In season, jiaozi is also served at home, but this jiaozi is completely different from jiaozi in the north. We are all cooked dumplings in jiaozi, and the dumpling skin is made of sweet potato powder. The cooked dumplings in jiaozi are not stewed. The finished products are crystal clear, fragrant, soft and refreshing. This is also the way to eat in Jiangsu and Zhejiang, which is not available in the northern region. After jiaozi is cooked, it can be fried with various vegetables to make a delicious dinner. Listen.
Winter melon and sweet potato powder dumpling food: Beibei pumpkin 1 piece, appropriate sweet potato powder, 3 raw eggs, 20g dried mushrooms, appropriate dried shrimp 1 0g, appropriate lard residue, a small amount of sweet potato vermicelli, 2 tablespoons of soy sauce, sugar1spoon, and a small amount of pepper noodles.
The first step is sweet potato flour, which is not used for cooking, but is made of all sweet potatoes. There is a difference between the two. You can buy it online if you don't have it in the supermarket. This kind of miscellaneous grain wheat flour is also very good for making all kinds of dinners.
Clean Beibei pumpkin, peel and remove seeds, cut it into small pieces and cook it. Chop the cooked Pleurotus ostreatus, Xiami Music and sweet potato vermicelli. Stir-fry the dumpling stuffing immediately. Stir-fry the raw eggs first, and put them out for reservation. Add a little more oil in the pot to stir-fry lard residue, Pleurotus ostreatus and Xiami Music again. After the aroma is stir-fried, pour the raw eggs into the stir-fry, add soy sauce, white sugar and pepper noodles, then turn off the fire, and pour the sweet potato vermicelli in and mix well.
In the second step, the fried dumpling stuffing is put out to cool slightly. There is salt in the lard residue, so no salt is put. If there is no lard residue at home, use raw pork as its own seasoning. Adding two spoonfuls of sesame oil to the dumpling stuffing will make it fragrant. Steamed Beibei pumpkin is ground into carrot puree with a spoon, and a small amount of sweet potato powder is added until it can be kneaded into a ball, which can be easily pinched together by hand.
Grab a small dough with your hand, knead a round nest in your hand, wrap the dumpling stuffing and knead it together gradually, and finally knead it into a triangle (similar to the wrapping method of triangular sugar packets, guess for yourself). Boil the water in the pot first, put a piece of non-stick tin foil on the steamer, put the wrapped jiaozi in it, steam it for 10min, steam it for 2min after turning off the fire, and then take it out. It is crystal clear, fragrant and soft, beautiful and delicious. You have been in the northern region but you can't see this kind of eating method.
Tips: There are two key points in handling this kind of jiaozi. First, the dumpling stuffing is cooked. Second, the dumpling skin does not need wheat flour. It is impossible to directly knead the dough with sweet potato flour. You must add some miscellaneous grains in the room, so that steamed sweet potatoes, wax gourd and sweet potatoes can be kneaded without water.