1, flour+pumpkin puree+a little salt (1% flour), knead into a soft and smooth dough, and relax for more than 30 minutes.

2. Chop the pig's hind legs into minced meat, add minced onion and ginger, a little pepper and soy sauce, stir well, then pour in oil, mix well and marinate for 20 minutes.

3. Soak the shrimps in yellow wine until they swell.

4. Take out the shrimp and cut it into small pieces.

5. Pour the minced Chinese cabbage, minced leek and minced shrimp into the meat stuffing, add sesame oil, salt and monosodium glutamate, and stir well to form the stuffing.

6. Knead the dough into a long strip, cut it into several small portions evenly, and roll it into a round dumpling skin.

7. Take a dumpling skin, wrap a proper amount of stuffing, fold it in half and knead it into a semicircle.

8. Bend the edge of jiaozi to the middle, and then pinch the corners at both ends tightly into an ingot shape.

9. Boil enough water in the pot, put it into the jiaozi, and rotate and stir along the pot.

10. After jiaozi rises, pour a small bowl of cold water, cover it, boil it again, then pour a small bowl of cold water, and pour three small bowls of cold water altogether.

1 1. After jiaozi rises, turn off the heat and cook.