Steamed dumplings with loofah stuffed noodle soup

Overview

As the saying goes, dumplings are made before noodles are put on the train. I made this steamed dumplings on the day I went to Bashang. You must know that the train was after 6 o'clock. I made the noodles and fillings the night before, and got up at 4 o'clock in the morning to make steamed dumplings. It was a big job. I didn't even have time to eat it, so I took it with me on the train. It was also a breakfast for my friends! Haha! The more than twenty large steamed dumplings on the train were all gone in a flash, and my friends still couldn’t get enough of them!

Tags

• staple food
• pasta
• home cooking
• maternity
• dumplings
• lunch
• spring festival
• egg
• flour
• loofah
• oil
• onions
• thirteen incense
• carrot
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Wash and remove the flesh from the loofah, steam it in a pot

   

2. 2 Use chopsticks to gently pluck in the middle, and the whole circle of silk will fall off

   

3. 3 Wash and grate carrots

   

4. 4 Beat the eggs, add more oil (you don’t need to add oil when mixing the stuffing), pour the egg liquid while the oil is hot, stir it up with chopsticks, let it cool and set aside

   

5. 5 Chopped green onion and ginger

   

6. 6 Put all the ingredients into a basin, add salt, thirteen spices, and pepper and mix well

   

7. 7 Divide the flour into two parts, scald half with boiling water and knead the other half with room temperature water. Knead the dough into a dough and cover with a damp cloth

   

8. 8 Make dumplings. The steamed dumplings should be larger so you can pack more fillings

   

9. 9 Put the drawer into the pot

   

10. 10 After the water boils, steam for 10 minutes

    

11. 11 OK! It looks very appetizing.