Pumpkin Pot Stickers

Name: Pumpkin Pot Stickers
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some pumpkin; Some Flour; Some Cooked peanut oil; Some pepper; Some Chicken Essence

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Pumpkin potstickers are a traditional delicacy of the Xibe people in Xinjiang. The Xibe people like to eat pumpkins. They make them into potstickers, which is different from the traditional potstickers. The filling is vegetarian and there are few condiments, and the shape is similar to that of Xinjiang Uygur. The thin-skinned buns are similar, but the method is different. After steaming, the bottom of the potstickers is fried golden and golden. The thick pumpkin juice is left between the lips and teeth. It is smooth and not greasy, and it is soft. It's crispy and delicious.

More than 240 years ago, more than 3,000 Xibe soldiers and civilians travelled more than 10,000 kilometers, and after a year and five months of trekking, they arrived in the Yili region of Xinjiang and opened up their second hometown. Most of them now live in Xibe, Qapqal, Xinjiang. In autonomous counties, Huocheng, Gongliu counties, and Tacheng and other places, the Xibe people in Xinjiang still retain their own language, customs, and religious beliefs. Live in harmony with many ethnic groups in Xinjiang, communicate with each other, and learn from others in eating customs, forming Xinjiang's unique Xibe-style dishes.

Chinese medicine believes that pumpkin is warm in nature and sweet in taste, and enters the spleen and stomach meridians. It has the functions of nourishing the middle and nourishing qi, reducing inflammation and pain, detoxification and killing insects. It can be used for qi deficiency and fatigue, intercostal neuralgia, malaria, dysentery, opiate detoxification, ascaris, bronchial asthma, diabetes and other diseases. "

Ingredients

Pumpkin Pot Stickers

1. Ingredients: old pumpkin flour, vegetable oil, salt and pepper powder, chicken essential oil

2. Add flour and water to make a smooth dough, wrap it in a fresh-keeping bag, and wake up for more than 30 minutes

3. Peel the old pumpkin and shred it

4. Mix well with pepper chicken essential oil

5. Add salt and mix evenly when wrapping the pot stickers

6. Roll the wake-up dough into long strips and divide them into small pieces, which are larger than the dumplings

7. Roll into a wafer

8. Add pumpkin filling

9. Wrapped into a cockscomb shape, like a thin-skinned bun in Xinjiang

10. Add water to the steamer and bring to a boil, add pumpkin pot stickers

11. Steam on high heat for about 10 minutes, pick up

12. Heat the pan with cold oil, add the steamed pumpkin pot stickers, and fry on low heat until the bottom of the pumpkin pot stickers is golden brown.

Tips:
Pot stickers are bigger than dumplings

It’s best to use old pumpkins, with less moisture

Add salt when you pack it so that no nutrition is lost

To be wrapped in the shape of a Xinjiang thin-skinned bun

Don’t steam it for a long time, because it’s still fried