Pork dumplings with gourd and green pepper

Pork dumplings with gourd and green pepper

Introduction:

"On the day of winter solstice, the northern custom is to eat dumplings"

Production steps:

Step 1: raw material drawing

Step 2: cut the green pepper, peel the gourd and rub it into silk, then use salt to remove the moisture

Step 3: chopped onion and ginger

Step 4: add minced ginger, salt, soy sauce, Chinese prickly ash noodles, bean paste and vegetables into the minced meat, and mix well in one direction

Step 5: stir good meat, filling dry can add a little water

Step 6: add green pepper and mix well

Step 7: put in the gourd and onion, mix the corn oil, and the stuffing is ready

Step 8: mix up the filling

Step 9: flour with 60 degrees of hot water and dough, wake up at least 20 minutes

Step 10: knead the dough into strips

Step 11: make preparations

Step 12: rolling into skin

Step 13: make the dumplings

Step 14: add water to the pan, bring to a boil, put dumplings in the pan, and turn off the fire 12 minutes after boiling. Delicious dumplings. It's out of the pot. Dumpling skin is very thin, steaming time will break skin

Materials required:

Meat stuffing: right amount

Green pepper: right amount

Gourd: right amount

Salt: right amount

Corn oil: right amount

Soy sauce: right amount

Chinese prickly ash noodles: right amount

Bean paste: right amount

Vegetable essence: moderate

Scallion: right amount

Ginger powder: appropriate amount

Note: the onion powder should be put when it is wrapped. If it is put early, it has stinky onion flavor. Put the oil in the vegetables, so that the moisture of the vegetables can be wrapped. The stuffing will not come out of the water, and the steamed dumplings will have juice.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh