Pumpkin, carrot and pork dumplings

Overview

When it comes to the star of the Spring Festival dinner table, dumplings must be the main dish. Dumplings are eaten on New Year’s Eve, dumplings are eaten on the first day of the first lunar month, and dumplings are eaten on the fifth day of the lunar month. We also eat dumplings on the fifteenth day of the first lunar month. From this, different types of dumplings will appear in turn. The filling of this dumpling is a combination of pork and carrot. Pumpkin puree is mixed with wheat flour to make dumpling wrappers. Thanks to the rich nutrition and many therapeutic effects of pumpkin and carrots, this dumpling is very healthy and suitable for all ages.

Tags

• pasta
• home cooking
• dumplings
• cooking wine
• msg
• oil
• onions
• pork
• pumpkin
• wheat flour
• carrot
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Peel the pumpkin, wash and cut into slices.

   

2. 2 Put it in the microwave, beat until cooked, press into puree and let cool.

   

3. 3 Add oil to the pork, salt, monosodium glutamate, soy sauce, cooking wine, and minced ginger and stir in one direction.

   

4. 4 Add wheat flour to cooled pumpkin puree.

   

5. 5 Mix appropriate amount of water into dough and mix for 10 minutes.

   

6. 6 Wash and peel the carrots.

   

7. 7 Chop the onions and put them together with the minced meat.

   

8. 8 Grate the carrots and mix them with the mixed meat filling to make dumpling filling.

   

9. 9 Make the dough into a medium-sized dough and roll it into a round shape to make dumpling wrappers.

   

10. 10 Add fillings to the middle of the dumpling skin.

    

11. 11 Pinch the front and back pieces tightly and wrap the dumplings.

    

12. 12 Add water to the pot and bring to a boil, put the dumplings into the pot and cook.

    

13. 13 Cook and serve.