Gourd dumplings

Overview

Gourds, called gourds in some places, are larger and longer than zucchini. We mostly use them to make dumpling fillings. I haven’t eaten gourds in a long time, so I bought one to make dumplings.

Tags

• staple food
• home cooking
• old man
• new year’s eve dinner
• dumplings
• spring festival
• chicken essence
• dumpling skin
• ginger powder
• gourd
• haimi
• huadiao wine
• pork stuffing
• salt
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Rinse out the floating dust from sea rice and soak it in water for a while

   

2. 2 Wash and peel the gourd,

   

3. 3 Rub into silk

   

4. 4 When wiping gourd melon, rub it along the surrounding sides. The core in the middle is the melon pulp. Remove it and do not remove it

   

5. 5 Put an appropriate amount of salt into the gourd shreds, spread them evenly and let them stand to kill the moisture

   

6. 6 Add ginger powder, Huadiao wine, and water for soaking sea rice into the pork stuffing, and stir until smooth. Chop the sea rice and add it to the meat filling. Add soy sauce and chicken essence and mix well

   

7. 7 Remove the water from the gourd gourd, squeeze out the water, chop it into pieces, and put it in a basin with the meat filling; do not mix the vegetables and meat first, but mix them well before wrapping

   

8. 8 Add an appropriate amount of vegetable oil and mix the vegetables and meat into dumpling fillings

   

9. 9 Place the wrapped dumplings on the lid; you can wrap them in any way you like, any shape will do

   

10. 10 Pour a wide amount of water into the pot. When the water boils, add the dumplings. Stir evenly and boil for 3 times. Add cold water to the boil again and remove.

    

11. 11 Dip in some minced garlic, it’s not as delicious as dumplings