How to make pumpkin grandma's vegetable buns

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  1.Peel the pumpkin and cut into thin slices;

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  2. Steam in water, pound into pumpkin puree and cool to about 35 degrees;

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  3. Mix the yeast powder into the flour and mix well.Add the pumpkin puree into the flour in batches and stir with chopsticks until there is no dry powder;

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  4. Knead it into a smooth dough with your hands, cover it with a lid or a film and place it in a warm place to ferment until it is about twice the size of the original dough.It will take about one to two hours;

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  5. Use the fermentation time to prepare the ingredients for grandma’s vegetable filling.), wash the vegetables in the jar and cut into pieces;

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  6.Chop the meat (separate fat and lean) Cut into cubes;
  

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  7.Cut the onion and garlic into pieces;

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  8. Press oil from the fat meat, add lean meat mince and stir-fry until golden brown, add onion and garlic Stir fry until fragrant, add chili powder, salt and dark soy sauce, then add pickle foam and stir-fry together.Finally, add the chopped green onion, remove from the pan and cool before use.

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  9. After the flour is fermented into a honeycomb shape, use chopsticks to deflate it.Add dry flour and knead into strips;
  

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  10.Cut into pieces of the same size

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  11. Flatten it with your hands and roll it into a thin skin around the middle;

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  12.Put an appropriate amount of filling in the middle of the pie crust; without moving your thumb, move your index finger step by step Use the thumb side of the pie crust to fold it until it closes;

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  13.After the buns are wrapped Let it rise for 30 minutes, pour cold water into the pot, brush the steamer with oil, and leave some space between the buns.20 minutes after the fire boils;

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  14. Steam and simmer for about 3 minutes before uncovering Cover;

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  15.The delicious pumpkin grandma’s vegetable buns are out;

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  16.The noodles are soft and the filling is fragrant and appetizing