Bitter gourd dumplings(ku gua jiao zi )

Bitter gourd dumplings

Introduction:

"It's too hot. I don't know what to eat in the morning. If I have a bitter gourd at home and some meat in the refrigerator, I want to make some dumplings. It's good to eat more bitter gourd in summer. I think I've seen the two-color dumplings made by others. I think the juice of balsam pear is green. Can it be made into two-color dumplings? Hehe, after the experiment, although the dumplings are two-color, they are not good-looking. I forgot that if the bitter gourd is cooked well, it will turn dry yellow, which is not good-looking, but the taste of the dumplings is still good

Production steps:

Step 1: soak balsam pear, empty the pulp and slice

Step 2: pour into the blender, add 15ml of water and work

Step 3: mix the bitter gourd juice into the flour and knead it with hands

Step 4: knead the dough mixed with balsam pear juice and white dough smooth, cover and let stand

Step 5: chop the meat

Step 6: add yellow rice wine and mashed garlic and stir well. Add sesame oil, vinegar, sugar and salt and stir well. Then stir with water in one direction for three times. Add water and raw powder. Mix well.

Step 7: rub the dough into strips and cut into pieces

Step 8: roll into dumpling skin

Step 9: stuffing

Step 10: bring the water to a boil, add the dumplings, float them over medium heat and simmer for five minutes. Turn off the fire

Step 11: Sheng Qi, have a look, just like this, green turns yellow. I'm sorry. But it tastes good

Materials required:

Balsam pear: 1

Meat: 300g

Yellow rice wine: right amount

Sesame oil: appropriate amount

Vinegar: right amount

Rock sugar: right amount

Salt: right amount

Garlic: right amount

Raw powder: appropriate amount

Note: the meat must be mixed with water, otherwise the meat will become camel, not delicious.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: other

Chinese PinYin : Ku Gua Jiao Zi