The practice of pumpkin stuffed dumplings, how to make pumpkin dumpling stuffing delicious

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!

How to make pumpkin dumpling stuffing:Ingredients: 500 grams of flour, 3 eggs, a little shallot, 1 pumpkin (about 2 catties).

Excipients: a little chicken essence, a little salt, a little peanut oil.

Steps: 1. Native square melon.

2. Wash the square gourd, rub it into fine wires with a silk grater, pinch off the excess water, and chop it with a knife.

3. Put the chopped square gourd filling into the basin, add the scrambled eggs, minced shallots, peanut oil and mix well, and finally add salt to taste.

4. Add an appropriate amount of water to the flour and form a dough with moderate softness and hardness, let it stand for a while, knead it evenly, knead it into a small agent of the same size, and roll it into a slightly thinner dumpling skin.

5. Put the filling.

6. Pinch with both hands, and the dumplings will be wrapped.

7. Put it on the curtain and cook it all after wrapping it.

8. Remove the cooked dumplings and dip them in rice vinegar or garlic to taste better.

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.

Ingredients: 1300 grams of dumpling skin, 1200 grams of pork, 200 grams of enoki mushrooms, 1 tender pumpkin, 50 grams of shrimp skin, 2 eggs, 120 grams of peanut oil, 4 tablespoons of salt, 4 tablespoons of light soy sauce, 4 tablespoons of cooking wine, 1 gram of thirteen spices.

Method: 1. Cut off the head of the tender pumpkin and wash it, rub the shreds, sprinkle in two spoons of salt, mix well, and marinate for ten minutes.

2. Squeeze out the water and chop the tender pumpkin shreds. Leave the squeezed water in a small half bowl and beat a small amount into the minced meat several times.

3. Cut off the roots of enoki mushrooms, tear them open and wash them, squeeze out the water, and chop them into pieces.

4. Rinse the shrimp skin and squeeze out the water.

5. Peel and wash the pork, cut into large pieces, chop into minced meat, beat in two eggs, and beat evenly.

6. Add salt, light soy sauce, cooking wine, thirteen spices, and beat evenly.

7. Pour the minced meat into a large container, add the tender pumpkin, enoki mushroom and shrimp skin, beat evenly, then pour in peanut oil and beat evenly.

8. Dip a little water on the edge of the dumpling skin, put a spoonful of meat filling, and knead it into the shape of a dumpling.

9. Boil the pot with boiling water, put the dumplings, shake the pot, don't let the dumplings stick together as soon as possible, boil and pour water twice, and cook it.

How to make steamed dumplings with pumpkin filling:Ingredients: 100 grams of pumpkin, 300 grams of flour, appropriate amount of roasted bran, appropriate amount of eggs, appropriate amount of carrots, appropriate amount of shiitake mushrooms, appropriate amount of ball lettuce, appropriate amount of green onion foam, appropriate amount of ginger foam, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of pepper, appropriate amount of salad oil.

Method: 1. Cut the pumpkin into slightly thicker slices with a knife, and steam it in a pot under cold water for 10 minutes.

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

3. Production of filling: soak the roasted bran in cold water for 2 hours, rinse and blanch, chop and set aside.

4. Scrambled eggs and cut into minced foam for later use.

5. Peel and blanch the carrots, chop them and set aside.

6. Wash and blanch the mushrooms, chop them and set aside.

7. Wash and blanch the lettuce, chop it and set aside.

8. Put the roasted bran, lettuce, eggs, mushrooms, and carrots into a basin, add salt, chicken essence, pepper powder, ginger foam, green onion foam, salad oil, and sesame oil and mix evenly to make dumpling filling.

9. Knead the awakened dough into long strips, make small agents, and roll out the dumpling skin with a rolling pin.

10. Wrap the filling with dumpling wrappers and make them into the shape of ingots.

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.

The main ingredient is unknown.

300 grams of all-purpose flour.

Water 100 grams.

20 grams of pumpkin powder.

1 egg. 2 grams of refined salt.

Meat filling: 200 grams of chrysanthemum.

1 scoop light soy sauce. 300 grams of minced meat.

2 tablespoons of salt and oyster sauce.

Step 1: How to make pumpkin dumplings.

Wash the chrysanthemum, boil the water in the pot, put the chrysanthemum into the pot and blanch until the vegetables are soft and take out.

Step 2: Preparation of pumpkin dumplings**.

Put the chrysanthemum through cold water to cool the vegetables quickly so that they don't turn yellow, then squeeze the vegetables dry, and then chop them into pieces.

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

Put the chopped vegetables in a bowl, add the minced meat to the bowl, add 2 tablespoons of oyster sauce, 1 tablespoon of light soy sauce and a pinch of salt.

Step 4: Simple preparation of pumpkin dumplings.

Stir well, stir in one direction when stirring, so that the meat filling will taste good, and put it in the refrigerator to refrigerate.

Step 5: How to eat pumpkin dumplings.

Weigh the all-purpose flour and pumpkin flour with water and a pinch of salt, pour into the bread maker and start the dough mode.

Step 6: How to make pumpkin dumplings.

Knead the dough into a smooth dough and take it out in a plastic bag to relax.

Step 7: How to fry pumpkin dumplings.

Roll out the loose dough and press out the dough with a dumpling mold.

Step 8: How to cook pumpkin dumplings.

Wrapping the filling, the wrapping method of dumplings, the technique can be done according to the individual's practice.

Step 9: How to stew pumpkin dumplings.

All the wrapped dumplings are ready to use, and the dumplings can be frozen in the refrigerator if they can't be eaten once, and the next time they eat, they can be cooked directly, without thawing, which is also very convenient.

Step 10: How to stir-fry pumpkin dumplings.

Bring water to a boil in a pot and put the dumplings in the pot.

Step 11: How to stir-fry pumpkin dumplings.

Cook until the dumplings float, then add some greens and blanch until they are broken, remove them together, and put them in a bowl.

Step 12: How to make pumpkin dumplings.

Finish with a sprinkle of chopped green onions and chili oil, this one is adjusted to your liking.

Finished product diagram cooking tips.

It is very important to make dumplings and noodles, soft noodles dumplings and hard noodle soup, generally 300 grams of flour, the amount of water added is about 150, about the same, because the water absorption of flour is different, and the environment is also different, so the powder and water will be slightly different.

The most important thing about making dumplings is that the skin is thin and the filling is big.

After boiling the dumpling water, pour in the dumplings and bring to a boil, then sprinkle in a bowl of cold water and boil again.