Pumpkin potstickers recipe

Speaking of cooking, don’t forget pumpkin-stuffed pot stickers. It is a very easy dish to make. Onions and ginger are indispensable, and yam powder is needed as seasoning. After it is made, it can be cooked with various ingredients. It tastes very delicious. Friends who like to eat meat can eat it as much as they want without worrying about obesity.

1. Boil the flour in boiling water until it becomes flocculent, knead it into dough, cover it with plastic wrap and let it rest for a while.

2. Add minced ginger, salt, soy sauce, oyster sauce and chopped green onion to the pork filling and mix well for later use

3. Let me introduce this kind of pumpkin to you. It is not very suitable for making stuffing.

4. Wash and grate the pumpkin into thin strips

5. Add a spoonful of noodle sauce to the pumpkin shreds and mix well to make it flat. Marinate for a while

6. Squeeze out the water from the pumpkin

7. Add a little sesame oil and mix with the meat filling to make pumpkin filling for later use

8. Mix the dough evenly and pinch it into dumpling-sized pieces.

9. Roll into a round shape

10. Take one side and squeeze it to make it thin around the edges and thick in the middle.

11. Put the filling in the middle

12. Pinch the middle like making dumplings and place them on the panel.

13. Leave some space at the two ends and fold the rest of the skin in half and pinch it tightly. A pot sticker is ready as shown in the picture.

14. Wrap all the pot stickers

15. Heat a pan over low heat, apply a layer of oil, and evenly place the pot stickers.

16. Pour half a bowl of hot water into the pot and cover with a lid.

17. When the water is almost dry, open the lid and turn off the heat for about half a minute.

18. Remove the pot stickers from the pan and place them on a plate with the yellow side facing up.

19. Add garlic vinegar according to your taste.

After the pumpkin-stuffed pot stickers are made, they must be eaten while hot, because the taste and texture will be affected if they are cold. I would like to remind everyone to make this dish more often in winter to add more delicious things to your dining table.