How to make pumpkin egg dumplings, how to make pumpkin egg dumplings

Pumpkin egg dumplings.

Ingredients: small pumpkin, 3 eggs, a handful of dried fungus, thirteen spices, salt, flour, water, vegetable oil, ginger.

1. Mix the noodles, first reconcile the noodles and wake up, and do not delay doing other things.

2. Peel and scrape the pumpkin, put it in a basin, add a spoonful of salt, stir well, and marinate for 10 minutes.

The purpose is to get the water out of the pumpkin.

3. Scrambled eggs for later use, then soak the dried fungus in advance, and chop it for later use.

4. Cut a little minced ginger and set aside.

5. When the water in the pumpkin is almost out, take out the pumpkin, squeeze it with your hands, and squeeze out the water. Then mix the eggs with the pumpkin shreds and fungus, add thirteen spices, vegetable oil, and salt, and stir well.

I don't recommend using sesame oil, the smell of sesame oil is too big, and it is easy to cover up the original fragrance of the material, so it is best not to use it, if you have this habit, it doesn't matter if you use it.

6. After stirring well, we can take out the noodles that we have woken up and start to wrap dumplings.

Friends who don't know how to wrap don't have to be discouraged, you can use such a dumpling tool, not only wrapped out strong but also very beautiful, as long as the filling is put on, gently fold and press, a good-looking dumpling will be formed.

There are several in one package, which can be used at the same time, which is convenient and fast, and is a very easy to use dumpling tool. For our friends who are not lucky, it is a blessing.

7. After wrapping the dumplings, you can cook them in the pot, because we are basically vegetarian, so they will be better cooked, and you don't need to cook them hard, and it is easy to cook the dumplings.

The dumplings that were cooked at the end were so delicious that our family loved eating them when used with vinegar and sesame oil dipping sauces! Friends, have you learned?

Pumpkin Brigade laughs at the preparation of egg dumplings.

Ingredients: 300g flour, 300g pumpkin shreds, a handful of shrimp skin, 3 eggs, appropriate amount of sesame seeds, appropriate amount of sesame oil, appropriate amount of olive oil, appropriate amount of salt, 2g of chicken essence

1. Put an egg and an appropriate amount of water in the flour, mix into a dough, and let it ferment for 30 minutes.

2. Then dig up the pumpkin shreds with an appropriate amount of salt, dry the water, and put them aside for later use.

3. Next, put the eggs in and stir-fry until they are cooked and put out.

4. Put the eggs, shrimp skin, sesame seeds, fragrant split oil, olive oil, salt and chicken essence into the pumpkin shreds and mix well.

5. After the filling is done, the dough is also fermented at this time, and the dumplings are started.

6. Boil water in a pot, add dumplings, and cook for 8-10 minutes before serving.

Ingredients: minced meat, flour, pumpkin.

Condiments: oil, salt, soy sauce, ginger, green onion, monosodium glutamate, sesame oil.

Method: 1. Mix the dough, and put it in the basin and let it rise for 30 minutes;

2. Rub the pumpkin into the minced meat, add salt, monosodium glutamate, sesame oil, minced green onion and minced ginger and stir until well combined;

3. Make dumplings, make the dough into small dough cakes, put in the filling, and knead them together;

4. After the water is boiled, put in the wrapped dumplings, cook until the dumplings float out, add cold water, and repeat twice to remove and eat.

The preparation of pumpkin egg dumplings is as follows:

Ingredients: pumpkin, egg, flour, oil, salt, green onion, ginger, chicken essence.

1. Mix the flour into a dough with moderate hardness and softness.

2. Rub the prepared pumpkin into shreds with a rubber.

3. Scrambled the eggs and set aside.

4. Chop the pumpkin shreds with a knife and add a little salt and water.

5. Prepare the green onion and ginger and cut it well.

6. Pinch off the pumpkin by hand, remove the excess water and eggs, and put the chopped green onion and ginger into a basin and stir.

7. Roll out the dough into a dough.

8. Add the mixed dumpling filling and wrap the dumplings.

9. Put water in the pot, bring to a boil and put the dumplings into the pot.

10. Add some water after boiling, and cook it after boiling.

11. Remove the dumplings and finish.

Pumpkin egg dumplings do this:

Method: 1. Stir the minced pork with light soy sauce, rice wine, an egg, less salt, chopped green onion and ginger in one direction, and shave the pumpkin into shreds I cut the shreds myself.

2. Pour it into the mixed minced meat, add a little salt and drop a little sesame oil, mix well 3, the dumpling skin is a little thick, roll out a little thin with a rolling pin and wrap it into dumplings 4, boil dumplings: make water in a pot, add a little salt (so that the boiled dumplings are not easy to break), add cold water after the water rolls into the dumplings, so that you can take out the dumplings 5 and then prepare the seasoning vinegar dish: take a small bowl and add vinegar and light soy sauce, vinegar, sesame oil, and then scoop a spoonful of chili oil boiled when making saliva chicken and mix it together.

Tips: The pumpkin itself is sweet, and the meat filling should not be sweetened.

Is it egg pumpkin noodles, or pumpkin egg filling?

1 flour + pumpkin puree + a pinch of salt (1 of flour), knead into a smooth dough and relax for more than half an hour.

2. Prepare the filling while the noodles are relaxing. After washing and chopping the pork, marinate the cooking wine, pepper, green onion and ginger for a while. Wash the dried radish and cowpeas and cut into small cubes.

3. Add the blended oil, oyster sauce and salt sesame oil to the dried radish, cowpeas, and minced meat, and then stir-fry together for a few minutes. Remove from heat and set aside.

4. Loosen the dough and roll it out into a 10g dumpling wrapper. (In the process of rolling the dumpling dough, you can dip a little flour on the surface to roll the dough, because the dough with pumpkin puree is very sticky).

5Put an appropriate amount of filling in the middle of the dumpling wrapper.

6. Fold the dumpling skin in half, knead it in the middle, and then fold it on both sides respectively to form it.

7. Spread the basket cloth on the steaming drawer, put in the dumplings, boil water in the pot, and steam for 15 minutes.

8If you want to boil, put an appropriate amount of water in a pot and bring to a boil. After the water boils, put it into the dumplings, and after the dumplings float up, pour a bowl of cold water, cover the pot, boil again, and then pour a small bowl of cold water, a total of three small bowls of cold water. After the dumplings are swollen, turn off the heat and remove from the pan.

2.Cut the pumpkin into slightly thicker slices with a knife and steam in a pan under cold water for 10 minutes.

3.Add flour to the pumpkin and form into a dough. Wrap in plastic wrap and let rise at room temperature for about 30 minutes.

4.Preparation of the filling: soak the baked bran in cold water for 2 hours, rinse and blanch, and chop and set aside.

5.Scrambled eggs and minced and set aside.

6.Peel the carrots, wash and blanch them, and finely chop them and set aside.

7.Blanch the mushrooms, chop them and set aside.

8.Wash the balls of lettuce and blanch and finely chop and set aside.

9.Put the roasted bran, lettuce, eggs, shiitake mushrooms, and carrots into a pot, add salt, chicken essence, pepper, ginger foam, green onion foam, salad oil, and sesame oil and mix well to make a dumpling filling.

10.Knead the awakened dough into long strips, make small doses, and roll out the dumpling wrappers with a rolling pin.

11.Wrap the filling in dumpling wrappers and make them into the shape of ingots.

Preparation of pumpkin vegetarian dumplings.

Recently, I fell in love with eating pumpkin, so it's better to have a plate of dumplings, it's easier to eat alone.

Ingredients: Cooking steps:

1.Wash the pumpkin, peel it, cut it into cubes and rub it into shreds.

2.Cut the pumpkin shreds with a knife a few more times, more broken, and then put them on the cotton cloth to squeeze out the water, otherwise there will be a lot of water out of the filling, and the squeezed water should not be thrown away, and the noodles will be used. Squeeze the pumpkin and set aside.

3.Squeeze out the pumpkin juice and noodles, add flour according to the amount of water, stir, generally into a flocculent and good dough will be harder, if you want to be soft, you can add some water. After the dough is reconciled, it will rise and set aside. The ratio of water to noodles is about 1:2, and if you don't handle it well, you can use a scale.

4.Finely chop the shallots, add them to the bowl with the pumpkin, add the peppercorn noodles, peanut oil.

Mix thoroughly, then add an appropriate amount of salt. The well-mixed stuffing forgot to shoot ** 5Divide the dough into several long strips, roll round, then cut into agents and press.

6.After rolling out the skin, you can open the bag, put more filling, put it and press it, you can't eat it if the filling is less.

7.Wrap up and prepare for panning.

8.After the water boils, sprinkle some salt or put in a piece of green onion, so it won't stick, I prefer to put salt, and the dumpling soup will taste better later. Because it is a vegetarian filling, the basic dumplings are cooked when the noodles are cooked, and after boiling, they will be stuffed for a while, and the lid will be cooked after opening the lid.

9.Out of the pot, with dumpling vinegar you can start.

I used a small pumpkin.

The green-skinned ones and the yellow-skinned ones are sweeter.

Pumpkin likes peppercorn noodles and chopped green onions, so you can put more in moderation.

Pork filling, sauerkraut, flour, pumpkin, green onion, ginger, garlic, cooking wine, five-spice powder, soy sauce, Sichuan pepper oil, salt, peanut oil.

1. First of all, the production of pickled sauerkraut in advance, wash and shred the Chinese cabbage, sprinkle salt and marinate for about 5 hours, take it out and put it in a canned bottle, do not need to dry the water, put it in a cool place, and the sauerkraut will be pickled in 0 days;

2. Then steam the pumpkin, puree it with a food processor (add water), add it to the dumpling powder (high gluten powder), cover it into a dough and wake up for 30 minutes, add cooking wine to the pork filling, five-spice powder, minced green onion, minced ginger, soy sauce, salt, pepper oil, peanut oil, stir clockwise, marinate for 30 minutes to taste;

3. Finally, the pickled sauerkraut is cooled 3-4 times, chopped and mixed into the meat filling, rolled out the dough and wraps the dumplings, put the dumplings in the water after boiling, and need to point cold water 3-4 times after boiling, press the dumplings with your hand and the belly immediately puffs up, and the dumplings are cooked.

1. The taste of old pumpkin and young pumpkin is a little different, depending on personal preference;

2. If you don't have sauerkraut and don't have time to make it, you can buy some.

Dumplings with revealing fillings? Uncle teaches you Sixi steamed dumplings, the taste is strong, the aroma is tangy, and the family likes it.

What to drink for breakfast? Uncle teaches you pumpkin rice cereal, which is smooth and delicious, nutritious and healthy, in just 2 steps!

The main ingredient is unknown. Dumpling wrapper 1300 grams.

1200 grams of pork.

200 grams of enoki mushrooms.

1 tender pumpkin.

50 grams of shrimp skin.

Eggs for two. Accessories.

120 grams of peanut oil.

4 tablespoons of salt. 4 scoops light soy sauce.

4 tablespoons of cooking wine. 1 gram of thirteen spices.

Accessories. Step 1: How to make dumplings with pumpkin and pork.

Prepare the ingredients first.

Step 2: Preparation of Golden Needle Pumpkin Pork Stuffed Dumplings**.

Cut off both ends of the tender pumpkin, wash it, shred it, sprinkle in two spoons of salt, mix well, and marinate for 10 minutes. The pumpkin is very tender and does not need to be peeled, just throw away the pumpkin pulp to avoid hurting your hands when you are sassafras.

Step 3: A home-cooked recipe for pumpkin pork stuffed dumplings.

Step 4: A simple way to make pumpkin pork stuffed dumplings.

Cut off the roots of enoki mushrooms, tear them apart and wash them, squeeze out the water, and chop them finely.

Step 5: How to eat dumplings stuffed with pumpkin and pork.

Rinse the shrimp skin and squeeze out the water.

Step 6: How to make pumpkin pork stuffed dumplings with golden needles.

Peel and wash the pork and cut it into large pieces, beat it with a meat grinder, or chop it with a knife, then beat two eggs into the minced meat and beat evenly.

Step 7: How to fry dumplings with pumpkin and pork stuffed with golden needle.

Add salt, light soy sauce, cooking wine, thirteen spices, and beat evenly. If you like dumpling filling soup with more juice, you can beat the pumpkin water you just squeezed out into the minced meat in a small amount and many times, and you can ignore the trouble.

Step 8: How to cook dumplings with pumpkin and pork stuffed with golden needle.

Pour the minced meat into a large container, add the tender pumpkin, enoki mushrooms, shrimp skin, beat evenly, then pour in peanut oil and beat evenly, and the meat filling is done. The pork I used today is leaner, and the oil is more, so let's add it depending on the situation!

Step 9: How to stew dumplings with pumpkin and pork stuffed with golden needle.

Take a dumpling wrapper, dip the edge in a little water, add a spoonful of meat filling, and then knead it into the shape of a dumpling.

Step 10: How to stir-fry pumpkin pork stuffed dumplings with golden needles.

Put the finished dumplings in the refrigerator and freeze them for two or three hours, then put them in a plastic bag and freeze them.

Step 11: How to stir-fry pumpkin pork stuffed dumplings.

Boil the pot with boiling water, put in the dumplings, shake the pot a little, don't let the dumplings stick together, pour in water twice after boiling, and serve it on the table after cooking.

Finished product drawing. Cooking skills.