Happy Winter Solstice - Report on Yuanbao Dumplings

2024-04-06 23:27:23 537

Time flies too fast, too fast. Looking at the previous logs, I found that the last update was actually two years ago, which was also the winter solstice and dumplings. Although I am constantly making and enjoying delicious food in my daily life, I have recorded too little. In the future, I will strive to pick up everything I love< Br>

Details of ingredients

Pepper powdera small amount

Technique

difficultybeginner
workmanshipcook
tastesalty and savory
timeHalf an hour

Steps to make Happy Winter Solstice - Report on Yuanbao Dumplings

1. Peel and steam the pumpkin until cooked, then add a little water to a cooking cup and beat it into a paste.
2. Take two separate pots and add an appropriate amount of flour to each. Add one portion to the beaten pumpkin puree and make a moderately soft and hard dough. Another portion is directly heated with water to form a dough. Cover or wrap the dough with plastic wrap for half an hour.
3. When making dough, start making leek and beef filling. Cut the beef into small pieces first, then chop it into minced meat.
4. Wash and dry the chives, then chop them into small pieces and mix them into the beef.
5. Cut the scallions and ginger into small pieces and add them.
6. Add an appropriate amount of cooking wine, a small spoonful of light soy sauce, an appropriate amount of thirteen spices and salt, and then add a small amount of black paste pepper powder.
7. Stir thoroughly in one direction to form the dumpling filling.
8. Take out a small piece of the dough and knead it into a uniform thick strip.
9. Cut into appropriate sized tablets.
10. Sprinkle flour, flatten the tablet with the palm of your hand, and roll it into a slightly thicker center with a thinner edge.
11. Add an appropriate amount of dumpling filling and concentrate all the filling in the center of the dumpling skin.
12. Fold in half and firmly pinch the edges one by one.
13. Pull the two pointed tips together towards your arms, pinch them firmly, and a ingot dumpling will be wrapped.
14. Using the same method, wrap both types of dough into dumplings.
15. Boil water in a pot, then add dumplings and cover with a lid.
16. After boiling, add a small cup of cold water, cover and bring to a boil again.
17. Repeat this three times, and the dumplings are all floating on the water, round and chubby, indicating that they have been cooked.
18. Take it out and put it on a plate. After adjusting the dipping sauce according to personal taste, you can start!
19. To dip in the sauce, you can add a suitable amount of light soy sauce, vinegar, sesame oil, and oil to coriander and garlic puree, and sprinkle with spicy seeds. Stir in a little cold and bring to a boil. Paired with dumplings, it's incredibly delicious!