Making healthy pumpkin flower dumplings
I picked fresh pumpkin flowers and made healthy and unique pumpkin flower dumplings.
2 serving
Within 20 minutes
열려라쿡
Ingredients
  • Pumpkin
    10piece
  • onion
    1/2ea
  • Carrot
    1/4ea
  • Young squash
    1/2ea
  • King oyster mushroom
    1handful
  • Scallions
    1handful
  • Cellophane noodles
    1handful
  • potato starch
    suitably
  • Salt
    suitably
  • Sesame oil
    suitably
Cooking Steps
STEP 1/12
First, please prepare the vegetables for the dumpling filling.
I used onions, carrots, little saesongi mushrooms, chives, and zucchini.
I didn't put in meat because it's a healthy dish.
STEP 2/12
Marinate the zucchini in salt for about 10 minutes.
STEP 3/12
Prepare glass noodles by boiling water.
STEP 4/12
Blanch tofu in boiling water, too.
STEP 5/12
Grease the pan with cooking oil and stir-fry the vegetables.
Season it with salt and stir-fry the chives a little bit.
STEP 6/12
Please chop the glass noodles into small pieces.
Squeeze the water out of the tofu and crush it.
STEP 7/12
Mix stir-fried vegetables well with tofu and glass noodles.
The dumpling filling is simply finished.
STEP 8/12
Now, I'm going to trim the pumpkin flowers.
Wash the pumpkin flowers clean and carefully remove the surgery inside.
At this time, cut the flower carefully so that it doesn't rip.
STEP 9/12
Put starch powder on the clean pumpkin flowers.
STEP 10/12
If you have applied both inside and outside thoroughly, hold the dumpling filling little by little and fill the flower.
If the filling is filled, close the flowers and coat the ends with a little more starch.
STEP 11/12
Put the pumpkin flower dumplings in a steamer and steam them completely.
I steamed it for about 5 minutes.
STEP 12/12
This is the completed yellow pumpkin flower dumpling!!
It's such a healthy food. Pumpkin flower dumplings I made pumpkin flower dumplings and ate the leftover dumpling filling with rolled dumplings.
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