japanese squash. Not only use good Japanese squash and pork to make dumpling fillings, but also use Japanese squash juice and noodles to make dumplings, which is not wasteful, and increases the toughness and nutrition of the dumplings.

Pork and Japanese Squash Dumplings

1. Peel the squash and wash off the flesh

Pork and Japanese Squash Dumplings recipe

2. Rub the Japanese squash into silk and add a little salt to kill the moisture

3. Pick and wash spinach

4. Boil the spinach in the pot and remove the water to drain

5. Squeeze the Japanese squash juice for kneading, make the dough and let stand for 20 minutes

6. Fill the pork with oil, salt, light soy sauce, dark soy sauce, sugar, cooking wine, and pepper. Stir in one direction.

7. Chopped spinach and squeezed squash are added to the stirred meat, then add salt, sesame oil, green onion and ginger and stir evenly to make dumplings.

8. The leftover dough is made into a medium-sized noodle, and it is rolled into a dumpling wrapper.

9. Add fillings on the dumpling skin, pinch the front and back pieces to make the dumpling

10. Add water to the boiling pot to boil, boil the dumplings in the pot, and then remove and enjoy

Tips:
1. Add dumpling fillings according to personal preference.
2. Japanese gourd juice and noodles not only increase the nutrition of the noodles, but also make the noodles more tenacious, with a good taste, and they will not break when cooked.
3. To boil dumplings, widen the heat of the soup.