Pumpkin fork dumplings
Paicha is a traditional snack in Beijing. It is a kind of fried pasta. It is thin and crispy. It tastes delicious.Because of different regions, the name of this delicious snack is also different. As I said, many places call this fried pasta "sesame leaf". It may also be called another name in other regions. Because the fork itself contains a lot of oil, there is no need to add extra oil when making pumpkin filled dumplings. The oil and sesame fragrance are enough!The pumpkin is tender, so it should be salted for a few minutes to remove the excess soup, otherwise the soup will leak after wrapping; Don't grip the pumpkin too dry. The row fork is a pasta, and it can also suck some soup; If you don't have a fork, you can fry some dough by yourself and roll it out. It's also very fragrant; If you still want to keep nutrition, you can use pumpkin soup to mix noodles, but the pumpkin will lose its unique flavor because it has been pickled for too long.
Step 1 . Let's have a look at this big pumpkin first. Isn't it beautiful
Step 2 . Let's take another look at Beijing's traditional snack - Pai cha
Step 3 . Make up the noodles first, cover them for about 30 minutes. The time of cooking is shorter in hot days and longer in cold days
Step 4 . When using the noodles, wipe an appropriate amount of pumpkin into silk with a silk eraser
Step 5 . Chop it with a knife, not too long, then put a small spoon of salt, stir it evenly, and let it stand for 5 minutes
Step 6 . Sliced fresh ginger and minced
Step 7 . Grab the excess soup from the pumpkin shreds with your hands
Step 8 . Put the fork into the plastic bag
Step 9 . Crushed by hand
Step 10 . Pour a little oil into the frying pan, put the ginger powder into the oil, and fry it over a low heat until it turns brown and gives out fragrance
Step 11 . Pour ginger oil into pumpkin and mix well
Step 12 . Then pour the forks into the pumpkin stuffing
Step 13 . Stir well with chopsticks
Step 14 . The dough is ready and moist
Step 15 . Rub long strips, cut them into evenly sized preparations, and then roll them into a round skin with a slightly thicker middle and a slightly thinner edge
Step 16 . Take an appropriate amount of stuffing and wrap or squeeze it into dumplings according to your favorite method
Step 17 . The dumplings are finished. Let's boil them in the pot
Step 18 . Plain dumplings with thin skin and big stuffing are very fragrant
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