Pumpkin Dragon

Overview

Speaking of meat dragon, it is still a special noodle dish of old Beijing. Roll out the risen dough into a cake, spread a layer of meat filling evenly on it, roll it up and steam it in a pot. When eating, eat it with a bowl of porridge. The taste is simply wonderful!

Tags

• staple food
• snacks
• pasta
• home cooking
• common dishes
• chinese cuisine
• children
• afternoon tea
• beijing cuisine
• steamed bun hanamaki
• all-purpose flour
• ginger powder
• lean pork stuffing
• ripe pumpkin
• sichuan pepper oil
• thirteen incense
• warm water
• yeast powder
• milk
• minced green onion
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Cut the ripe pumpkin into small pieces, put it into a mixing cup with the milk, and use a food processor to puree;

   

2. 2 Pour the pumpkin puree into a basin, add yeast powder and stir evenly;

   

3. 3 Pour in flour and mix thoroughly with pumpkin puree;

   

4. 4 Add warm water, knead into a smooth dough, and let it rise for 40 minutes;

   

5. 5 Add soy sauce, pepper oil, thirteen spices, minced green onion, minced ginger, sesame oil and salt to the lean meat filling in turn and stir evenly in one direction;

   

6. 6 The dough after proofing has a honey-like internal structure;

   

7. 7 Sprinkle dry flour on the board, fully knead the risen dough and deflate it, then roll it into a rectangular sheet;

   

8. 8 Spread the meat filling evenly, leaving an edge;

   

9. 9 Roll up the fleshy side and apply water to the closing piece to stick it firmly;

   

10. 10 Cut into two sections, close the ends slightly to prevent the oil from leaking out, put it in a steamer and heat over low heat;

    

11. 11 Bring the water in the pot to a boil, turn to medium heat and steam for 15 minutes, then turn off the heat and simmer for 2 minutes;

    

12. 12 Remove from the pan and cut into small pieces.