The recipe for pumpkin dumplings

Need ingredients

All-purpose flour

300g

Pumpkin

20g

water

100g

egg

1 piece

salt

2g

Meat filling: Chrysanthemum

200g

minced meat

300g

thin soy sauce

1 spoon

Oyster sauce

2 spoons

salt

appropriate amount

Method steps

1. Wash the chrysanthemum and bring it to a boil in a pot. Heat the chrysanthemum in the pot until it becomes soft and remove it

3. Put the cut vegetables into a bowl, and also put the minced meat into the bowl. Add 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, and a little salt

5. Weigh the medium gluten flour and pumpkin flour, as well as water and a little salt, and pour them into the bread maker. Start the kneading mode

7. Roll out the loose dough into a rolling pin, and then use a dumpling mold to press out the dough

9. All the dumplings that have been wrapped are set aside for later use. If you can't finish eating one more dumpling wrap, you can freeze it in the refrigerator. The next time you eat it, just take it out and cook it directly without thawing, which is also very convenient

11. Cook until the dumplings float up, then add some vegetables and blanch until they break. Remove them together and serve in a bowl

13. Finished product drawing

Tips

1. Making dumplings and noodles is very important. For soft dumpling and hard noodle soup, usually 300 grams of flour is added with about 150 grams of water, which is similar. Because the water absorption of flour is different and the environment is also different, there may be slight differences between flour and water.

The most important thing about making dumplings is that the skin is thin and the filling is large, which makes them delicious

3. After boiling the dumpling water, pour in the dumpling and bring it to a boil. Then sprinkle a bowl of cold water and bring it to a boil again.

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