Pickled cabbage, spring bamboo shoots, minced meat stuffing, old pumpkin skin dumplings

Pickled cabbage, spring bamboo shoots, minced meat stuffing, old pumpkin skin dumplings

Overview

This is the first time I made pumpkin buns with this stuffing, and it was a great success (๑˙ー˙๑) The skin is thin and the stuffing is big

Tags

Ingredients

Steps

  1. Wash and chop sauerkraut (only a little sour, I don’t like it too sour). Heat the pot, pour in the sauerkraut and stir-fry to dry out the water. No need to add oil, so it tastes better. After stir-frying, scoop out the middle, heat up an appropriate amount of oil, add dried chilies and stir-fry, then mix with pickled cabbage, add an appropriate amount of salt and continue stir-frying. After stir-frying, remove from the pan and set aside.

    Pickled cabbage, spring bamboo shoots, minced meat stuffing, old pumpkin skin dumplings step 1

  2. Dried chilies and chopped spring bamboo shoots.

    Pickled cabbage, spring bamboo shoots, minced meat stuffing, old pumpkin skin dumplings step 2

  3. Heat the minced meat in a pan, stir fry the shredded bamboo shoots, add appropriate amount of salt and stir-fry until cooked.

    Pickled cabbage, spring bamboo shoots, minced meat stuffing, old pumpkin skin dumplings step 3

  4. After frying the shredded bamboo shoots and minced meat, add the fried sauerkraut and stir-fry evenly. Add an appropriate amount of salt according to taste and continue to stir-fry. There is no need to add too much salt each time. Leave some room, because salt must be added at every step, and it is easier to control the taste.

    Pickled cabbage, spring bamboo shoots, minced meat stuffing, old pumpkin skin dumplings step 4

  5. The stuffing is ready, set aside to cool and set aside.

    Pickled cabbage, spring bamboo shoots, minced meat stuffing, old pumpkin skin dumplings step 5

  6. Steam and mash the pumpkin, add some sugar and mix well. Pour in an appropriate amount of flour. Dissolve the yeast and sugar with warm water and then pour in the flour. Then stir with chopsticks. Add an appropriate amount of warm water to knead the dough depending on the situation. Knead it into a dough that is not sticky, and then shape it into a long strip.

    Pickled cabbage, spring bamboo shoots, minced meat stuffing, old pumpkin skin dumplings step 6

  7. Cut into small strips.

    Pickled cabbage, spring bamboo shoots, minced meat stuffing, old pumpkin skin dumplings step 7

  8. Roll the cut strip into a round shape and use a rolling pin to roll it into a round shape that is thick in the middle and thin around the edges.

    Pickled cabbage, spring bamboo shoots, minced meat stuffing, old pumpkin skin dumplings step 8

  9. After rolling them out one by one, be sure to sprinkle them with flour to prevent them from sticking.

    Pickled cabbage, spring bamboo shoots, minced meat stuffing, old pumpkin skin dumplings step 9

  10. It’s all rolled out and you can start putting the fillings on it.

    Pickled cabbage, spring bamboo shoots, minced meat stuffing, old pumpkin skin dumplings step 10

  11. The filling is also cold.

    Pickled cabbage, spring bamboo shoots, minced meat stuffing, old pumpkin skin dumplings step 11

  12. Wrap it up and place it in a steamer to ferment overnight. I usually make it in the evening after dinner, then ferment it overnight, and then steam it directly in the pot the next day. I guess it won’t be able to ferment for that long in the summer.

    Pickled cabbage, spring bamboo shoots, minced meat stuffing, old pumpkin skin dumplings step 12

  13. Two cages of steamed buns waiting to ferment.

    Pickled cabbage, spring bamboo shoots, minced meat stuffing, old pumpkin skin dumplings step 13

  14. Get up in the morning, steam for twenty minutes, simmer for about five minutes, and then you can eat the steamed buns. The pumpkin-colored buns are so pretty (｡･ω･｡)ﾉ♡.

    Pickled cabbage, spring bamboo shoots, minced meat stuffing, old pumpkin skin dumplings step 14