Winter Squash and Egg Dumplings
1.
Pour 240 grams of water into the bread bucket, pour the flour, turn on the kneading process, 3 minutes to mix into a smooth dough, cover the lid and wake up for half an hour
2.
After the eggs are beaten, add 20 grams of water and 1 gram of salt, mix well
3.
Pour the oil into the pan, add the egg mixture after it is hot, turn it over and fry the other side after it has solidified slightly
4.
When the eggs are fried as shown in the picture, they can be turned off if they are tender. Use a shovel to shovel the eggs into small pieces and let cool for later use.
5.
Peel and remove the winter squash and rub into filaments, wash the green onion and cut into small pieces, add 8 grams of salt and chop
6.
Take a part of the stuffing and put it in the cage cloth, squeeze out the water, and squeeze all the stuffing in turn
7.
Pour the winter squash filling into the egg, add five-spice powder and mix well (because there is already oil in the egg, no need to add it)
8.
Cut the dough into small pieces, press flat and roll it into thin crusts
9.
Spoon a spoonful of stuffing on the dough, pinch it in the middle, then pinch the two sides in turn, one dumpling will be wrapped, and the rest will be wrapped in turn
10.
Pour half a pot of water into the pot, put it in the boiled dumplings, shovel up the bottom and edges with a spatula to prevent adhesion, add a little water to the boil, and then boil it
11.
Put it on the plate and start eating!
Tips:
Add a little water to the egg liquid and stir-fry it to make the egg tender and smooth, and the winter squash is easy to get water. Add salt when chopping the stuffing to make the stuffing out of water, and the salt will flow out with the water. Don’t worry about the stuffing being too salty, personally feel that the salty taste is just right. , The water absorption of flour is not the same, you can add a small amount multiple times until it becomes smooth and dough
