1. Put the flour in a pot, add boiling water and stir well, then add cold water and knead well, cover with wet noodles and wake up for more than 30 minutes.

2. Heat a little oil in a wok, beat the eggs and pour them into the wok, then quickly stroke them with chopsticks until they become loose and golden brown. Spread out in the pan to cool and set aside.

3. Cut zucchini and squash into small cubes, add 1g of salt, mix well and let stand for 10 minutes.

4. Take a small pot and put in the cooled chopped egg and shrimp peel.

5. Add the squeezed zucchini and pumpkin, 15g of sesame oil, 1g of thirteen spice and 3g of salt. Mix well.

6. Knead the dough well, roll it into long strips, cut small dosage, press it flat, enclose it, and wrap the filling.

7. Line up. Steam on high heat in a pot of cool water.

8. After the atmosphere, turn the heat to medium-low and steam for 7-10 minutes