Health benefits

Celery: clear away heat
Pumpkin: detoxify
Soy sauce: nourish blood, protect teeth, protect bones

Ingredients

Front leg meat ( 500g )	Celery ( 500 grams )
Pumpkin ( 250g )	Four ( 1000g )
Jiang Mo ( 2 grams )	Edible oil ( 5 grams )
Salt ( 5 grams )	Cinnamon powder ( 2 grams )
Chicken powder ( 2g )	Soy sauce ( 5g )

How to make Yuanbao dumplings

1.Wash and cut the pumpkin into pieces and steam it in a pot over water

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2.While steaming the pumpkin, wash the celery, drain it and let it stand for later use

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3.Strain the excess water from the steamed pumpkin, mix well into a puree after it is no longer hot to the touch

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4.Add flour

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5.Add salt to prevent sticking

6.Add an egg to increase the strength of the dough Tao

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7.Knead into flocculation

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8. For good dumpling noodles, three lights are required for making the noodles: basin light, surface light, and hand light

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9.Wake up for thirty minutes and cover to prevent the epidermis from drying out

10.At the same time as the noodles are resting, start preparing the filling.Chop the celery and squeeze out the excess water to prevent the filling from being too moist and easy to wrap.

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11.Cut ginger foam

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12.Prepare the meat stuffing, front leg meat is the best for stuffing, the meat is tender, less fat and more lean meat,

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13.Add the prepared seasoning and mix well.Add oil first and mix well before adding salt.In this way, the filling will be wrapped with a layer of oil and will not be immersed in too much salt, reducing the amount of water in the dish

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14. Mix the meat filling and beat it a few times to make the meat filling strong and taste tough.This step most important.

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15.Adjust the meat filling

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16. After the meat filling is adjusted, the dumpling noodles have also woken up and are elastic in your hands.Use a manual dough press to press them into dough.Of course you can do it by hand, I feel tired, it saves trouble

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17.Pressed dough

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18.Take out the appropriate tools to make round dumpling wrappers

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19.Same size, good looking bags

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20.Add appropriate amount of filling and it’s ready

21. Fold in half and pinch tightly so that the filling is not exposed

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22.Just glue the two corners of the dough so that they don’t open

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23.The formed dumplings

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24.Do the golden ones look like gold ingots

Tips

Be careful with dumpling noodles: soft bread and hard noodles, neither soft nor hard are dumplings.
Be sure to beat the meat when mixing it, so that the meat is strong and the texture will be smooth.
Place the dumplings: under boiling water, first cover the pot with a lid, boil the water, then open the lid and add three more times When the water comes to the surface, the dumplings are ready

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