Gourd dumplings

Overview

My favorite dumplings in autumn. Although gourd has no special taste, it is very fragrant when used as dumpling filling, and the gourd meat is soft and tough, and tastes very good. Be careful when eating gourds. If you encounter a bitter gourd, do not eat it. Bitter gourds are very toxic. You can taste it before making the stuffing. If it tastes bitter, don't eat it.

Tags

• staple food
• home cooking
• cooking wine
• dumpling noodles
• ginger powder
• gourd
• peanut oil
• pork stuffing
• sichuan pepper powder
• soybean soy sauce
• minced green onion
• salt
• sesame oil

Ingredients

Steps

1. 1 Add 500 grams of flour to 260 grams of water, knead into a dough and let it rise for 20 minutes.

   

2. 2 Wash the gourd

   

3. 3 Cut open and remove the skin.

   

4. 4 Grate, add salt and marinate for 10 minutes, squeeze out the water.

   

5. 5 Put it on the chopping board and chop it, then squeeze out the water.

   

6. 6 Add pepper powder, cooking wine, soybean soy sauce, minced ginger and salt to the meat filling and mix well. Add water in portions and beat until vigorous.

   

7. 7 Place in meat filling basin. Add chopped green onion, peanut oil and sesame oil and mix into filling.

   

8. 8 Divide into pieces and roll into dumplings.