1, flour+pumpkin puree+a little salt, knead into soft 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, and mix well to "keep" (pickle) for 20 minutes.

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

4. Wash the Chinese cabbage seedlings, put them in a boiling water pot for two minutes, take them out and soak them in cold water. After cooling, take it out and dry it, cut it into small pieces, wash and cut the leek into pieces.

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

6. Pour the minced Chinese cabbage, minced Chinese chives and minced shrimps into the meat stuffing, add sesame oil, salt and monosodium glutamate, and stir well to form the stuffing.

7. Knead the dough into long strips, evenly cut into small portions, and roll them into round dumpling skins.

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

9. Bend the edge of jiaozi to the middle, and then knead the corners at both ends into an ingot shape.

10. Boil enough water in the pot, add jiaozi, and stir along the edge of the pot. When jiaozi floats, pour a small bowl of cold water, cover the lid, boil it again, and then pour three small bowls of cold water. After jiaozi rises, turn off the fire and take out the pot.