Pumpkin potstickers(nan gua guo tie )

Pumpkin potstickers

Introduction:

"Pumpkin potstickers are the traditional food of Xibo people in Xinjiang. Xibo people like to eat pumpkin, so they make them into potstickers, which is different from the traditional way of potstickers. The stuffing is plain, and there are few seasonings. The shape is very similar to the thin skinned bun of Xinjiang Uygur people, but the way is not the same. It is steamed first, and then fried at the bottom of the potstickers, which has a thick pumpkin juice Between the lips and teeth, smooth but not greasy, soft on the top and crisp on the bottom, delicious taste. More than 240 years ago, more than 3000 Xibe soldiers and civilians traveled more than 10000 kilometers. After a year and five months of arduous trek, they arrived in Ili, Xinjiang, and opened up their second hometown. Now most of them live in Chabuchar Xibe Autonomous County, Huocheng, Gongliu County, Tacheng county and other places in Xinjiang. The Xibe people in Xinjiang still have their own language and customs And religion. They live in harmony with many ethnic groups in Xinjiang and communicate with each other. They also learn from other people's strong points in food customs, forming a unique Xibo cuisine in Xinjiang. Traditional Chinese medicine believes that pumpkin is warm and sweet in nature and enters the spleen and stomach meridians. It has the functions of Tonifying Qi, anti-inflammatory and analgesic, detoxification and insecticidal. It can be used for Qi deficiency and fatigue, intercostal neuralgia, malaria, dysentery, detoxification of opium, Ascaris, bronchial asthma, diabetes, etc

Production steps:

Step 1: Ingredients: pumpkin flour vegetable oil salt pepper chicken essence oil

Step 2: add water to the flour and make a smooth dough. Wrap it in a fresh-keeping bag and wake up for more than 30 minutes

Step 3: peel and shred the old pumpkin

Step 4: mix well with pepper and chicken essence oil

Step 5: add salt to the pot and mix well

Step 6: rub the dough into long strips and divide it into small pieces, which are bigger than dumplings

Step 7: rolling into a wafer

Step 8: add pumpkin stuffing

Step 9: wrap it in the shape of a chicken comb, just like the thin skinned bun in Xinjiang

Step 10: add water to the steamer, bring to a boil, and add pumpkin potstickers

Step 11: steam over high heat for about 10 minutes and remove

Step 12: cool the oil in a hot pan, add the steamed pumpkin potstickers, and fry them over low heat until the bottom of the pumpkin potstickers is golden

Materials required:

Pumpkin: right amount

Flour: right amount

Cooked peanut oil: right amount

Pepper: right amount

Chicken essence: appropriate amount

Note: potstickers should be bigger than dumplings. It's best to use old pumpkin. Add salt when the water is less. In this way, nutrition will not be lost. It's necessary to make Xinjiang thin skinned buns. It can't be steamed for a long time, because it needs to be fried

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Nan Gua Guo Tie