Gourd, green pepper and pork dumplings

Overview

On the winter solstice, it is customary in the north to eat dumplings

Raw material picture
Chop the green pepper into small pieces, peel the gourd and grate it into shreds, then use salt to remove the moisture
Chopped green onion and ginger
Add minced ginger, salt, soy sauce, peppercorns, bean paste, vegetable extract to the meat stuffing and mix well in one direction
Mix the meat filling. If the filling is dry, add a little water
Pour in green pepper and mix well
Then add minced gourd, green onion, corn oil and mix well, the filling is ready
Reconciled fillings
Mix the flour with hot water of about 60 degrees to form a dough, and let it rest for at least 20 minutes
Roll the dough into a long strip
Grind it into a potion
Roll into skin
Wrap the dumplings well
Pour water into the pot, bring to a boil, put the dumplings in the pot and turn off the heat after 12 minutes. Delicious dumplings. It’s out of the pot. The dumpling skin is very thin and will break if steamed for a long time