Pork and watermelon rind dumplings

Overview

Watermelon is the most commonly eaten fruit in summer. Under normal circumstances, the watermelon rind will be thrown away after eating watermelon. In fact, the watermelon rind has a better heat-clearing and relieving effect than the watermelon flesh. In addition to being rich in vitamins and niacin, watermelon rind also contains a variety of organic acids and minerals such as calcium, phosphorus, and iron. Of course, the rind of watermelon is not as delicious as the pulp, but if you eat it in a different way, it can also become a delicious dish.

Tags

• staple food
• home cooking
• old man
• dumplings
• lunch
• dinner
• students
• cooking wine
• light soy sauce
• oyster sauce
• pork
• starch
• watermelon rind
• salt

Ingredients

Steps

1. 1 Remove the red flesh and green outer layer of watermelon

   

2. 2 Use a scraper to rub it into threads

   

3. 3 Add appropriate amount of salt and marinate for 15 minutes, squeeze out the water, and keep the squeezed water for later use

   

4. 4 Use the squeezed watermelon rind water to form a slightly soft dough, cover with a damp cloth and let it rise

   

5. 5 Chop the lean meat into fine pieces, add salt, cooking wine, light soy sauce, oyster sauce, and water starch and stir in the same direction

   

6. 6 Fresh sweet corn cooked and peeled

   

7. 7 Put shredded watermelon rind, corn kernels and meat filling together

   

8. 8 Stir evenly into dumpling filling

   

9. 9 Roll the risen dough into long strips and divide into small portions

   

10. 10 Roll it out into dumpling wrappers, add meat filling, and wrap into dumplings

    

11. 11 Place the wrapped dumplings on the oiled steaming rack

    

12. 12 After the water boils, steam for 10 minutes

    

13. 13 The dumplings are delicious and have the fragrance of watermelon

    

14. 14 I made another pot of boiled dumplings, which are softer than steamed dumplings