Name: Steamed Dumplings with Tender Pumpkin
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; 120g water; Some Tender pumpkin; 200g Fresh meat; Some shallot; Some ginger; Some Soy sauce; Some Dumpling Seasoning; Some salt; Some Vinegar; Some Chili oil

Steamed Dumplings with Tender Pumpkin

1. Raw material map

2. Put the flour into a basin and stir while adding water to form a snowflake shape.

3. Mix into a smooth dough and add plastic wrap on top.

4. Finely chop ginger and green onions, add water and set aside.

5. Peel the tender squash and use a plane to smash into vegetable pieces.

6. Add an appropriate amount of salt to marinate.

7. Separate fresh meat from fat and lean.

8. Lean meat is chopped into mud, fat meat is chopped into pellets.

9. Mix together.

10. Add the right amount of salt.

11. Add light soy sauce, it's best to add cooking wine. I don’t have it at home, so I don’t need it.

12. Add green onion and ginger water

13. Stir the minced meat in one direction until the water-free seasoning.

14. Squeeze the pumpkin shreds to remove moisture.

15. Add the minced meat.

16. Stir in one direction until the meat is firm.

17. Take out the good noodles and knead them smoothly.

18. Divide into small doses

19. Roll them into pieces one by one.

20. Because it was done relatively little, it was all rolled out.

21. Take the dumpling wrapper, put the filling, and pinch it from one end.

22. Mi Ma is in the groping stage, and she is not very good at buying.

23. Made dumplings

24. A total of 18 dumplings were made with 250 grams of flour.

25. Add water to a boil in the steamer, and brush the oil on the basket.

26. Put the dumplings on and steam for ten minutes.

27. When it comes out of the pot, mix a saucer of juice as you like, and start eating. I use vinegar, light soy sauce, and chili oil.

Tips:
To make steamed dumplings, use boiling water to blanch the noodles, and the steamed dumplings are softer.

When making stuffing with this juicy vegetable, marinate it in advance, it is necessary to drain the water, otherwise there will be too much water in the stuffing. Usually the water squeezed out of the vegetables is used to make the noodles. Today's noodles are improved and the vegetable juice is useless.