Dumplings with watermelon skin and fresh meat

Dumplings with watermelon skin and fresh meat

Introduction:

"Every time my husband is not at home, my daughter and I make some dumplings and wontons for dinner. The little girl likes eating these pasta very much. My husband has" opinions "and says that I make some rare food for my daughter when he is not at home, because these are also his favorite food. Of course, for fear of" falling into the tongue ", we will keep a plate for him every time to let him have a taste! This time, I made dumplings with watermelon skin. I made them for the first time. In order not to waste my hard-earned money, I invited her to help me in order to train my hands-on ability. The girl was enthusiastic and made a good dumpling! It's also delicious. Please taste it

Production steps:

Step 1: shred the watermelon skin and dice the carrot.

Step 2: add wine, sugar, salt, chicken essence, oyster sauce, onion and ginger to the meat paste.

Step 3: stir hard.

Step 4: put shredded watermelon skin and diced carrot into the mashed meat and mix well.

Step 5: pour some sesame oil to make it fragrant.

Step 6: take a piece of dumpling skin, apply some water around, and wrap it in the stuffing.

Step 7: hold the edge firmly after folding.

Step 8: a lot of bags will be packed in a short time. It's good to have someone to help.

Step 9: put the dumplings into the boiling water pot.

Step 10: cover the pot and cook until the dumplings float.

Step 11: remove the lid and cook for a while until you can see the stuffing.

Materials required:

Watermelon skin: half a watermelon

Mashed meat: 200g

Dumpling skin: about 50 pieces

Carrot: Half Root

Onion powder: appropriate amount

Ginger powder: appropriate amount

Salt: two teaspoons

Sugar: a small spoon

Chicken essence: two small spoons

Oyster sauce: 1 tablespoon

Sesame oil: a little

Wine: a little

Note: 1, seasoning weight to one-time put enough, put in the melon skin after not put seasoning, can make the melon skin less water, also can use oil to mix the watermelon skin lock water, I think the meat has been very fat, it's free. 2. If you want to pack more stuffing, the melon skin should be salted for a while in advance, and then mixed with water. I am lazy. If time permits, I can refrigerate for a while after mixing. 3. The take out dumpling skin is very dry. It's easy to pinch with some water. 4. When putting the dumpling skin in the net boiling water pot, to prevent the dumplings from sticking to the bottom of the pot, use a leaky spoon to push it.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: Original