Boiled Pumpkin Meatballs with Chicken Feathers
Overview
The soup I will share with you today is very delicious, not greasy, and suitable for the whole family. The round pumpkin meatballs are paired with brown sugar and sesame fillings. Some green vegetables and chicken feathers are put into the soup. The color shocks the vision, and the soft, glutinous and sweet texture shocks the taste. It is a delicacy that you can't even eat in restaurants!
Tags
Ingredients
Steps
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Cut the pumpkin into thin slices and steam until cooked.
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Wash the chicken lettuce several times, drain and set aside.
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Take a small bowl, pour the flour, brown sugar, and sesame seeds into it, and stir evenly; you can add flour or not. The purpose of adding flour is to make the brown sugar thicker after saccharification, making it less likely to overflow. However, don’t use too much flour, which will cause the filling to become dry and hard!
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Remove the pumpkin skin from the steamed pumpkin slices, take out the pumpkin flesh, and mash it into a puree with a spoon. Pour in the glutinous rice flour in small amounts and times, and knead it into a smooth dough that is not sticky.
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Take an appropriate amount of dough, use the palms of your hands to slightly knead it into a ball, then press it flat with the palms of your hands, and then use your fingers to slightly thin the edges of the dough to form a thick middle and thin edges.
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Take an appropriate amount of brown sugar filling and place it in the center of the pie crust.
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Then slowly gather the pie crust, seal it tightly, and gently knead it into a round ball again.
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After all the pumpkin meatballs are rolled, pour an appropriate amount of water into the pot. After boiling over high heat, gently add the meatballs along the edge of the pot and continue to cook over high heat until they float.
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Add the chicken feathers, add an appropriate amount of salt and chicken powder, stir slightly and serve; it is recommended to test the taste before serving, and then serve if you are satisfied!