Pumpkin Pot Stickers

Overview

Pumpkin pot stickers are a traditional delicacy of the Xibe people in Xinjiang. The Xibo people love pumpkins, so they make them into pot stickers. It is different from traditional pot stickers in that the filling is plain and very few condiments are added. The shape is very similar to the thin-skin buns of the Uyghur people in Xinjiang, but the method is different. The pot stickers are steamed first, and then the bottom of the pot stickers is fried until they are golden. When you eat them, the thick pumpkin juice is left between the lips and teeth. It is smooth but not greasy, soft on top and crispy on the bottom. It tastes delicious. More than 240 years ago, more than 3,000 Xibe soldiers and civilians traveled more than 10,000 kilometers, and after an arduous journey of one year and five months, arrived in the Ili region of Xinjiang and opened up their second hometown. Most of them now live in Qapqal Xibe Autonomous County, Huocheng, Gongliu and other counties and Tacheng in Xinjiang. The Xibe people in Xinjiang still fully retain their own language, customs and religious beliefs. They live in harmony with the multi-ethnic groups in Xinjiang and communicate with each other. They also learn from each other's strengths in dietary customs, forming Xinjiang's unique Xibo-style dishes. Traditional Chinese medicine believes that pumpkin is warm in nature and sweet in taste, and enters the spleen and stomach meridians. It has the functions of replenishing vital energy, reducing inflammation and relieving pain, detoxifying and killing insects. It can be used for qi deficiency and fatigue, intercostal neuralgia, malaria, dysentery, detoxification of opium poison, removal of roundworms, bronchial asthma, diabetes and other diseases.

Tags

• staple food
• pasta
• home cooking
• chinese cuisine
• beijing cuisine
• chicken essence
• cooked peanut oil
• flour
• pumpkin
• pepper

Ingredients

Steps

1. 1 Ingredients: Old pumpkin flour, vegetable oil, salt, pepper, chicken essence and sesame oil

   

2. 2 Add the flour to water and knead it into a smooth dough, wrap it in a plastic bag and let it rest for more than 30 minutes

   

3. 3 Peel the old pumpkin and cut into shreds

   

4. 4 Mix evenly with pepper chicken essence and sesame oil

   

5. 5 When wrapping the pot stickers, add salt and mix well

   

6. 6 Roll the rested dough into a long strip and divide it into small pieces, which are larger than dumplings

   

7. 7 Roll into discs

   

8. 8 Add pumpkin filling

   

9. 9 Wrapped into a cockscomb shape, just like Xinjiang’s thin-skinned buns

   

10. 10 Add water to the steamer and bring to a boil over high heat, add pumpkin pot stickers

    

11. 11 Steam over high heat for about 10 minutes and remove

    

12. 12 Heat the cold oil in the pan, add the steamed pumpkin pot stickers, and fry over low heat until the bottom of the pumpkin pot stickers is golden brown