Steamed Dumplings with Horn Melon, Egg and Vermicelli
1.
Pour 600 grams of flour into the kneading bucket, and blanch the noodles with boiling water.
2.
Heat up the cooking oil in the pan, fry the eggs and stir-fry them, then take them out for later use. Cut the horned melon, take out the seeds inside with a spoon, crush them with chaizi, add a little salt to kill the moisture for later use.
3.
The vermicelli should be soaked in water in advance, and chopped for later use. Squeeze the horned melon to dry the water, the grass and the shrimp, pour the egg vermicelli into the basin, add a small amount of salt, five-spice powder, minced ginger, and chicken essence to adjust the filling.
4.
Knead the mixed noodles into long strips and cut them into two dumpling-sized squeezers and roll them into skins.
5.
To make dumplings, dumplings in this shape are not good every time.
6.
Put the wrapped dumplings in a pot and steam for about 15 minutes. Turn off the heat. After 5 minutes of stuffiness, turn on the fire again, and steam for 2 minutes to start the pot.
7.
When the dumplings are steamed, they are perfect with a bowl of cucumber and ham soup.
Tips:
Longkou vermicelli should be soaked in water in advance, instead of boiled in boiling water, directly chopped.
If you don’t have grass shrimps at home, add some sea rice to blanch noodles and steam dumplings. You must use boiling water and noodles.