Pumpkin, Egg and Shrimp Dumplings
1.
Peel the pumpkin, remove the seeds, rub it into filaments with a wiper, sprinkle in a little salt and mix well, kill the water for 5 minutes
2.
Squeeze away the water slightly with your hands, chop it with a knife, mix with shallot oil and set aside (this will prevent the pumpkin filling from watering again)
3.
Chopped soaked fungus
4.
Add salt and white pepper to the eggs and beat them thoroughly
5.
Add oil to the wok and heat it up, pour in the egg mixture and fry into egg pieces
6.
Pour in the rinsed dried shrimps and fry them and turn off the heat
7.
Add minced egg, chopped fungus, five-spice powder, white pepper, and scallion oil to the minced pumpkin to form a filling
8.
Slightly thin the four sides of the dumpling skin you bought
9.
Fill in the right amount of stuffing
10.
First squeeze the sides of the dumplings (spread a little water around the skins of the dumplings to make the sides of the dumplings stick more firmly)
11.
The left index finger and thumb clamp the dumpling skin on the left and the right index finger and thumb clamp the dumpling skin on the right. Work together to squeeze and pinch the dumpling slightly in the middle (similar to the New Year's hand and say: Congratulations), a beautiful dumpling is ready.
12.
Add water to a boil in a pot, add the dumplings and cook and eat
Tips:
1: Don't squeeze the pumpkin too dry, so that it will be tender.
2: Mix the chopped pumpkin with scallion oil to prevent the pumpkin from coming out of soup again.
3: Don't add salt when mixing stuffing, so as not to be too salty.
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