How to make pumpkin dumpling wrappers?

During festivals, dumplings are indispensable on every household’s table. Although frozen dumplings are very convenient now, people always feel that frozen dumplings lack something that is original to dumplings. Currently, the most popular ones are colorful dumplings. Colorful dumplings not only look good, but also are very nutritious due to the addition of different vegetables. So what is the method of making pumpkin dumpling skins?

How to make homemade pumpkin dumpling wrappers

1. Put flour and salt in a large container, add pumpkin puree and part of the cold water.

2. Use your hands to knead the dough into a smooth dough of appropriate wetness and dryness, adding appropriate amount of cold water while kneading as needed.

3. Knead the dough until it is smooth and soft (the so-called three lights: shiny surface, shiny basin, and shiny hands). Cover with a clean kitchen cloth or plastic wrap to keep it moist and let it rest for about half an hour.

4. Wash the zucchini and peel it into thin strips.

Prepare minced ginger and garlic. (When beef is used as filling, more minced ginger is used than usual to enhance the flavor and remove the fishy smell.)

5. Put all ingredients for beef and zucchini dumplings: minced beef, zucchini and seasonings in a container. Mix well to form filling.

6. The minced beef here is not beaten with water (commonly known as beating water), so the filling without adding water is neither watery nor mushy, you can taste the minced meat, and the meat flavor is particularly strong.

7. Divide the dough into equal-sized portions on a floured work surface, roll them into dumpling wrappers with a rolling pin, and add the fillings.

8. Heat a little oil in a frying pan, put the dumplings on it, and fry them slowly over medium heat until the bottom of the dumplings are slightly colored. Add water to about two-thirds of the height of the dumplings. Cover the pot and simmer until the water dries up, then you can remove from the pot.

9. Sprinkle some black sesame seeds and prepare some sesame oil and chili sauce, and you will have a rich noodle dish.

10. Fresh and delicious!

How to make the softest dumpling wrapper

1. Use cold water to knead the dough, but stir it with chopsticks when adding water, so that the water is added evenly and it is easy to control the amount of water added. Generally, do not add water when only a little dry noodles are left. Then knead the dough into a ball with your hands, seal it and let it sit for about ten minutes before kneading it for a while.

2. The dumpling dough must be kneaded again and again. Knead it for a while, then rest for a while to let it wake up. The more you knead it, the more delicious it will be. Generally, knead it 3 to 4 times, knead it 4 times, and each time takes 5 minutes.

3. Then seal it and leave it for more than half an hour. The longer it is left, the more evenly the flour and water will be, so the dough will not dry out easily when making dumpling skins.

4. You can knead the dough in the morning and make dumplings at noon.

How to cook dumpling skin without breaking

The skin will not become mushy if boiled in boiling water. Unlike frozen dumplings, if freshly made dumplings are boiled in cold water, the dumpling skin will become mushy. Also, freshly made dumplings do not have the problem of large temperature difference between the inside and outside making the filling difficult to cook, so it is recommended to boil them in boiling water.

The first trick: cook the skin first and then the filling. Cover the pot to cook the skin and lift the lid to cook the filling. After the water boils, leave the lid on and cook the dumplings. Stir the dumplings constantly with the boiling water and the dumpling skin will be cooked. Now cover the pot and it won’t take long for the dumpling filling to be cooked as well. This way, you can cook them quickly and well without breaking the skin!

The second trick: Before cooking the dumplings, sprinkle some salt in the pot. This way, the dumplings will not only have a chewy skin. And all of them are non-stick.

Delicious food made from dumpling skins

Ingredients for dumpling skin scallion pancakes: dumpling skin, chopped green onion, salt, oil

practice:

1. Place a dumpling wrapper on the chopping board, apply some oil, salt and chopped green onions;

2. Cover with another dumpling wrapper, apply oil, salt and chopped green onions;

3. Repeat the above steps to make 5-6 dumpling wrappers;

4. Finally, cover with a layer of dumpling wrappers and roll them thinly with a rolling pin;

5. Heat a little oil in a pan and fry both sides until golden brown.