Happy Winter Solstice - Report on Yuanbao Dumplings

2024-04-06 23:27:23 547

Happy Winter Solstice - Report on Yuanbao Dumplings
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!
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