material

Ingredients: half a pumpkin, some dumpling wrappers and 2 eggs.

Accessories: Auricularia auricula (water hair) 1 00g, shrimp skin 30g, salt, white pepper1g, 2 tbsp onion oil, spiced powder.

Jiaozi's practice of pumpkin, egg and shrimp skin;

1. Peel the pumpkin, remove the seeds, rub it into filaments with a brush, sprinkle a little salt and mix well, and drain for 5 minutes.

2. Squeeze the water slightly by hand, chop it with a knife and mix with scallion oil for later use (this will prevent the pumpkin stuffing from coming out again).

3. Chop the soaked fungus.

4. Add salt and white pepper to the eggs and break them up thoroughly.

5. Add oil to the wok and heat it. Pour in the egg mixture and fry it into broken eggs.

6. Pour in the washed shrimps, stir fry and turn off the heat.

7. Add chopped eggs, chopped fungus, spiced powder, white pepper and scallion oil into the pumpkin and mix well to make stuffing.

8. Buy dumpling wrappers and pinch the four sides a little thinner.

9. Fill in the right amount of stuffing

10 Pinch the edge of jiaozi first (a little water around the dumpling skin can make the edge of jiaozi stick more firmly).

1 1. The index finger and thumb of the left hand clamp the dumpling skin on the left, and the index finger and thumb of the right hand clamp the dumpling skin on the right. Together, they slightly squeeze jiaozi into the middle.

12, add water to the pot to boil, and put it in jiaozi to cook.

13, jiaozi with pumpkin, egg and shrimp skin.

Cooking tips

1, don't squeeze the pumpkin too dry, it will taste tender.

2. Mix the chopped pumpkin with scallion oil to prevent the pumpkin from cooking soup again.

Don't add salt when mixing the stuffing, so as not to be too salty.