How to make steamed dumplings with pumpkin and sweet potato flour, which are soft, tasty and crystal clear?

Dumplings are one of the favorite meals of Northeastern people. Whether it is Chinese New Year, festivals or important days, they will always eat dumplings. Dumplings contain protein needed by the human body, as well as vitamins, Mineral vegetables and protein-rich meats are full of nutrients and are much easier to cook than cooking. People in the north usually dip dumplings in vinegar and peel a lot of garlic cloves to strengthen the spleen and appetizers. Promote digestion,

In response to the season, I also make dumplings at home, but these dumplings are completely different from northern dumplings. We all make dumplings with cooked dumpling fillings, and the dumpling wrappers are made of sweet potato flour. What is cooked is not stewed, and the finished product is crystal clear, soft and refreshing. This is also the way of eating in Jiangsu and Zhejiang. It is not available in the north. After the dumplings are cooked, various vegetables can be added and stir-fried to make a delicious dish. Let’s take a look at the main meal. If it sounds tempting, let’s take a look.

Ingredients for winter melon and sweet potato flour dumplings: 1 Beibei pumpkin, appropriate amount of sweet potato flour, 3 raw eggs, 20 grams of dried mushrooms, 10 grams of dried shrimps, appropriate amount of lard residue, a small amount of sweet potato vermicelli, light soy sauce 2 spoons, 1 spoon sugar, a small amount of peppercorns. Step 1

Sweet potato starch is not the sweet potato starch used for cooking. It is made entirely from sweet potatoes. There is a difference between the two. In the supermarket If you don’t have it, you can buy it online. This type of multigrain flour is also very good for making various meals.

Clean the Beibei pumpkin, peel and remove seeds, cut into small pieces and cook. Chop the cooked oyster mushrooms, shrimp music, and sweet potato vermicelli. Immediately stir-fry the dumpling fillings and raw eggs. Fry them into pieces first and set aside. Add a little more oil to the pot and fry the lard residue, oyster mushrooms and dried shrimps again. After the aroma comes out, pour in the raw eggs and stir-fry them. Add light soy sauce, white sugar, and pepper noodles for seasoning. Turn off the heat, pour in the sweet potato vermicelli and mix well. Step 2

Put the fried dumpling filling out and let it cool slightly. There is salt in the lard residue, so no salt is added. If you don’t have lard residue at home and use pork, season it yourself. Adding two tablespoons of sesame oil to the dumpling filling will make it fragrant. Grind the steamed Beibei pumpkin into carrot puree with a spoon, add sweet potato starch in small amounts at frequent intervals, until it can be kneaded into a ball, and can be easily kneaded together with your hands.

Grasp a small ball of dough with your hands, make a round dimple in the center of your hand, wrap the dumpling fillings and slowly knead them together, and finally knead them into a triangle shape (similar to the wrapping method of triangle sugar buns, Make your own guesses). Boil the water in the pot first, put a piece of non-stick tinfoil on the basket, put the wrapped dumplings in, steam for 10 minutes, turn off the heat and steam for 2 minutes before taking it out, it will be crystal clear, fragrant and soft, good-looking and delicious, you have been in the north But this kind of eating method is not found in this area.

Warm Tips: There are two key points in the processing of this type of dumplings. First, the dumpling fillings must be cooked. Second, the dumpling wrappers do not need flour, but sweet potato flour. Sweet potato flour cannot be used. If you add water directly to knead the dough, you must add some grains in the room. Steamed sweet potatoes, winter melons, and sweet potatoes can all be kneaded without adding water.