Summer eating dumplings, the favorite filling, fresh aroma, not tired of eating, the original is to put it. Old father is a diligent person, small yard garden are arranged full, planted a variety of vegetables, the yard wall also planted a lot of vegetables can climb, this time to harvest the gourd, squash and square gourd, eyebrow beans are also blossomed, and then a month can be harvested, the weekend home, he picked a square gourd and two young zucchini for me to bring back to the city to eat, which is a green and organic ingredients, it must not be wasted! Today, the square gourd, leeks to do the main ingredients, with a little bit of super-fresh clam meat, wrapped a dumpling to eat, a bite full of popping juice, super fresh.

Square gourd and clam dumplings

Ingredients: half a square gourd, a handful of leeks, a bowl of clam meat, a bowl of diced pork, two teaspoons of salt, soy sauce, three teaspoons of peanut oil. The flour is 300 grams.

Practice steps 1, tender square gourd clean, wipe into silk.

2, add salt to the squash, mix well and kill the water.

3, will kill the good square melon silk with gauze twisted tightly, squeeze clean water, this way the purpose is to dumpling filling does not come out of the water.

4, cut out a bowl of clam meat, pork diced with soy sauce marinade.

5, squeeze the water of the square gourd shredded, chopped chives, and the appropriate amount of pork and clams in a pot.

6, add oil and salt to taste.

7, mix all the ingredients well.

8, start wrapping dumplings, we Jiaodong women dumplings are their own and flour, rolling their own skin.

9, rows of dumplings, thin skin, large filling flavor super fresh.

10, open the pot, dipped in garlic and vinegar, a plate is not enough to eat.

Tips:

1, the clams buy home, put the refrigerator freezer for an hour, and then use the knife to take the meat is very easy.

2, remember that if you use watery ingredients when wrapping dumplings, kill the water in advance, when wrapping is also very smooth.

3, before you prepare the filling for the dumplings, make the dough and let it rise for a while longer, so it's softer.