Pumpkin Dumplings
1.
Let's take a look at the beautiful big pumpkin first
2.
Let's take a look at Beijing's traditional snacks-row fork
3.
Make up the noodles first, put the lid on for about 30 minutes
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.
Let's have a bowl
19.
Thin-skinned stuffing
Tips:
Pumpkins are relatively tender, so salt them for a few minutes to pick up the excess soup, otherwise the soup will leak out. Don’t grab the pumpkin too dry. The fork is pasta, and it can suck some of the soup. Fork, you can fry some noodles yourself and then roll them up, it's also very fragrant.
