Pumpkin Dumplings

Name: Pumpkin Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Flour; 650g Knead noodles with cold water; piece pumpkin; 120g Row fork; Some Vegetable oil; Some ginger; Some salt

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Pai Cha is a traditional snack in Beijing. It is a kind of deep-fried noodles, thin, crispy, and very fragrant.
Because of different regions, this delicious snack is called differently. According to what I said, many places call this deep-fried noodles "Ma Ye". It is also possible that other regions call it another name. Because the fork itself contains a lot of oil, there is no need to add extra oil when making pumpkin dumplings. The oil and sesame fragrance are enough! "

Ingredients

1000g Flour
650g Knead Noodles With Cold Water
piece Pumpkin
120g Row Fork
Some Vegetable Oil
Some Ginger
Some Salt

Pumpkin Dumplings

1. Let’s take a look at this big pumpkin first. Isn’t it beautiful?

2. Let's take a look at Beijing's traditional snacks-Pai Cha

3. Reconcile the noodles first, cover the 饧 for about 30 minutes, the time for 饧 is shorter when it is hot, and the time for 饧 is longer when it is cool

4. When using the noodles, rub the appropriate amount of pumpkin into silk with a grater

5. Chop again with a knife, not too long, then add a small spoon of salt, stir well, and let stand for 5 minutes

6. Fresh ginger sliced and minced

7. Use your hands to grab the excess soup from the pumpkin shreds

8. Put the fork in a plastic bag

9. Crushed by hand

10. Pour a little oil in the wok, pour the ginger into the oil, and fry on low heat until it is browned and fragrant

11. Pour the ginger oil into the pumpkin and mix well

12. Pour the chopped fork into the pumpkin filling

13. Stir well with chopsticks

14. The dough is ready, very moisturizing

15. Roll into long strips, cut into uniform size agents, and roll out into round skins with a thicker middle and a thinner edge

16. Take appropriate amount of stuffing, pack or squeeze into dumplings according to your favorite method

17. The dumplings are done, let's cook in the pot

18. Vegetarian dumplings with thin skin and big stuffing, very fragrant

Tips:
Pumpkins are relatively tender, so salt them for a few minutes, and remove the excess soup, otherwise the soup will leak out. Do not grab the pumpkin too dry. The fork is pasta, and it can suck some soup; if there is no row Fork, you can fry some of the noodles yourself and then roll them into pieces, it will be very fragrant; if you still want to keep the nutrition, you can use pumpkin soup to make the noodles, but the pumpkin will lose its unique fragrance because of the time marinated for too long.