Squash Dumplings Cooked with Chicken and Vegetable
1.
Cut the pumpkin into thin slices and steam it in a pot;
2.
After cleaning the chicken feathers several times, drain the water and set aside;
3.
Take a small bowl, pour the flour, brown sugar, and sesame seeds, and mix well; the flour can be left on. The effect of adding flour is that the brown sugar can be thickened after saccharification, and it is not easy to overflow, but the flour should not be too much, which will cause the filling to become dry and hard. !
4.
Remove the pumpkin skin from the steamed pumpkin slices, take out the pumpkin meat, and then use a spoon to press into a puree, pour a small amount of glutinous rice flour several times, and knead it into a smooth dough that does not stick to your hands;
5.
Take an appropriate amount of dough, use the palms of both hands to knead it into a ball, then use the palms of both hands to flatten it, and then use your fingers to pinch the edge of the dough slightly to form a thick and thin edge in the middle;
6.
Take an appropriate amount of brown sugar filling and put it in the center of the pie crust;
7.
Then slowly gather the crust, pinch the seal tightly, and knead it into a round ball again;
8.
After the pumpkin balls are all kneaded, pour an appropriate amount of water from the pot and boil over high heat. Gently add the balls along the side of the pot and continue to cook until they float;
9.
Add the chicken feathers, add the right amount of salt and chicken powder, stir it evenly and bring it out of the pan; it is recommended to try the taste before serving, and then serve it when you are satisfied!
Tips:
1. If you are not accustomed to the taste of boiled chicken feathers, you can stir-fry the chicken feathers first and then take it out of the pot for later use;
2. If you think the filling operation of brown sugar is troublesome, you can also directly use pumpkin balls, which are also very delicious!
3. Pumpkin can also be replaced with potatoes, purple potatoes, sweet potatoes, yams and other ingredients;
