1. Flour + pumpkin puree + a little salt (1% of flour), knead into a smooth dough, relax for more than half an hour.
2. Prepare the filling when the noodles are loosening. Wash the pork and chop the minced meat, marinate the cooking wine, pepper, scallion and ginger for a while. Wash the dried radish and cowpea, and cut into small cubes.
3. Add the dried radish, cowpea, and minced meat to the blended oil, oyster sauce, and salt sesame oil, and stir-fry them half-cooked, then mix them together and stir-fry for a few minutes. Pick up the pot and put it in a bowl.
4. The loosened dough is divided into 10g dumpling wrappers. (In the process of rolling the dumpling dough, you can dip a little flour on the surface, because the dough with pumpkin puree is very sticky)
5. Put an appropriate amount of filling in the middle of the dumpling wrapper
6. Fold the dumpling wrapper in half, knead it in the middle, and pleate the two sides separately to form.
7. Cover the steamer with a basket cloth, put the dumplings, boil boiling water in the pot, and steam for 15 minutes. (The picture is already steamed)
8. If you want to boil, put an appropriate amount of water in the pot and boil. After the water boils, pour the dumplings. After the dumplings come to the surface, pour a bowl of cold water, cover the pot, boil again, pour a small bowl of cold water, and pour a total of three small bowls of cold water. After the dumplings swell, turn off the heat and cook.
Tips:Because there are more dumplings, half of them are boiled and half are steamed. The facts tell me that steamed is more beautiful than boiled ^_^ Steamed is delicious when it is hot, but not delicious when it is cold.
