1. White pumpkin/yellow pumpkin/zucchini shredded and chopped (add some salt) to keep soup.

2. Put chopped green onion in Jiang Mo into soy sauce and sesame oil.

3. Make the mutton stuffing (not too thin), add thirteen spices/five spices powder (put thirteen spices/five spices powder on the meat), white pepper, chicken essence, Jiang Mo, chopped green onion, soy sauce, salt (put less) (mix these with onion and ginger and marinate for a while) and fry sauce (fry sauce is made together at last). If the stuffing is dry, put some cold cooked oil.

4. Add pumpkin water and stir (if the filling is thin, you can put it in the refrigerator and take it out before wrapping it) to wake the meat for a while.

5. Before wrapping the pumpkin, put the meat stuffing and a little cooked oil (let it cool) to prevent soup.

6. jiaozi with cabbage stuffing is the same.

7. Seafood stuffing jiaozi can be baked without soy sauce and fried sauce.

Ingredients and seasonings of pumpkin thin bag;

Canadian flour (high strength wheat flour) 2 kg mutton stuffing 2 kg pumpkin 1.5 kg onion 1 kg milk 2 oz sheep tail oil 3 oz black pepper 1 oz olive oil 1 oz onion 2 oz pepper.

How to make the most authentic pumpkin pancake package delicious in the daily practice of pumpkin pancake package?

First, you have to mix flour, water, milk and salt together, just like jiaozi noodles. Wake up more to make it more energetic;

Then mixing: chopping sheep tail oil into oil, then cutting onion and scallion into powder, and putting it into mutton stuffing pumpkin stuffing together with salt, black pepper, pepper powder and olive oil;

Stir well and set aside.

Take out the proofed flour and roll it according to the method of wrapping buns. You can roll it thinner and then wrap it.

Steaming steamed bread15-25min;

Then eat;

Or put it in a plate of pilaf to eat together.