2. Put the flour into a large bowl, put some salt in the pumpkin puree, add water and mix all the ingredients evenly (the water should be added bit by bit to prevent putting too much water at once), knead the dough repeatedly until the three lights (hand lamp, basin lamp and face lamp) shine, and wake up for 20-30 minutes. 3. Chop the pork into minced meat, soak the mushrooms and cut them into diced carrots. Put minced meat, diced mushrooms and diced carrots into a bowl, add salt, soy sauce, pepper, cornstarch and a little sesame oil, and then stir them clockwise to make jiaozi.

After the meat stuffing is done, the noodles wake up. Divide the dough into several portions, knead each portion into a stick, and then cut into small portions. After each dose is rounded and flattened, it is rolled into a round dumpling skin.

5. Put the meat stuffing in the middle of the dumpling skin and then fold it in half, and then knead it into the shape of an ingot in turn.

6. Add some salt after the water is boiled, put the prepared jiaozi into the pot, cover the pot, add some cold water after boiling, and repeat this for three times until all the jiaozi floats up, which is almost cooked.

7. Pick up the cooked jiaozi and put it in a bowl. You can add broth or dip it in Chili vinegar. 1, mushrooms must be squeezed dry, otherwise jiaozi will be exposed easily.

Pumpkin contains a lot of water, so there is no need to add water to the dough.

3. Add less monosodium glutamate.