Ingredients with Measurements:
- 1 small pumpkin (about 2 pounds)
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 cup water
- 1/2 pound ground pork
- 1/4 cup chopped scallions
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine
- 1 tablespoon grated ginger
- 1 garlic clove, minced
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 tablespoon sugar
- 1 tablespoon chili paste
- 1 tablespoon vegetable oil
Special equipment needed:
- Steamer basket
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat oven to 375°F. Cut off the top of the pumpkin and scoop out the seeds and pulp. Place the pumpkin on a baking sheet and bake for 30 minutes.
2. In a large bowl, mix together the flour, cornstarch, and salt. Slowly add the water, stirring until a dough forms. Knead the dough on a floured surface for 5 minutes until smooth.
3. In another bowl, mix together the ground pork, scallions, soy sauce, sesame oil, rice wine, ginger, garlic, and black pepper.
4. Roll out the dough to 1/8 inch thickness. Use a round cookie cutter to cut out circles of dough.
5. Spoon a tablespoon of pork filling onto each dough circle. Fold the dough in half and pinch the edges together to seal.
6. Place the dumplings in a steamer basket and steam for 10 minutes.
7. In a small saucepan, mix together the chicken broth, cornstarch, soy sauce, rice wine, sugar, chili paste, and vegetable oil. Cook over medium heat, stirring constantly, until the sauce thickens.
8. Remove the pumpkin from the oven and fill with the steamed dumplings.
9. Serve the stuffed pumpkin with the spicy chili sauce.
Time:
Preparation time: 45 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 55g
Protein: 20g
Sodium: 1000mg
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for ground pork.
- Green onions can be substituted for scallions.
- Hoisin sauce can be substituted for soy sauce.
Variations:
- Vegetarian dumplings can be made by substituting the pork with chopped mushrooms and tofu.
- The pumpkin can be stuffed with other types of dumplings, such as shrimp or vegetable dumplings.
Tips and tricks:
- Make sure to seal the edges of the dumplings tightly to prevent the filling from leaking out.
- Use a pastry brush to brush the dumplings with a little bit of oil before steaming to prevent them from sticking together.
- To make the dumplings ahead of time, freeze them on a baking sheet and then transfer them to a freezer bag. Steam them directly from frozen, adding a few extra minutes to the cooking time.
Storage instructions:
Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the dumplings, steam them for 5-7 minutes or until heated through.
Presentation ideas:
Serve the stuffed pumpkin on a large platter and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Chinese broccoli
- Bok choy
Troubleshooting advice:
- If the dough is too dry, add a little bit more water.
- If the dough is too sticky, add a little bit more flour.
- If the dumplings are falling apart during steaming, make sure to seal the edges tightly.
Food safety advice:
- Make sure to cook the pork filling to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Dumplings are a traditional Chinese dish that date back to the Han Dynasty (206 BC-220 AD). They are often served during the Chinese New Year as a symbol of wealth and prosperity.
Flavor profiles:
The pumpkin adds a slightly sweet and nutty flavor to the dumplings, while the spicy chili sauce adds a kick of heat.
Serving suggestions:
Serve the stuffed pumpkin as a main dish for a festive fall meal.
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